Sunday Supper Ribs Recipe: Grandma’s Old-Fashioned Oven-Braised Ribs

Add Preferred Source

This is the rib recipe I make when I want Sunday dinner to feel like an event without doing much work. Four ingredients, one pan, and the oven does the rest. Sunday Supper Ribs is my Grandma’s recipe, and just wait until you smell this amazing vintage recipe cooking!

This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosures.

Salt, pepper, a sliced onion, and garlic are doing all the work here. I don’t add water or stock. The ribs make their own pan juices as they braise, and that’s the one step I won’t skip. It’s what turns this into a hands-off dinner instead of a project, and it’s why I keep coming back to it for a lazy Sunday.

Chef Jenn’s Take on Sunday Supper Ribs

Most rib recipes assume you need a smoker, a dry rub with a dozen spices, or hours of babysitting. This one skips all of it. Salt, pepper, onion, and garlic go in, the lid goes on, and the oven does the rest.

I’ve tested this both fully covered and uncovered for the last 10 to 15 minutes, and uncovering wins if you want any color on the meat. Keep it covered the whole time if you’d rather hold onto every drop of pan liquid for spooning over at the end.

The real key is the seal. A tightly covered pan traps the steam and lets the ribs braise in their own juices instead of drying out or needing a sauce added later. That’s the entire trick, and it’s why this recipe works with so few ingredients.

What You’ll Love About Sunday Supper Ribs

• Four ingredients you almost certainly already have, no marinade, no dry rub, no trip to a specialty store.
• The oven does the actual cooking, so it’s a real hands off Sunday dinner instead of something you’re standing over.
• The onions turn sweet and jammy in the pan juices, and I always make sure everyone gets some spooned over their plate, not just the meat.

History

Braising ribs low and slow in a tightly covered pan, with nothing more than onion, garlic, and seasoning, is a technique that took hold in American home kitchens by the mid-20th century, when a covered roasting pan and a long, unattended stretch in the oven let a home cook turn an inexpensive cut into a tender Sunday dinner with almost no active effort. Scattering aromatics over the meat and sealing the pan tightly meant the dish built its own sauce instead of requiring one added separately, a practical, no-waste approach typical of the era’s everyday home cooking rather than company fare.

Ingredients

• Pork back ribs or side ribs – Side ribs are meatier and tend to need closer to the long end of the cook time. Back ribs usually finish sooner.
• Onion – One large onion, sliced thin. It softens right into the pan juices and turns sweet as it cooks. Don’t scrape the cooked onion into the trash; it’s worth spooning over the ribs.
• Garlic – 6 cloves, sliced or roughly chopped. No need to mince; it’s there for a long braise, not a quick sauté.
• Kosher salt and black pepper – This is the entire seasoning. There’s no rub layered on top, so don’t skimp on either one.

How To Make Sunday Supper Ribs

Scroll down for the full recipe card with exact measurements and printable instructions.

Heat the oven to 300°F. This is a low, steady temperature meant to break down the ribs slowly, not sear them.

Season the ribs generously on both sides with salt and pepper. Don’t hold back here since it’s the only seasoning in the dish.

Arrange the ribs in a single layer in a 9×13-inch dish, roasting pan, or Dutch oven. Scatter the sliced onion and garlic evenly over the top.

Cover the pan tightly with a lid or heavy-duty foil. A loose seal lets steam escape and slows down the braise, so make sure it’s snug.

Bake for 2 ½ to 3 hours. About halfway through, turn the ribs so the pieces sitting in the pan juices trade places with the ones on top. This keeps everything cooking evenly.

The ribs are done when they’re pull-apart tender, and the meat releases easily from the bone. Let them rest for 10 minutes before serving.

Spoon the softened onions and pan juices over the top when you plate them. That liquid is the closest thing this recipe has to a sauce, and it’s too good to miss!

Make It A Meal

I like to keep the sides just as simple as the ribs. A pan of Honey Cornbread Muffins is my go-to, since it soaks up the pan juices well. For something with more crunch, try my Grandma’s Three Bean Salad or a scoop of Classic Red Potato Salad with Pickles alongside.

Any of these pair well with this simple dish, and let the ribs really shine.

Storage

Store leftover ribs in an airtight container in the fridge for up to 4 days. Reheat gently in a 300°F oven, covered, for about 15 to 20 minutes, or until warmed through. These ribs also freeze well for up to 3 months, tightly wrapped with some of the pan juices.

Frequently Asked Questions