A delightful twist on classic barbecue ribs, featuring a rich and tangy homemade sauce.
Preheat your oven to 300°F (150°C).
Preheating ensures even cooking from the start.
Cut the ribs into sections of 3-4 ribs each and place them on a rack in a roasting pan.
Cutting the ribs makes them easier to handle and serve.
Pour hot water into the bottom of the roasting pan, cover tightly with foil, and bake for 2 hours.
Covering with foil traps steam, keeping the ribs moist.
In a saucepan, melt the butter over medium heat. Add the chopped onion and sauté until tender.
Stir frequently to prevent the onions from browning.
Add the ketchup to the saucepan and stir to combine.
Mix well to ensure a smooth sauce.
Mix the brown sugar, dry mustard, chili powder, Worcestershire sauce, and vinegar in a bowl. Add this mixture to the saucepan and stir well.
Stir until the sugar is fully dissolved for a consistent flavor.
Simmer the sauce on low heat for 1 hour, stirring occasionally, until thickened.
Low heat prevents the sauce from burning.
Remove the ribs from the oven and place them on a foil-lined baking sheet. Brush both sides generously with the sauce.
Use a basting brush for even coverage.
Increase the oven temperature to 375°F (190°C) and bake the ribs for an additional 15-20 minutes.
This step caramelizes the sauce for a sticky finish.
Serve the ribs hot with your favorite sides and enjoy!
Garnish with fresh herbs for a pop of color.
