Barbecued Ribs

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Makes: 6 servings
  • 2 racks pork baby back ribs 

  • 2 teaspoons Montreal steak seasoning, McCormick® Grill Mates® 

  • 1 can (14-ounce) tomato sauce with Italian herbs, Contadina® 

  • 1 packet (1.31-ounce) sloppy joe seasoning, McCormick® 

  • 3 tablespoons light brown sugar

  • 2 tablespoons mesquite steak sauce, A.1.®

  • 1⁄2 teaspoon crushed garlic, Christopher Ranch® 

Green Parsley Slaw:

  • 1 bag (10-ounce) finely shredded cabbage, Fresh Express® 

  • 1 cup finely chopped flat-leaf parsley

  • 1⁄2 cup finely chopped scallions (green onions)

  • 1⁄2 cup mayonnaise, Best Foods® 

  • 2 tablespoons sour cream, Knudsen® 

  • 2 teaspoons granulated sugar 

  • 1 teaspoon white vinegar, Heinz® 

  • 1⁄4 teaspoon salt 


Preheat oven to 325 degrees F. Season ribs with steak seasoning and place in shallow roasting pan. In a medium bowl, stir together remaining ingredients. Pour barbecue sauce over ribs. Cover with aluminum foil and roast for 21⁄2 to 31⁄2 hours. 

Remove ribs from oven and let stand 10 minutes. Skim fat from barbecue sauce and keep warm. Cut ribs into serving portions and serve with sauce on the side.

In a large bowl, toss together shredded cabbage, parsley, and scallions. In a medium bowl, combine remaining ingredients. Pour over cabbage mixture and toss to combine. Serve immediately. 

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