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Sweet and Sticky Oven-Barbecued Pork Back Ribs

James Carrier

Makes 5 or 6 servings

These pork ribs have been served for the annual luau fellowship dinner of Mary Lou Nuffer's church for at least the last 30 years. She gives Evelyn Smith credit for the original recipe. Even in barbecue season the ribs are easier to bake than grill because the sticky sauce is inclined to burn.


  • 3/4 cup soy sauce
  • 3/4 cup orange marmalade
  • 1/2 cup pineapple juice
  • 1/4 cup honey
  • 3 cloves garlic, peeled and minced or pressed
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon lemon juice
  • 2 teaspoons chopped fresh rosemary leaves or crumbled dried rosemary
  • 1/4 teaspoon pepper
  • 4 to 5 pounds pork back ribs, fat trimmed

Nutrition Information

  • calories 716
  • caloriesfromfat 54 %
  • protein 38 g
  • fat 43 g
  • satfat 16 g
  • carbohydrate 45 g
  • fiber 0.2 g
  • sodium 2219 mg
  • cholesterol 172 mg

How to Make It

  1. In a bowl, mix soy sauce, orange marmalade, pineapple juice, honey, garlic, ginger, lemon juice, rosemary, and pepper.

  2. Rinse ribs, pat dry, and place half in each of 2 plastic food bags (1-gal. size). Pour half the soy sauce mixture into each bag; seal bags, turn to coat ribs with marinade, and set in a large bowl. Chill at least 2 hours or up to 1 day, turning occasionally.

  3. Line a rimmed pan (11 by 17 in. or 12 by 15 in.) with foil (the drippings char). Set a rack in pan. Lift ribs from marinade and arrange in a single layer, edges curving down, on rack. Pour marinade into a bowl.

  4. Bake ribs in a 350° regular or convection oven, basting with marinade every 20 minutes for the first hour, until meat is well browned and pulls easily from bones, about 1 1/4 hours total. Transfer ribs to a platter and cut apart between bones.