Friday, January 10, 2014

Buffalo Style Oven Baked Ribs

Buffalo Style Oven Baked Ribs
I'm sure you've heard of Buffalo Chicken Wings. Well, I decided to use the same recipe to make my Buffalo Ribs! It worked perfectly! As a matter of fact, I like these Buffalo Ribs more than the chicken wing version!

I used country ribs, which are much more meaty, but you can use any cut of ribs you want. My recipe has a mild to medium amount of spiciness because my kids can't handle too much heat! But just add more hot pepper sauce to kick up the heat level. You can even dip these ribs in a creamy blue cheese dressing just like you do with the chicken wings. I dipped mine in creamy ranch dressing! And don't forget the celery sticks like I did! Give these Buffalo Ribs a try! I know I'll be making these many more times!

Buffalo Style Oven Baked Ribs
Buffalo Style Oven Baked Ribs

3 lbs. pork ribs - I used country style ribs, but any kind is fine.
1/2 cup flour
1 tsp. garlic powder
1/4 cup butter, melted
1/2 cup hot pepper sauce such as Frank's brand or Louisiana
3/4 cup canned tomato sauce
1 1/2 tbls.chili powder
1/4 - 1/2 tsp. cayenne pepper - use the larger amount for more spiciness
3 tbls. honey

Preheat oven to 450 degrees F.
Line a baking pan with tin foil.
In a plastic storage bag combine the flour and garlic powder.
Place the ribs in the bag with the flour mixture and coat the ribs thoroughly.
Place the ribs in a single layer on the foil lined baking pan.
Bake uncovered on center rack for 25 minutes.
While the ribs are baking make the Buffalo sauce.
In a medium size bowl, mix together the melted butter, hot pepper sauce, tomato sauce, chili powder, cayenne pepper and honey.
Dip the baked ribs in the Buffalo sauce, coating them heavily. Lower the oven temperature to 350 degrees F. Place the coated ribs back on the baking pan and bake for another 20-25 minutes or until nicely browned. If using a thinner cut of ribs you may need less baking time.
Serve warm with either a creamy blue cheese dressing
or a creamy ranch dressing and some celery sticks.
Serves 3-4 people.

This post belongs to My Recipe Journey food blog.


  1. Replies
    1. Thank you Mich! I actually did a lot of finger licking and it was!

  2. These are fantastic! I didn't have tomato sauce so I used all-natural ketchup and subbed black strap molasses for the honey. A keeper recipe for sure, thank you for sharing!

    1. Thank you so much for letting me know! I'm so glad you liked them! Very smart substitutes! =D

  3. If you lower your cooking temp, and hire your cooking time you ribs will come out sublime, falling right off the bone. Besides that this recipe is awesome!

    1. Hi Collin! I'm so glad you liked them. I'll have to try your low & slow method next time. Thank you so much for your feedback =D


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