I was hesitant about making these because I tend to prefer my ribs grilled and/or smoked and I was REALLY worried when I saw them just sitting in all that liquid. I used three packages of baby back ribs and doubled the sauce recipe (no onions on the 2nd batch of sauce). I took the first batch of sauce and took all the onions out and put them on the bottom of two foil grilling trays. I put sauce on top of that... then I started placing my ribs on that. I split some in singles and others in doubles. I did follow the 20 minute basting routine and agree with most everyone that after about 2hours they were nearly done so at that point, I lowered the heat to 300 and kept going. By the end the sauce was nice and thick and I actually was able to drain off the grease and put the sauce in a gravy boat and serve it next to the ribs. They were DELICIOUS! I am beyond impressed with this recipe and it will be made again. Another perk -- It makes your whole house smell DELICIOUS!

Reviewed On: Sep. 7, 2009

This is light and fluffy and amazing. I have requests at all of our neighborhood pot luck functions to make this. The recipe is definitely a keeper!

Reviewed On: Sep. 5, 2009

This was okay... I cooked it exactly as stated -- but the oil boiled out of the packets all over the bottom of my oven and stunk up the entire house. They were rolled tightly and sealed. I'd recommend putting them in a baking dish just in case this happens to you. It was okay, nothing phenomenal but easy enough.

Reviewed On: Aug. 14, 2006