Sharing my recipe of a family favorite: BBQ spareribs or baby back ribs. No need to run to Tony Roma’s or Casa Verde or Hill Country just to get that rib fix!

This dish is a no fail. I even call this “pasikat recipe” because most of the time, after raving about it, people would think I’m quite an expert in the kitchen already. Ehem ehem! Thank you very much. 😛 (Sa mauwat lang.)

On a serious note, there are many ways to make BBQ spareribs or baby back ribs. You can grill, bake, slow cook, etc. but I’m sharing what I do most of the time: “normal cooking” using pots. Why? 1. The grilling area in our condo is on the rooftop and I’m a lazy person. 2. I didn’t have an oven until recently. 3. I can make sure it’s fall-off-the-bones sumptuous the way I like it! 4. In case someone out there is yearning to try cooking this WITHOUT A GRILLER, SMOKER, OVEN, CROCKPOT OR SLOW COOKER. 🙂

Hope you’ll enjoy this meal!

Print Recipe

BBQ Spareribs or Baby Back Ribs

Course

Main Dish

Cook Time

2-3 hours

Servings

Ingredients

• 2 lbs spareribs or baby back ribs
• 1 cup soy sauce
• 1 cup ketchup
• 1/3 cup brown sugar
• 1/4 cup vinegar
• 2 tbsp Worcestershire Sauce
• 1 cup water
• 2-3 tbsp chili flakes
• 2 tbsp dry mustard optional, best used as dry rub if you grill, smoke or even bake the ribs

Course Main Dish Cook Time 2-3 hours Servings Ingredients 2 lbs spareribs or baby back ribs 1 cup soy sauce 1 cup ketchup 1/3 cup brown sugar 1/4 cup vinegar 2 tbsp Worcestershire Sauce 1 cup water 2-3 tbsp chili flakes 2 tbsp dry mustard optional, best used as dry rub if you grill, smoke or even bake the ribs

Instructions

1. In a bowl, mix all ingredients together minus the water.
2. (Optional) If your spareribs are cut separately, you can take out each one of them from the marinade and cook them in cooking oil until slightly brown on both sides.
3. Heat ribs with the mixture and bring to a boil, adding water to it. Continue to boil in low heat until meat is tender and falling off the bones. Don’t be afraid to add water as necessary and make sure not to overcook or burn the pot/pan. You can adjust the taste once meat is already tender. This usually takes 2-3 hours. Sometimes, it can even go as long as 5-8 hours, depending on the meat. (note: Baby back ribs take longer VS spareribs)
4. Serve hot. Enjoy!

Recipe Notes

You can also use a crockpot or a slow cooker, if you have these at home.

I will share the baked version of this soon. 🙂