This recipe offers a delightful twist on classic ribs, featuring a tangy onion sauce that enhances the flavor of tender, slow-cooked ribs.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Cut the ribs into individual pieces and place them in a large roasting pan.
Cutting the ribs allows for better sauce coverage.
Slice the onions thickly and scatter them over the ribs.
Thick slices of onion prevent them from overcooking.
Sprinkle the lemon juice over the ribs and onions.
Lemon juice adds a tangy flavor that balances the sauce.
Bake the ribs in the preheated oven for 1 hour.
Cover the pan with foil to retain moisture.
While the ribs bake, combine ketchup, brown sugar, Worcestershire sauce, salt, and water in a saucepan. Cook over medium heat, stirring frequently, until the sauce thickens, about 20 minutes.
Stirring prevents the sauce from sticking to the pan.
Remove the ribs from the oven and drain any excess fat.
Draining the fat ensures a cleaner flavor.
Dip each rib into the prepared sauce and return them to the roasting pan in a single layer.
A single layer ensures even cooking and sauce coverage.
Reduce the oven temperature to 325°F (160°C) and bake the ribs for an additional 30 minutes, basting with sauce every 10 minutes.
Frequent basting keeps the ribs moist and flavorful.
Serve the ribs hot with your favorite sides, such as corn on the cob, baked potatoes, or a fresh salad.
Garnish with fresh herbs for a pop of color.
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