South Carolina Ribs
Tender, flavorful pork ribs coated in a tangy, sweet, and savory sauce with a hint of mustard, perfect for casual gatherings and barbecue lovers alike.
Ingredients
Instructions
- Combine all ingredients except ribs in a medium-sized mixing bowl.
- Place ribs in a large 17 x 12 x 2 1/2-inch Redi-Pan roasting pan; pour sauce over ribs.
- Cover with heavy-duty Reynolds wrap or other aluminum foil and marinate in refrigerator for 3 hours.
- Preheat oven to 350°F.
- Bake, covered, for 55 minutes.
- Remove foil; turn ribs over.
- Bake, uncovered, for another 55 minutes, basting every 15 minutes.
- To serve, cut into 2 or 3 rib sections.
Tips & Substitutions
For a deeper flavor, let the ribs marinate overnight. If you don't have tomato juice, substitute with crushed tomatoes or a mix of ketchup and water. For a spicier kick, add a pinch of cayenne pepper or hot sauce to the marinade. Make sure to baste the ribs regularly during the second baking phase to keep them moist and flavorful.
Serving Suggestions
Serve these South Carolina ribs with classic sides like coleslaw or cornbread for a true Southern experience. They also pair well with macaroni and cheese or baked beans, making for a hearty meal. Cut the ribs into sections for easy serving and enjoy with a side of your favorite barbecue sauce.
Storage & Reheating
Store any leftover ribs in an airtight container in the refrigerator for up to 3 days. To reheat, wrap the ribs in aluminum foil and bake at 300°F for about 20-25 minutes, or until warmed through. This method helps keep the meat tender and juicy.
Nutrition & Diet Analysis (per serving)
Each serving of South Carolina Ribs contains roughly 226 calories, with 1g protein, 36g carbohydrates, and 8g fat. It is a good source of vitamin C (17% of the Daily Value) and vitamin A (10% 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 beef ribs instead of pork ribs?
Yes, you can definitely use beef ribs for this recipe. Just keep in mind that beef ribs may require a longer cooking time to become tender. Adjust the baking duration accordingly and check for doneness by ensuring the meat is tender and pulls away from the bone easily.
What can I do if I don't have Worcestershire sauce?
If you don't have Worcestershire sauce on hand, you can substitute it with soy sauce mixed with a bit of vinegar and sugar. This will provide a similar depth of flavor. Alternatively, a combination of balsamic vinegar and a touch of molasses can also work in a pinch.
Can I make this recipe on a grill instead of in the oven?
Absolutely! To grill the ribs, first marinate them as directed, then preheat your grill to medium heat. Grill the ribs over indirect heat, turning occasionally and basting with the sauce, until they are tender and have a nice char, usually about 1.5 to 2 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).