This is very good french bread. It's hard to believe that so few ingredients could produce such a tasty loaf, not to mention the great texture. I make sourdough bread all the time, but lately have been buying french bread in the stores, so I thought I would give that a whirl. I only made half the recipe because I thought it might not be that good. Boy, was I wrong! I'm going to double the recipe next time and freeze some loaves. Thanks Jenn for this great recipe! -Sonja Allen

Reviewed On: Sep. 23, 2009

These ribs are awesome! I fixed this for my daughter and her family last night and we all agreed that these ribs were the best any of us had ever eaten anywhere. I have tried many barbecue sauces over the years and this had the most perfect blend of flavors. Not too sweet and not too tangy. I used bone-in short ribs because they have more meat on them than the beef back ribs do. We all agreed that the simmering for a couple hours made for very tender meat and also contributed to the ribs not being greasy. I added a little bit of liquid smoke and some dark rum, but so little of each, it probably didn't make that much difference. I usually don't alter any recipe the first time trying, so I can judge it as is, that's why I added only a smidget of the smoke and rum. I used about 5 Lbs. of ribs and tripled the amount of sauce. Yum! Yum! The search for the best barbecue ribs has ended here! Thanks so much Margery for a great recipe!

Reviewed On: Jul. 29, 2008