T.L.C. Barbecued Ribs


T.L.C. Barbecued Ribs

TLC Barbecued Ribs
2 Hr 40 Min

Fast food restaurants and barbecue shacks may serve 'em, but the best tasting kind of ribs are the ones you make at home. We think it's because of all the Tender Lovin' Care we add in our own kitchens, which is why we call these our T.L.C. Barbecued Ribs.

What You'll Need

  • 4 to 5 pounds pork baby back ribs
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup ketchup
  • 1 small onion, finely chopped
  • 1/4 cup firmly packed light brown sugar
  • 2 tablespoons white vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons prepared yellow mustard

What to Do

  1. Preheat oven to 300 degrees F. Place ribs meat-side up in a large roasting pan.
  2. In a small bowl, combine garlic powder, paprika, salt, and pepper. Sprinkle ribs with spice mixture, then cover tightly with aluminum foil.
  3. Roast 2-1/2 hours.
  4. Meanwhile, in a medium bowl, combine remaining ingredients; mix well and set aside.
  5. Preheat grill to high heat. Brush ribs with sauce and cook on grill until sauce begins to caramelize. Cut into individual ribs and serve with remaining sauce.


  • Don't want to start your grill? No problem! Just set your broiler to high and cook until sauce caramelizes.
  • Besides serving these up with lots of napkins, we also enjoy eating them with a side a cool and crunchy coleslaw! Check out these recipes!

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If I want to make this with country style ribs, does that change to baking time?

Hello! If you want to make this recipe with country style ribs, the cooking time will be about 1-1/2 hours or until tender. Hope this helps!

We made these ribs and they are great. My husband makes some of the best ribs around, and even he said we should make the once a month.v The only addition we made to the BBQ sauce was to add a generous dollop of habanero salsa, because we like some heat in our food. Try these ribs, you'll like them!!

I have made something like this for sometime. I place the fat side up. The juice goes into the meat and it falls off the bone.

Yes, I agree, always fat up.

Unless you guys have ribs that are different than what we get, meat side and fat side are the same thing. The only thing on the other side is the bone.

family fav. great taste !

My huband loved it .....


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