Barbecued Pork Ribs


  • 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

Barbecue Sauce

  • 1/3 cup water
  • 1 (14 ounce) bottle ketchup
  • 1 (12 ounce) bottle chili sauce
  • 1/2 cup light brown sugar, packed
  • 1 teaspoon dry mustard


  1. In a medium saucepan, combine the soy sauce, water, 1/2 cup brown sugar, molasses, and salt.
  2. Bring the marinade to a boil and set aside to cool.
  3. Put 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.
  4. Pour the marinade over the ribs and seal the bag.
  5. Marinate the ribs in the refrigerator overnight, turning the bag occasionally to thoroughly coat the meat.
  6. The next day, preheat the oven to 375ºF.
  7. Drain and discard the marinade from the bag.
  8. Cut 4 slits in the top of the baking bag if you are using one.
  9. Otherwise, drain the marinade, transfer the ribs to the baking pan, and cover the pan with foil.
  10. Bake the ribs for 2 hours.
  11. While the ribs are baking, prepare the barbecue sauce.
  12. In a large saucepan, blend the water, ketchup, chili sauce, brown sugar, and dry mustard.
  13. Bring this mixture to a boil, stir well to dissolve the sugar, and set aside to cool.
  14. When the ribs are cooked and tender, open the bag and discard the drippings.
  15. Lower the oven temperature to 350ºF.
  16. Brush 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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