Trisha Yearwood barbecued pork ribs is an easy recipe for meaty ribs soaked in a soy sauce marinade, baked, then sauced and broiled until charred. That makes it a solid summer dinner or Sunday potluck centerpiece for any backyard cookout, since the oven handles the work over a few hours.
The step that matters is marinating the ribs in soy sauce with brown sugar, since that salty-sweet soak seasons the meat all the way through. A quick dry rub cannot reach that deep, which is why the long soak makes such a difference.
Most rib recipes rely on a dry rub and low heat, but this one uses a liquid marinade and bakes at a higher 375 degrees. The homemade sauce also blends ketchup with chili sauce and dry mustard, which gives it a tangy kick that bottled versions lack.
Trisha Yearwood Barbecued Pork Ribs
Course: DinnerCuisine: AmericanDifficulty: Easy8
servings30
minutes2
hours30
minutes750
kcalPork ribs soaked in a soy sauce and brown sugar marinade, baked until fall-apart tender, then coated in a ketchup-chili barbecue sauce and broiled.
Ingredients
- For the Ribs:
2 cups soy sauce
1/2 cup light brown sugar, packed
1 tablespoon dark molasses
1 teaspoon salt
1 cup water
5 pounds meaty pork ribs
- For the Barbecue Sauce:
One 14-ounce bottle ketchup
One 12-ounce bottle chili sauce
1/2 cup light brown sugar, packed
1 teaspoon dry mustard
1/3 cup water
Directions
- Make the marinade:Combine the soy sauce, brown sugar, molasses, salt and 1 cup water in a medium saucepan. Bring to a boil, then set aside to cool to room temperature.
- Marinate the ribs:Place the ribs in a large turkey-sized baking bag or sealable plastic bag set inside a baking pan. Pour the cooled marinade over the ribs and seal. Refrigerate for a few hours, turning the bag occasionally.
- Bake the ribs:Preheat the oven to 375 degrees F. Drain and discard the marinade. Cut four slits in the top of the baking bag, or transfer the ribs to a baking pan and cover tightly with foil. Bake for 2 hours.
- Make the barbecue sauce:While the ribs bake, combine the ketchup, chili sauce, brown sugar, dry mustard and 1/3 cup water in a large saucepan. Bring to a boil, stirring to dissolve the sugar, then remove from heat.
- Sauce and broil: Remove the cooked ribs from the bag. Lower the oven to 350 degrees F. Brush the ribs on both sides with the barbecue sauce and bake uncovered for 30 minutes. Finish under the broiler for a few minutes to char the surface.
FAQs
Why does this recipe use soy sauce instead of a dry rub?
Soy sauce carries salt and umami deep into the meat during the long marinade, since liquid penetrates further than a surface rub. The brown sugar and molasses in the soak also caramelize during baking, which builds a savory crust without a separate rub.
Can I marinate the ribs overnight instead of a few hours?
Overnight marinating works well and gives the soy sauce more time to season the meat, so the flavor runs deeper. Just keep the bag sealed and turn it once or twice, since even coating prevents salty spots.
What kind of pork ribs work best for this recipe?
The recipe calls for five pounds of meaty pork ribs, and baby backs or St. Louis cut spare ribs both work. Spare ribs are larger and fattier, so they may need an extra 15 to 20 minutes in the oven to get tender.
Can I grill the ribs instead of using the broiler at the end?
Grilling over medium-high heat for about five minutes per side gives you the same char with added smoky flavor. Brush the sauce on while grilling and let it caramelize, since the open flame does that faster than a broiler.
How do I store and reheat leftover ribs?
Wrap the ribs tightly in foil and refrigerate for up to three days, since the sauce keeps the meat from drying out. Reheat in a 325-degree oven for about 20 minutes, then broil briefly to crisp the sauce again.
