Bar-B-Barn Ribs Recipe: Copycat Recipe

Recreate the unforgettable taste of bar-b-barn ribs recipe at home with this easy-to-follow copycat recipe. Serve fall-off-the-bones, glazed oven-baked ribs that friends and family will love.

Growing up in an Italian household meant that home-cooked meals were the norm, so dining out was a special treat.

I still remember the first time I tasted ribs at Bar-B Barn restaurant in my hometown of Montreal—a moment that made a lasting impression. Thanks to my Aunt Lilly, it was the first time I tasted ribs basted in a sweet and sticky sauce. These sorts of meals were not in my mom’s repertoire!

Since its opening in 1967, the Bar-B Barn restaurant became a beloved city landmark. Although it’s closed now, the memory of those delicious ribs lives on. Many still cherish its famous ribs, and you can recreate that flavor at home with a copycat recipe for oven-baked ribs using Bar-B Barn sauce.

These oven-baked ribs are tender, juicy, and perfect for sharing with family or friends. I love serving them with maple baked beans and sweet corn salad. 

They also make one of the best appetizers… just make sure to provide your guests with some hand wipes! 

Are you ready to make the best ribs?

Jump to:

• Ingredients
• How to make the Best Oven Baked Ribs
• Tips
• FAQ
• Best side dishes for ribs
• Recipe Origins
• Recipe

Ingredients

• Baby back ribs: Pork or beef ribs work well in this recipe. My family prefers pork.
• Bay leaves: Adds aromatic flavor.
• Onion and celery: Enhances the flavor of the cooking broth.
• Peppercorns: Add a little heat as they parboil.

• Brown sugar: For sweetness and caramelization.
• Unsweetened applesauce: Adds a touch of natural sweetness and moisture.
• Ketchup: Provides a tangy, rich base.
• Lemon juice: Balances the sweetness with acidity.
• Salt and pepper: Enhances the overall flavor.
• Cinnamon: Brings warmth to the flavor profile.
• Paprika: Adds subtle smokiness.
• Garlic: Adds a pungent, savory taste.

How to make the Best Oven Baked Ribs

Preparing the Ribs

• Place 4 pounds (1.8 Kg) of baby back ribs in a large pot and cover them with cold water. Add 2 bay leaves, 1 chopped onion, 1 celery stalk (cut in half), and 1 tablespoon of peppercorns. Note: Cut the ribs into sections (usually 2 bones per section) for easier handling and serving. I prefer to cut mine into single pieces.
• Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let the ribs simmer for 45 minutes to 1 hour, or until they are tender. During this time, I like to skim off the fat as it rises to the surface.
• Carefully remove the ribs from the pot, drain them, and place them in a baking dish. I recommend spraying the dish with nonstick vegetable spray beforehand to prevent sticking.

Making the Sauce

While the ribs are simmering, prepare the sauce. In a small saucepan over low heat, combine:

• 1½ cups of brown sugar
• 1 cup of unsweetened applesauce
• ½ cup of ketchup
• ⅓ cup of lemon juice
• ½ teaspoon of salt
• ½ teaspoon of black pepper
• ½ teaspoon of ground cinnamon
• ½ teaspoon of paprika
• 2 cloves of fresh garlic, minced

Stir well to combine all the ingredients. Let the sauce cook for 20-30 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.

Baking the Ribs

• Preheat your oven to 350°F (175°C).
• Brush one side of the ribs generously with the prepared sauce.
• Place the baking dish in the oven and cook the ribs for 45 minutes.
• After 45 minutes, turn the ribs over and brush them with more sauce.
• Bake for another 30-45 minutes until the ribs are well-coated and caramelized.
• Remove from the oven and serve hot. Enjoy!

Tips

• Reserve a bit of the barbecue sauce for serving.
• Ribs can be messy, so be sure to have hand wipes or napkins on hand for your guests—especially if you’re serving this at a gathering.
• The sauce is sweet and sticky, but if you prefer a less sweet version, reduce the amount of brown sugar to 1 cup.

FAQ

 

Best side dishes for ribs

Recipe Origins

Before I begin, I know I’m opening up Pandora’s box by admitting that I boil my ribs before cooking or barbecuing them. Yes, I’m putting on my dietitian hat for this one!

Over the years, I’ve had countless discussions with friends and family about their preferred methods for preparing ribs. I’m always curious about what motivates people to boil—or not boil—their ribs prior to baking or barbecuing with sauce.

Ultimately, it boils down to personal choice and taste (I couldn’t resist the pun!). Based on my experience, every time I serve these ribs, I have yet to hear a complaint about their flavor. The tender, juicy results speak for themselves, and it seems that most people appreciate the unique preparation method.

Decades ago, my cousin Mary, an avid reader of the Montreal Gazette, shared some exciting news with me: the infamous Bar-B-Barn rib sauce recipe was featured in the Food Section.

This just made my day! 

However, when I tried the original recipe, I found it a bit too sweet for my taste. To adjust it, I reduced the amount of brown sugar to between 1 and 1½ cups. While my husband still finds it a touch sweet, he seems to be in the minority.

For the applesauce, I often use my chunky applesauce or my crockpot applesauce recipe, depending on what I have on hand. But feel free to use any unsweetened commercial applesauce that works for you!

So, whether you choose to boil your ribs before cooking them or not, I highly recommend trying this Bar-B-Barn sauce. It brings the flavor of restaurant-style ribs right into the comfort of your home.

Enjoy!!!

★★★★★ If you have made these Oven Baked Ribs, I would love to hear about it in the comments below and be sure to rate the recipe!

Recipe

I originally published this post on June 6, 2015, and republished it on October 4, 2024, with updated content, photos and a video. Thanks for sharing.