Oven Braised Barbecue Pork Ribs

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“This is a method I got from FoodNetwork's Alton Brown, and it's foolproof. I've tweaked the ingredients many times, in many ways, but it's always turned out great. This is my favorite variation, and the only way I make barbecued country ribs.”
3hrs 20mins

Ingredients Nutrition


  1. Fold each sheet of foil in half lengthwise.
  2. You now have two double thick sheets measuring 18x18 inches.
  3. Stack them on top of each other, folded sides on top, and triple fold the three cut edge sides together, crimping firmly, leaving the folded edge side open.
  4. You now have a double thickness foil bag.
  5. Put the foil bag on a large baking sheet with sides (in case of leaks) and fill with the ribs, being careful not to puncture the bag if the ribs are 'bone-in'.
  6. Mix together the ketchup, beer, syrup, onion, garlic, Worcestershire, and hot sauce.
  7. Pour into the bag with the ribs.
  8. Triple fold and firmly crimp the top folded edges of the foil.
  9. Put the bag, still on the baking sheet, into a 300 degree oven for 3 hours.
  10. Remove from the oven, cut a corner of the foil bag, and drain the liquid contents into a sauce pan.
  11. Crimp the cut edge and set the ribs aside, still sealed in the foil.
  12. Bring the liquids to a boil and reduce to a glaze-like consistency (like b-b-que sauce).
  13. While the sauce is reducing, preheat your oven broiler.
  14. Place the ribs on a oil-sprayed broiler pan, being careful to keep as whole as possible, as they will be very tender.
  15. Taste the sauce and add more hot sauce if you want more spiciness.
  16. Brush the ribs generously with the sauce and broil close to the heat until the sauce starts to bubble and caramelize (about 1-2 mins.).
  17. Turn the ribs, and repeat.
  18. If you want a thicker coating, do this brush-and-broil process one more time per side.
  19. (I usually do.) Serve with any extra sauce to pour over.
  20. NOTE: If you don't have or can't find the dark maple syrup, dark corn syrup is a good substitute.

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