Remove ribs from packaging and using a sharp knife remove the membrane from the back of the ribs. This is a thin white membrane which once started can be peeled from the rib rack.
Preheat oven to 385 degrees
Place the ribs. meat side down, in a large baking or broiling pan so they do not over lap. Use two pans if needed. Note: If you cover th pan(s) with non-stick aluminum foil it will make clean up much easier.
Coat ribs with oil and vinegar. sprinkle generously with salt and pepper. Turn ribs over so the meat side is up and coat with oil, vinegar, salt and pepper.
Place pan(s) in pre-heated oven uncovered and bake for 45 minutes. Reduce heat to 325 degrees for an additional 45 minutes.
When ribs are brown and meat has started to pull away from the bones remove pan(s) from oven and carefully pour off grease from the pans. Coat ribs generously on both sides with the barbeque sauce and return to the oven for about 15 minutes or until barbeque sauce has begun to thicken and glazed.
Remove from oven and cut into pieces (3-4 ribs) and serve immediately.
Place the last five ingredients into a 1-1/2 quart sauce pan. Bring to a boil stirring occasionaly. Once sauce has boiled reduce heat and let simmer for about 15minutes stirring occasionally to avoid burning. Remove from heat and cover until needed to coat the ribs. Re-heat the remaining sauce and serve at the table with the ribs.
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|Serving Size: 1 Serving (541g)|
|Recipe Makes: 6|
|Calories from Fat: 1162 (72%)|
|Amt Per Serving||% DV|
|Total Fat 129.1g||172 %|
|Saturated Fat 35.6g||178 %|
|Monounsaturated Fat 68.9g|
|Polyunsanturated Fat 14.3g|
|Cholesterol 306.2mg||94 %|
|Sodium 1214mg||42 %|
|Potassium 1469mg||39 %|
|Total Carbohydrate 48.6g||14 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 48.3g|
|Protein 62.3g||89 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1603
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