Wow! Surprisingly good. I used a reviewer's suggestion and marinated with a dry rub for 48 hours. To cook, I wrapped them in the non-stick aluminum foil and added a little of our favorite BBQ sauce (Head Country original). My family groaned about cooking the ribs in the oven until I told them I planned to "finish" them on the grill. That did the trick. The ribs were already quite tender from slow cooking in the oven, but 10 minutes on the grill while basting with more BBQ sauce made them just slightly crisp on the outside and tangy from the BBQ sauce. I will make them again! Oh, and they're great with the Roasted Red New Potatoes...recipe found here on allrecipes.com.

Reviewed On: Feb. 18, 2008

Great recipe! Very easy and versatile. I doubled the ham because my family likes "meaty" dishes, and it was just right for them. I also added about 2 tsps parsley flakes, a dash of garlic powder, and a cup of grated parmesan cheese, which is ALWAYS good in potato soups. Served with salad and crunchy French rolls. As the title says, DELICIOUS!

Reviewed On: Feb. 17, 2008

Melt-in-your mouth yummy! And so easy to make. I will add more pecans next time. I will also spread the mixture faster because it firms very quickly.

Reviewed On: Nov. 20, 2007