Bar-B-Barn Copy Cat Ribs

Now you can make these Bar-B-Barn Copy Cat Ribs at home! The Bar B Barn has been a Montreal tradition for years.  If you have ever had their ribs you won’t forget them!  And…did you know you can make fall off the bone ribs in 1 hour?  Well – you can.

[ultimate-recipe-jump text=”Take Me to the Recipe!”]

In the winter time I don’t mind doing the oven method over 2-3 hours but in the summer I don’t want to heat up the house.  And, to be honest, I find it very tricky to get ribs cooked on the BBQ without risking burning the sauce.  So- again- the ‘Queen of Make Ahead’ has found a way around it!

I cook my ribs in the pressure cooker, steep them in sauce and finish them on the BBQ.  I get all the flavour with very little fuss and I can enjoy my guests since I only need to BBQ and baste long enough to let them caramelize and heat through. (Oven method also described below).

Pressure cookers sort of went out of style when the microwave came along but there are a lot of things only a pressure cooker can do.  Pressure cooking retains 90-95% of nutrients according to some studies, more than boiling, roasting or steaming.

Modern pressure cookers are far safer to use than the older versions.  They still need to be treated with respect but the digital ones are time and temperature controlled so there is no more diving on the burners and the valve to try to control the pressure.  The time savings are rather inspiring – fall -off- the- bone ribs in 35 minutes, rice in 8 minutes, pot roast in 45 minutes, chicken pieces in 10 minutes, whole chicken in 15-20 minutes.

In fact, if I could only have 1 appliance it would be my  pressure cooker because it can be a pressure cooker, a slow cooker, an electric frying pan and I have used it for a canning bath.

A word on Pressure Cookers

I researched the internet extensively before I decided to buy a Nesco pressure cooker.  Many digital brands do not reach the optimum level of pressure so cooking times need to be extended.  I have been using mine for several years now and have never had a problem.  If you want to see my results check out my post Pressure Cookers – Which One is Best?  (Disclosure- if my enthusiasm  inspires you to purchase a Nesco pressure cooker or an Instant Pot, I may receive a small commission if you do it through my link! There is no additional cost to you.)

[easyazon_link identifier=”B01NBKTPTS” locale=”CA” tag=”thewinlovskit-20″]Instant Pot[/easyazon_link]

Instant Pot Duo Plus 9-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, 6 Quart | 1000W

[easyazon_link identifier=”B00SY2WILA” locale=”CA” tag=”thewinlovskit-20″]Nesco Pressure Cooker[/easyazon_link]

Nesco PC6-25 Digital Pressure Cooker, Stainless Steel, 6 Quart, Black/Silver


I couldn’t bring myself to add the 2 cups of brown sugar the original recipe I was given called!  I think I tried it once but the sugar makes them so susceptible to burning!  Anyway – I have been using 1 cup for years so now that is my standard!

My favourite wine to serve with these ribs is a Cote de Rhone and if you can find one where the notes identify a toasty (think caramel) quality it is absolutely divine with this sauce.

Enjoy with this Fantastic Potato Salad and Slaw!

Fantastic Potato Salad

Creamy Cole Slaw

Creamy Cole Slaw

You might also like my  Tequila Ribs!

Tequila Ribs

Bar-B-Barn Copy Cat Ribs

Bar- B- Barn Copy Cat Ribs

5 from 1 vote
Print Pin Rate
Course: Main Dish
Cuisine: American
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 6 servings



  • 2 racks pork back ribs about 3-4 lbs
  • salt and pepper


  • 1 cup apple sauce
  • 1/2 cup ketchup
  • 1 cup brown sugar
  • 6 Tbsps lemon juice
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • 2 cloves garlic minced
  • 1/2 tsp cinnamon


Rib Preparation

  • Remove the silver backing from the lean side of the rib racks. Be sure to use a non-serrated knife. Tip -if you can get a good start, usually on the narrow end of the rack, once you can get a finger grip on it you can often pull it off in one long piece.
  • Salt and pepper both sides of the racks and cut into 2-3 rib portions.


  • Mix all sauce ingredients in a bowl and microwave 4-5 minutes, stirring occasionally.

Pressure Cooker Method

  • Pour 2 cups of ginger ale in pressure cooker.
  • Follow directions for your pressure cooker and fully cook the ribs. For mine it is 35 minutes on high.
  • Release pressure according to you pressure cooker instructions and remove ribs. Pour hot sauce over the hot ribs and allow them to soak in the sauce until ready to finish on the BBQ. (Can be a few hours to 2 days). You can also freeze the cooled ribs a this point for future.
  • When ready to serve heat BBQ and set to medium. Distribute ribs over the grill and allow to heat through, turning and moving so they don't burn. Serve once heated and sauce has caramelized,crisped a bit.

Oven Method

  • Preheat oven to 300 degrees F.
  • Place raw ribs in roasting pan and cover with half the sauce.
  • Roast 90 minutes. Then turn the ribs over and pour the rest of the sauce over them. Bake another 90 minutes basting occasionally.



Calories: 462.8kcal | Carbohydrates: 47.5g | Protein: 22.2g | Fat: 20.6g | Saturated Fat: 8.4g | Trans Fat: 0.2g | Cholesterol: 85.5mg | Sodium: 530mg | Potassium: 438.9mg | Fiber: 1g | Sugar: 44.2g

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating