I thought the marinade was good when I taste-tested it before pouring it over the shrimp. But after the shrimp was grilled, and I tasted the end result, I thought it was a little too salty for my tastes. And I didn't marinate it for more than an hour. My husband, on the other hand, liked it. This isn't a bad review of the recipe itself, just that I thought it was a little too salty. I followed the recipe exactly.

Reviewed On: Jun. 3, 2009

Yummy. I did as suggested and used french rolls (hoagie style). The bread came out wonderful with the fresh basil. Better than store-bought and the usual garlic bread recipes. I never made mine with mayonnaise before, and it turned out great. I halved the recipe since it was just my husband and I, and it was more than enough for 2 whole rolls (4 halves).

Reviewed On: Jun. 3, 2009

This recipe was the easiest and best tasting for baby back ribs. I always used to have tough ribs and the old method of boiling them and grilling them always lacked for more. I'm so glad I found this recipe, this will be my go-to method from now on. I cooked 4 racks of ribs, using the Farmer John's brand purchased from Smart & Final. The key to tender juicy ribs, I found, is that you have to remember to remove the membrane on the back of the ribs. If you've ever experienced "tough" ribs, then it's because the membrane wasn't removed. This made a huge difference. I cooked all 4 racks of ribs in my oven on the lower and top racks, alternating racks an hour and a half into the cooking time. I also upped the temperature the last hour and a half to 325, then 350 the last half hour to compensate for the extra meat in the oven. The result? perfect ribs. I also used the dry rub found on this site by Denise. Rub the ribs with the dry rub, and then liberally basted with KC masterpiece bbq sauce before sealing with foil. When the ribs were done cooking, I brushed with more bbq sauce and broiled the racks for 10 minutes to give them that charred, sticky good flavor and look. The ribs received raves from my dinner guests. Absolutely moist, juicy, fall of the bones. Yummy!

Reviewed On: Apr. 7, 2009