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?
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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
You can cut the ribs into sections (usually 2 bones per section) for easier handling and serving. I prefer to cut mine into single pieces. 
If you don't have applesauce, you can substitute it with an equal amount of apple juice or pureed canned pears.
Yes! If you like spicy ribs, add cayenne pepper or a splash of hot sauce to the barbecue sauce. For extra heat, add a few pinches of crushed chili flakes.
Yes! You can boil the ribs and store them in the fridge for up to 2 days before baking. You can also make the sauce and refrigerate it for up to 3 days before you need it.
Yes! The sauce is versatile and can enhance various dishes. Consider using it to marinate grilled chicken, glaze roasted vegetables, or drizzle over pulled pork sandwiches. It adds a delicious sweet and tangy flavor to whatever you choose to pair it with!
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!!!
THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ 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
Bar-B-Barn Ribs Recipe: Copycat Recipe
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Ingredients
The ribs:
- 4 pounds baby back ribs 1.8 Kg of pork or beef, cut into sections
- 2 bay leafs
- 1 onion chopped
- 1 celery stalk chopped in half
- 1 tablespoon peppercorns
The sauce:
- 1½ cups brown sugar
- 1 cup applesauce unsweetened
- ½ cup ketchup
- ⅓ cup lemon juice
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon cinnamon
- ½ teaspoon paprika
- 2 cloves garlic fresh, minced
Instructions
The ribs:
- Place the ribs in a large pot.
- Cover with cold water.
- Add herbs and vegetables.
- Bring water to a boil; cover, reduce heat and simmer 45 minutes to 1 hour or until ribs are tender (meanwhile you can make the sauce).
- Remove ribs from pot and place in a baking dish. I recommend spraying the dish with nonstick vegetable spray beforehand to prevent sticking.
The sauce:
- While the ribs are simmering, whisk all the ingredients for the sauce in a medium sized pan over low heat.
- Simmer for 20-30 minutes, occasionally whisking the sauce.
The bake:
- Brush sauce on one side of the ribs.
- Place in oven and cook for 45 minutes at 350°F/175℃
- Turn ribs over and baste with more sauce.
- Continue cooking for another 30-45 minutes.
- Serve and enjoy!
Video
Notes
- Serving size is approximately 4-5 single ribs.
- Cut the ribs into sections (usually 2 bones per section) for easier handling and serving. I prefer to cut mine into single pieces.
- 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.
- I will use my homemade chunky applesauce for this recipe.
- If barbecuing, place ribs on greased grill on medium heat. Baste with sauce. Continue turning and basting for about 15-20 minutes or until the ribs are nicely grilled and the sauce is caramelized.
Nutrition
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.
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Claude
I tried the recipe and it was a hit with my family and next door neighbor. The next time I make it I plan to make it my own by marinating the ribs in A&W root beer for four hours. Three of my children said they missed that root beer taste from my usual recipe
Maria
Sounds like an interesting variation Claude! Thanks for taking the time to comment, appreciate it!
Ellen
I am not sure how to cook ribs. Do I cut them apart before I boil /cook them?
Maria
Great question Ellen. I cut them in individual portions before I boil them. Thanks so much for your interest.
Louise
Excellent!
I indeed remember the Bar B Barn ribs as being sweeter (and “fatter”). Your sauce is superior. Thanks for the memories. My husband, who is not really fond of ribs, absolutely loved your recipe!!!
Maria
My pleasure Louise! Thank you for taking the time to share your experience with this recipe, appreciate it!
Darlene
Maria I love this recipe. When we are in the mood for great sweet ribs these are what I make. I also have a few recipes for bbq sauce that I through together. But none the less these go over very well. We have Rib fest in our town and never bother instead I make about 3 different kinds one of source is this one then invite a bunch of friends over . They always said did you get these at rib fest and I say nope these are bar b barn sauce and mine. Nobody goes home hungry. Thanks a million!!!
Darlene.
Maria
I am thrilled you and your loved ones enjoy this recipe. My family and friends are the same… great ribs with lots of sticky fingers 🙂 Thanks so much for taking the time and sharing your story with these sweet ribs, truly appreciate it ♥
Wendy (holden)
Thanks so much on a cool Halloween 🎃👻night .. this recipe is being shared on F bk by a group slightly homesick (read BAR B line ups!) ex Mtlers from Toronto to Calgary to D C to Pennsylvania…as it s been tested now..! I m hoping Calgary young uns will use at Christmas…but also a) the Tuscan bean soup is in the slow cooker and I loved your potsticker cooking hints..! Now if only those bricks of fries..could be bought like putt putt St H pies and tourtieres in Calgary..! Thanks for these.!
Maria
My pleasure Wendy! Hope they brought back some wonderful memories ♥ Thanks for taking the time to comment. Hope you guys had a great Halloween!
Nancy M.
Made the ribs for a family get together, and we loved them!
Maria
So glad to hear Nancy! This is a recipe I will make quite often, especially in the summer. Thanks for taking the time to comment ♥♥♥
MARY AU
Oh Maria, I could not believe you did this. I was studying in McGill in the 80s and had waited in line so many times for those famous ribs. I have since been trying to come up with a similar version. Over the years, I experimented and modified, Eventually, I become very good with ribs and have about 5-6 versions . Had 3 major breakthrough over the years and my sweet ribs are slightly different than Bar B Barns. I visited them again a few years back and my family prefers mine now. However, I will try this recipe here and will keep an eye on your blog.
I sometimes boil my ribs but not always, most definitely when I prepare Asian flavored ones, cause the boiling creates a very flavorful broth (after the fat is remove) for quick soups.
Maria
Hello fellow Montrealer! I am glad to hear I am not the only one obsessed with those Bar B ribs…Yes, I agree the broth is very flavorful. Truly appreciate you taking the time to comment and thanks for following 🙂
Charlotte Oates
I love ribs and these sound amazing! Off to pin them so I can give them a try 🙂
Thanks for joining #FoodYearLinkup, I hope you’ll come and join again soon xx
Maria
Hope you like them! Thanks so much for the opportunity to join the #FoodYearLinkup. We will definitely be seeing more of each other 🙂
Corina
I do love ribs! I have my own favourite recipe but I’m always looking at new recipes too and have never tried one with applesauce in! These ribs look and sound great.
Maria
Thanks Corina! Hope you get a chance to try them 🙂
Maria
Gotta try to make your sauce Mary!!
Maria
Made the recipe Saturday for “the kids”… it really is finger licking good. I am sure your “kids” will appreciate it also. Have a great day 🙂