WOW!! These were awesome! Since it was 95 degrees out when I made these, some changes in procedure were needed. I put the ribs in a stockpot, covered with water, brought to a boil, reduced to simmer for 2 hours, skimming fat from top. Then in a saucepan, I added all the sauce ingredients (used only 1/2c b.sugar and I used Capt. Morgan-yummy!-Spiced Rum), and simmered for a bit. Then I put the very tender ribs into a dish and poured the sauce over top to be refrigerated all night and until 6 p.m. the next day. Brought back to room temp, and grilled for only 15-20 min. Woo wee, they were great!! I personally thought the sauce was good enough for dipping, as long as you boil it hard to get rid of bacteria. Thanks so much, Kristy, for a perfect way of cooking a not-so-perfect cut of meat.

Reviewed On: Jul. 1, 2005

I'm sorry, but I thought this was not very good. I didn't have 'pudding in the mix' cake mix, so I went ahead with the cake recipe with oil,water, and eggs--just to make sure it was moist enough. Next time I'll try it exactly as stated; although, I doubt if I try it again. All the cherries and chips sank to the very soggy bottom. Horrible presentation (especially since I used a bundt pan. I guess if I want a real black forest cake, I should take the time to do it right!

Reviewed On: Jul. 1, 2005

Awesome recipe. I use regular seasoned sausage from a hog we had butchered. Just the right amount of fat/flour/milk. I usually spice it up a little more, but this is a good starting recipe.

Reviewed On: Jul. 1, 2005