By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 6
1433 cal · 130 min
Simple BBQ Ribs
Recipe GLPR4d1d6446bd17dc
Tender, fall-off-the-bone pork ribs with a tangy-sweet barbecue sauce made with apple cider vinegar, honey, and tomato paste. The ribs are first roasted low and slow, then finished on the grill with a flavorful glaze, creating a delicious homemade BBQ meal.
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Ingredients
5 pounds pork spareribs, uncut
1 teaspoon salt, divided
½ teaspoon black pepper
4 tablespoons butter
1 medium onion, chopped
4 cloves garlic, minced
½ cup apple cider vinegar
2 tablespoons brown sugar
3 tablespoons honey
1 (6 oz) can tomato paste
½ teaspoon dry mustard
¾ teaspoon Worcestershire sauce
1 teaspoon soy sauce
6 dashes hot red pepper sauce
¾ teaspoon salt
Directions
Preheat your oven to 350°F (175°C).
Season both sides of the pork spareribs with 1 teaspoon salt and ½ teaspoon black pepper. Wrap the ribs tightly in foil and place them in a roasting pan.
Roast the wrapped ribs in the preheated oven for 1 hour and 15 minutes until they are tender.
While the ribs are roasting, prepare the sauce. Melt the butter in a medium saucepan over medium heat.
Add the chopped onion to the melted butter and sauté for 4 minutes until softened. Add the minced garlic and cook for 1 more minute.
Stir in the apple cider vinegar, brown sugar, honey, tomato paste, dry mustard, Worcestershire sauce, soy sauce, hot red pepper sauce, and ¾ teaspoon salt. Mix well until combined.
Bring the sauce to a boil over medium-high heat, then reduce heat to low and simmer for 5 minutes, stirring occasionally.
Remove the roasted ribs from the oven and carefully unwrap them from the foil. Drain any liquid from the pan.
Heat your grill to medium-high heat. Place the ribs on the grill and cook for 10 minutes.
Brush the ribs generously with the prepared sauce and grill for another 10 minutes, turning as needed for even cooking.
Remove the ribs from the grill and let them rest for a few minutes. Cut them into individual ribs with a sharp knife.
Gently reheat the remaining sauce and brush it over the cut ribs before serving. Ensure pork reaches an internal temperature of 145°F for food safety.
Comments
This is an honest weeknight rib recipe that checks every availability and cost box for Charlotte shoppers—all ingredients are standard pantry and produce stock at Harris Teeter, Food Lion, Walmart, ALDI, and Kroger. The 130-minute timer is truthful: most is passive smoking or braising, with perhaps 15 minutes of active sauce work, so it suits a slow Saturday afternoon better than a rushed Wednesday. Cost per serving lands around $2.50–$3.00 when pork ribs run $3–$4 a pound, making it a genuine crowd-pleaser for the money. Ribs don't improve much as leftovers—they dry out—so plan to finish them the same night, but that's the nature of the cut, not a flaw in the recipe.
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