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!

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!

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.

Super simple which is always a plus to me!

I actually pulled two recipes for this dish off of allrecipes.com to make. I will have to say, this was was by far way superior to any other that I've ever tried in the past. Can you believe I even went so far as to pan fry them in peanut oil -- (copy cat recipes from a well known restaurant). This was simple, VERY tasty, easy to prepare... Next time I will use a LITTLE more swiss cheese on the inside because they inevitably leak a little. Sprinkling a little parmesan cheese on top before serving adds a nice little touch. I served this with some asparagus with dijon cheese sauce and an apple/cranberry tart for dessert. Was fabulous! ;)

This recipe is absolutely WONDERFUL! I made it after visiting a local Italian food restaurant and wanting to duplicate what they had made. This is 10 times better! The meatball mixture makes more than enough meatballs but as I am a veggie lover -- I doubled the amount of veggies put into the mix. I give this one an enthuiastic two thumbs up.