3 hrs 15 mins
This recipe is from Trisha Yearwood's "Georgia Cooking in an Oklahoma Kitchen: Recipes From My Family To Yours." The ribs need to marinate overnight, which is not included in the preparation time.
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Units: US | Metric
- 2 cups soy sauce
- 1 cup water
- 1/2 cup light brown sugar, packed
- 1 tablespoon dark molasses
- 1 teaspoon salt
- 5 lbs meaty pork ribs
- 1In a medium saucepan, combine the soy sauce, water, 1/2 cup brown sugar, molasses, and salt.
- 2Bring the marinade to a boil and set aside to cool.
- 3Put the ribs in a large, turkey-size oven baking bag or sealable plastic bag. Support the bag in a 12 x 14 inch baking pan.
- 4Pour the marinade over the ribs and seal the bag.
- 5Marinate the ribs in the refrigerator overnight, turning the bag occasionally to thoroughly coat the meat.
- 6The next day, preheat the oven to 375ºF.
- 7Drain and discard the marinade from the bag.
- 8Cut 4 slits in the top of the baking bag if you are using one.
- 9Otherwise, drain the marinade, transfer the ribs to the baking pan, and cover the pan with foil.
- 10Bake the ribs for 2 hours.
- 11While the ribs are baking, prepare the barbecue sauce.
- 12In a large saucepan, blend the water, ketchup, chili sauce, brown sugar, and dry mustard.
- 13Bring this mixture to a boil, stir well to dissolve the sugar, and set aside to cool.
- 14When the ribs are cooked and tender, open the bag and discard the drippings.
- 15Lower the oven temperature to 350ºF.
- 16Brush the ribs on both sides with the barbecue sauce and put them on the grill for 15-30 minutes to give them a bit of a char.
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Nutritional Facts for Trisha's Barbecued Pork Ribs
Serving Size: 1 (518 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 1176.7
- Calories from Fat 650
- Total Fat 72.3 g
- Saturated Fat 26.1 g
- Cholesterol 260.6 mg
- Sodium 5598.8 mg
- Total Carbohydrate 53.4 g
- Dietary Fiber 3.3 g
- Sugars 43.5 g
- Protein 75.9 g