Recipe: Deb’s Ribs

Make a simple, but flavourful dinner with these slow baked ribs

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Slow bake these ribs until the meat is tender and falling off the bone

Hearty and flavourful, ribs are the perfect comfort food as the weather gets colder

This recipe from my cousin Debbie Whitehead in Calgary is the perfect make-ahead recipe for Halloween, as you can just leave it to bake while you’re getting the kids ready. 


  • 2 boiling onions, halved

  • 12 whole cloves

  • 2 Tbsp. whole black peppercorns

  • 6 bay leaves

  • 2 carrots, peeled and chopped

  • 4 racks baby back ribs, cut into 

  • 2 (12 fl. oz.) jars VH Medium 
Sparerib Sauce

  • 1 (12 fl. oz.) jar VH Strong Garlic Rib Sauce

  • 2/3 cup toasted sesame seeds (garnish)

  • 1 bunch green onions, thinly sliced (optional garnish)

  • Sprigs of fresh herbs, such as rosemary (optional garnish)


  1. Stud the 4 onion halves with the whole cloves.
  2. Place the onions, peppercorns, bay leaves and carrots in a large stockpot.
  3. Add enough water to come to the halfway mark.
  4. Bring the water to a boil.
  5. Add the ribs and simmer for 45 to 60 minutes.
  6. When the ribs are done, remove them from the pot, discarding both the water and the vegetables.
  7. Lay the ribs in a deep roasting pan.
  8. Pour the three jars of sparerib sauce over top.
  9. Cover the roasting pan with foil and bake in a preheated 350°F oven for about 2 hours.
  10. Remove the foil, turn the ribs, and bake 1 hour more, until the meat is tender and falling off the bone.
  11. Remove the ribs from the oven and transfer to a serving platter.
  12. Garnish with the toasted sesame seeds, and green onions and fresh herbs, if using.

Serves 6.

Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.