Thanks for this recipe! We got tired of the sticky-sweet bottled sauce, wanted something not so obnoxious. This sauce is fabulous! It's just perfect to add flavor to the ribs without being overpowering. The ribs were fall-apart tender. I only did one thing different and that was to use some juices out of the pan in place of water.

Reviewed On: Oct. 15, 2009

Sorry to say we really didn't care for these. I used Bisquick, and followed directions to a T, but they did not brown one bit during the alloted time and I had to pull them out, brush them with the butter mix, and put them under the broiler to get them browned. By then they were just kind of dry and crumbly.

Reviewed On: Oct. 11, 2009

This was really good, we used it on lamb kebobs but I'm thinking of other things to dip in it too. It was awfully runny, though. I did add some cucumber and didn't squish out the water (my first error), and I think next time I'll either get the greek yogurt (which I've read here that it is thicker) or I'll drain my yogurt for a while first. Flavor is awesome! Thanks for the recipe!

Reviewed On: Oct. 5, 2009