So I used spareribs for this recipe instead of baby backs because they were on sale. I cooked them in the oven for some time and it came out wonderful. Everyone loved the sauce on this, I thought it was okay though. I don't know if I would go through with the trouble of the sauce again, it was a spectacular recipe though. *Update*: I made the recipe with baby back ribs a few days later and altered the bbq sauce with a tad more honey. YUMM! For sure the liquid smoke is definitely a must. I used hickory liquid smoke this time around. I've been slow cooking it at 250 degrees this whole time and and will increase the time as usual for future bbqs. Thanks for the recipe.

Reviewed On: May 26, 2009

Per other reviewers, I replaced the sherry with rice wine vinegar. I marinated the chicken for 4 hours and it came out decent. My guest didn't rave about the kabobs only because I have my own personal chicken recipe that they LOVE and can't get enough of. I guess I'll be sticking to my own recipe from now on.

Reviewed On: May 26, 2009

Following the directions to a T, everything came out wonderfully. My only grip about the recipe as written is that the sauce was a bit too thick. Making the reduction on the stove for 30 minutes will produce a thick sauce, I would highly recommend only reducing it by 25 minutes or so. What also bothered me is that my steak came out medium well after being in the oven for only 20 minutes. I would definitely only bake it in the oven for 15 minutes or so. Other than that, the flavor was fantastic. I would possibly add some mushrooms the next time I make this. YUM!

Reviewed On: Apr. 7, 2009