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Rodeo Ribs (Beef or Pork)


These are the ribs that Beth and Heather always chose as their "birthday dinner". Beth picked pork, and Heather picked beef (she collected pigs, and wouldn't eat them)

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  • Rodeo Sparerib Sauce:
  • 1 c. catsup
  • 1 c. chicken stock or water
  • 1/4 c. vinegar
  • 1 Tb. Worchestershire sauce
  • 1 Tb. sugar
  • 1 tsp. EACH salt & celery seed
  • 2-3 dashes tabasco sauce
  • 4 lbs. ribs


Servings 4


Step 1

Meat Preparation:
BEEF: thinly coat in mixture of flour, paprika & chili powder. Bake at 350 for about an hour.

PORK: parboil in water for about 45 min.

combine first 8 ingredients in large saucepan & simmer 30 min.

Brush or dunk prepared ribs into sauce. Bake on cookie sheet (lined with foil & sprayed) for about 1-1/2 hours until done. Baste with extra sauce occasionally.


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