Baked at 35 Minutes and it came out wonderfully juicy! I basically altered the entire recipe but used the cooking directions and loved it! I coated the chicken in my special cajun seasoning. Mixed up a small batch of fire-roasted salsa and ranch. Put a thin layer of that concoction on, then placed more fire-roasted salsa on top. Finished it with pepper jack cheese. YUM!

Reviewed On: Dec. 22, 2009

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