Reviewed: Jun. 1, 2009

These were liked by everyone who ate them. I used only 1/4 cup of horseradish, as some family members do not like spicy food and you could still certainly smell and taste the horseradish. A very easy dish to put together, you can boil the ribs ahead and cover in sauce and then refrigerate until about 45 minutes before you want to serve them and then bake. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Apr. 26, 2009

These were great. Will make again. Thanks!

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Erica

Living In: Louisville, Kentucky, USA

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Reviewed: Feb. 28, 2009

i followed this recipe exact!! and they were the best oven baked ribs ive ever had!!! Melt in your mouth good. thanks for that

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Justin Simmons

Cooking Level: Expert

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Reviewed: Jun. 13, 2008

Next time I would go a little easier on the horseradish even though I love it!!

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LDSGIRL

Cooking Level: Intermediate

Living In: Regina, Saskatchewan, Canada

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Reviewed: Dec. 28, 2007

My husband went on and on about the ribs. I was skeptical about the horseradish, but what I fool I am. This is the best, new cooking trick I learned this year - by far. A lot of people suggested to cut the sauce recipe by half and I did that. The ribs were not falling off of the bone, as others said about their ribs. I however, used pork loin baby back ribs, thinking that the quality of the meat would be better. I am by no means done wih this recipe and would suggest it to everyone.

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KELLYCLARK22

Cooking Level: Intermediate

Home Town: Lakewood, Washington, USA

Living In: Fircrest, Washington, USA

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Reviewed: Dec. 11, 2007

Ribs were tender- but we didn't care for the aftertaste. Perhaps the horseradish we have in the house is a little more potent than most. I also simmered them in apple cider vs apple juice.

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BN61079

Cooking Level: Expert

Home Town: Mendon, Massachusetts, USA

Living In: Milford, Massachusetts, USA

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Reviewed: Nov. 1, 2007

Excellent! I used apple cider instead of juice and we grilled the ribs instead of baking them. They were moist and tasty, and not too spicy (as I had feared with the horseradish), and the family loved them! I used 6 lb. of ribs, and there was so much sauce, I ended up saving half of it for another time.

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Mama Cass

Cooking Level: Intermediate

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Reviewed: Jul. 11, 2007

Awesome!! fall off the bone yummy! i made half the sauce as others advised and it was plenty. my guest raved about them and i definately did not make enough!!

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Sarah C.

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Reviewed: Apr. 26, 2007

Very Good.

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Chantelle

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Westfield, Indiana, USA

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Reviewed: Apr. 12, 2007

This was fantastic. Even my picky daughter couldn't get enough.

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BGDOLER

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Reviewed: Nov. 30, 2006

Tender meat and I liked the horseradish flavor, but a little to wet for my liking. I would have preferred it if the meat were dryer and the sauce had thickened and carmelized more.

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Katey Magill

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Reviewed: Nov. 13, 2006

These ribs were very good. My husband and children ate them all up! I just wanted to know when you simmered the ribs in the apple juice did you cover the pot or leave it uncovered? Thanks for a great and easy recipe!

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MEANOLDLADY23

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Oct. 25, 2005

very easy,the ribs tasted great

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PAUL2ANNIE

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Reviewed: Sep. 11, 2005

this recipe is so good! i left out the horseradish, worcesterhire & garlic salt. i used sweet baby rays bbq sauce. it didnt need the extra spice. also, i grilled them on the grill. they were so tender and moist. they were a big hit with everyone who tried them. i've made them 3 times already and always get requests to make them from my picky daughter who loves them.

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momgo

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Reviewed: Sep. 5, 2005

My family said "Awesome" and even I did my share of licking my fingers and eating an extra large portion. My daughter suggested that I send this to her sister away at college. So on parent's visiting day for freshman, these ribs will be going to Delaware.

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VANDOKERTY

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Reviewed: Aug. 23, 2005

YUM! Followed the recommendations to use less barbecue sauce (I used one regular sized bottle, and that was plenty). That was the only change I made. These ribs were the best I've ever made, grilled or in the oven. So easy! You can do other things while they are boiling on the stove and then toss them on the grill and in a few minutes they're done. I am already sharing the recipe with friends! Thanks!

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