Kitchen notes · a little help before you start
How to Make Easy Fork Tender Ribs
Tender ribs get a sticky, tangy coating from chili sauce and molasses in this slow baked dish. A quick finish on the grill gives the edges a little char, making the rich sauce especially appealing around the soft meat.
- Prep
- 10 min
- Cook
- 200 min
- Total
- 210 min
- Original yield
- Serves 5
- Ingredients
- 4 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Pork
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted · Grilling
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
- Dish type
- Ribs
A few quick notes
1. Remove the membrane
Loosen the membrane with a knife, then grip it with a paper towel and pull it from the rack.
2. Reserve basting sauce
Set aside half a cup of sauce before pouring the rest over the ribs in their foil lined pan.
3. Seal the foil
Fold the crossed foil sheets over the rib sections to enclose them completely before the long bake.
Get to know the ingredients
Pork back ribs
Cut the prepared rack into three sections after removing the membrane, then arrange the pieces in the lined pan.
Molasses
Mix molasses with chili sauce and cider vinegar before dividing the sauce between baking and basting.
Cider vinegar
Apple cider vinegar gives the sauce its tang and is mixed with the chili sauce and molasses before cooking.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 5. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
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Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Baste on the grill
Finish the baked ribs on the preheated grill, brushing with the reserved sauce before serving immediately.
A little more help as you go
Cross the foil sheets
Line the baking pan with two large foil sheets crossing in the center so they can enclose the ribs.
Bake then grill
Give the foil wrapped ribs their three hour oven bake before moving them to the hotter grill.
A few questions you might have
Do I remove the membrane?
Yes. Loosen it with a sharp knife, grip it with a paper towel and pull it away before cutting the rack.
Should I save sauce for grilling?
Reserve half a cup before pouring the rest over the ribs, then use the reserved portion for basting.
How long do the ribs bake?
Bake the enclosed rib sections at 300 degrees for three hours before finishing them on the grill.
What temperature should the grill be?
Preheat it to 400 degrees and grill the baked ribs four to six minutes per side, basting with sauce.
Why use two foil sheets?
Crossing two large sheets lets you fold them around the rib sections and enclose them for baking.
Any more cooking tips?
The calories shown are based on the recipe being divided 5 ways and all of the marinade being used. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: tastesoflizzyt.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
