Pam'S Barbecue Ribs
Pam's Barbecue Ribs offer tender, flavorful meat coated in a savory dry rub and slow-baked to perfection. The blend of spices, vinegar, and tomato soup creates a tangy, smoky sauce that enhances the richness of the ribs, making it ideal for family gatherings or outdoor cookouts.
Ingredients
Instructions
- Mix all dry ingredients together and roll ribs in this mixture until well coated.
- Place ribs in a greased roaster pan with a lid.
- Blend together tomato soup, vinegar, and onion if desired.
- Pour this mixture over the ribs.
- Bake in a slow oven at 250° to 300° for 3 to 3 1/2 hours.
Tips & Substitutions
For an extra layer of flavor, marinate the ribs in the dry rub overnight. If you're out of celery seed, ground mustard can be a good substitute. Adjust the sweetness by using less brown sugar or adding a splash of apple cider for tang. This recipe also works well with beef ribs if you prefer. Pair these ribs with sides like Carrots Supreme for a comforting meal.
Serving Suggestions
Serve the barbecue ribs with a side of coleslaw or cornbread for a classic barbecue experience. They pair beautifully with Ben Grayson'S Barbecue Sauce for an extra kick. Adding pickles or a light salad can help balance the richness of the dish, making for a well-rounded meal.
Storage & Reheating
Store any leftover ribs in an airtight container in the refrigerator for up to 4 days. To reheat, cover the ribs with foil in a preheated oven at 350°F for about 20-30 minutes, or until warmed through. For a quick option, microwave in short intervals, ensuring they stay moist.
Nutrition & Diet Analysis (per serving)
Each serving of Pam'S Barbecue Ribs contains roughly 776 calories, with 40g protein, 141g carbohydrates, and 35g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (316% of the Daily Value), and iron (222% of the Daily Value). Note that it is relatively high in sodium, at 536mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this recipe?
Yes, you can substitute country-style ribs with baby back ribs or spare ribs. Cooking time may vary slightly, so keep an eye on tenderness. The key is to ensure the meat is cooked until it’s tender and pulls away easily from the bone.
What if I can't find tomato soup?
If tomato soup is unavailable, you can use crushed tomatoes or a homemade tomato sauce as a substitute. Just blend it with some sugar and vinegar to mimic the soup's sweetness and acidity, ensuring a similar flavor profile in the final dish.
Can I cook these ribs on a grill instead of in the oven?
Absolutely! To grill, apply the dry rub, then cook the ribs over indirect heat on a grill. Baste with the tomato and vinegar mixture every 30 minutes, cooking until they reach the desired tenderness, which may take around 2 to 3 hours.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).