Tender Ribs

4-6 servings servings Prep: 15 m Cook: 2 h 30 m Total: 2 h 45 m Beginner
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Tender Ribs
Ribs contain a substantial amount of connective tissue, so many cooks boil them first to get them tender. The secret to great ribs is cooking them low and slow—or taking this shortcut with sweet and sour sauce, honey, and BBQ sauce for fall-off-the-bone results. You can choose the quick boil method (45 minutes baking) or skip the boiling and go straight to slow-roasting (2-2.5 hours).

Ingredients

4-6 servings servings
  • 1 pack/rack of ribs
  • 1 jar LaChoy Sweet and Sour Sauce
  • 1 pint honey
  • 1 1/2 cup BBQ sauce
  • lemon pepper to taste
  • salt to taste
  • 2 tbsp LaChoy soy sauce
  • 1/4 cup butter

Step-by-Step Instructions

  1. Optional step: Boil ribs in a large pot of water until tender, about 45 minutes to 1 hour. Drain and place in a baking dish.
  2. In a bowl, mix together the sweet and sour sauce, honey, BBQ sauce, lemon pepper, salt, soy sauce, and butter until well combined. Pour the sauce mixture over the ribs, turning to coat all sides.
  3. Cover the baking dish with foil. Bake at 350°F for 45 minutes if ribs were pre-boiled. If ribs were not boiled, bake covered at 350°F for 2 to 2 1/2 hours, until the meat is tender and pulling away from the bone.
  4. For extra caramelization, uncover during the last 15 minutes of baking and baste with pan juices once or twice.

Common Problems and Solutions

Q: Should I boil the ribs first or go straight to baking?

A: Both methods work. Boiling first (45 min - 1 hour) speeds up the process—you'll only need 45 minutes of baking. If you skip boiling, plan for 2-2.5 hours of covered baking at 350°F. The low-and-slow method may give you slightly better texture.

Q: Can I use this sauce on the grill instead?

A: Absolutely. After boiling (or not), you can finish the ribs on a medium grill instead of the oven. Brush with sauce and grill for 20-30 minutes, turning and basting frequently until caramelized.

Tips and Techniques

Don’t skip covering the baking dish—it keeps the ribs moist during the long cooking time. If you want a thicker, stickier glaze, uncover for the last 15-20 minutes and baste a few times. The honey and sweet and sour sauce create excellent caramelization.

Ingredient Substitutions

  • LaChoy Sweet and Sour Sauce: any sweet and sour sauce or apricot preserves
  • BBQ sauce: homemade [Cajun BBQ Sauce](/recipes/cajun-bbq-sauce/) or your favorite store-bought
  • pork ribs: baby back ribs, spare ribs, or St. Louis-style ribs

Equipment Needed

  • large pot (for boiling, if using that method)
  • 9x13 baking dish or roasting pan
  • aluminum foil
  • mixing bowl