Oven Barbecue Pork Ribs
Vintage oven barbecue pork ribs baked with a sweet-tangy homemade sauce made from orange juice, ketchup, and brown sugar. This page also includes a classic molasses-based rib sauce — perfect for ribs or chicken when you want old-fashioned barbecue flavor at home.
Recipes on this page
Barbecue Pork Ribs
Ingredients
- 3 to 4 lb pork ribs
- 1½ cups orange juice (divided)
- 1 large onion, sliced
- 1 cup ketchup
- ⅓ cup Worcestershire sauce
- 1 teaspoon chili powder
- 1 teaspoon salt
- 2 dashes Tabasco sauce
- 1 cup water
- ½ cup brown sugar
Instructions
- Preheat oven to 450°F. Place ribs in a shallow roasting pan. Scatter sliced onion over the ribs.
- Pour ½ cup orange juice over the ribs and bake uncovered for 30 minutes.
- In a saucepan, combine ketchup, Worcestershire sauce, chili powder, salt, Tabasco, water, remaining orange juice, and brown sugar. Bring to a boil.
- Reduce oven temperature to 350°F. Pour sauce over the ribs.
- Bake for 1 hour, basting every 15 minutes.
Serves: 4
Barbecue Pork Ribs Sauce
Ingredients
- ½ cup tomato sauce
- ½ cup water
- ¼ cup molasses
- 2 tablespoons butter
- 2 tablespoons minced onion
- 2 tablespoons vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 2 teaspoons dry mustard
- ¼ teaspoon paprika
- Dash of pepper
Instructions
- Combine all ingredients in a saucepan.
- Bring to a boil, cover, and simmer for 10 minutes.
- Pour over pork ribs or chicken and bake until the meat is tender.
FAQ
Can I use baby back ribs instead of spareribs?
Yes. Baby back ribs will work well but may cook a bit faster — check tenderness after 45–50 minutes at 350°F.
Can I make the sauce ahead of time?
Yes. The sauce can be made ahead and refrigerated for up to 5 days. Reheat before using.
How do I get fall-off-the-bone ribs?
Bake covered for the first hour, then uncover and baste frequently for the last 30 minutes.