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Smoky Sweet Rattlin' Bone Oven Ribs

Let these bake slowly at home for ribs as good as take-out BBQ.

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  • prep time 15 min
  • total time 2 hr 15 min
  • ingredients 6
  • servings 8
 

Ingredients

4
lb. pork loin back ribs, cut into 6 to 8-inch sections
1
to 2 teaspoons liquid smoke
1/4
to 1/2 teaspoon peppered seasoned salt
3/4
cup barbecue sauce
1/4
cup currant or grape jelly
2
teaspoons dry mustard

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 325°F. Place ribs in ungreased 13x9-inch pan. Brush ribs with liquid smoke; sprinkle with peppered seasoned salt. Cover with foil. Bake at 325°F. for 1 1/2 hours.
  • 2 Meanwhile, in small saucepan, combine barbecue sauce, jelly and mustard; mix well. Heat over low heat until hot, stirring occasionally.
  • 3 Remove ribs from oven. Uncover; drain and discard liquid. Brush ribs well with sauce mixture. Return to oven; bake an additional 30 minutes, brushing frequently with sauce.
  • 4 To serve, carefully cut ribs into individual bones and arrange on platter. Serve with any remaining sauce.
  • 1 Heat oven to 325°F. Place ribs in ungreased 13x9-inch pan. Brush ribs with liquid smoke; sprinkle with peppered seasoned salt. Cover with foil. Bake at 325°F. for 1 1/2 hours.
  • 2 Meanwhile, in small saucepan, combine barbecue sauce, jelly and mustard; mix well. Heat over low heat until hot, stirring occasionally.
  • 3 Remove ribs from oven. Uncover; drain and discard liquid. Brush ribs well with sauce mixture. Return to oven; bake an additional 30 minutes, brushing frequently with sauce.
  • 4 To serve, carefully cut ribs into individual bones and arrange on platter. Serve with any remaining sauce.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
(
Calories from Fat
300),
% Daily Value
Total Fat
33g
33%
(Saturated Fat
12g,
12%
),
Cholesterol
130mg
130%;
Sodium
330mg
330%;
Total Carbohydrate
10g
10%
(Dietary Fiber
0g
0%
  Sugars
4g
4%
),
Protein
27g
27%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
2%;
Calcium
6%;
Iron
10%;
Exchanges:
1/2 Fruit; 1/2 Other Carbohydrate; 4 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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