Reviewed: Jan. 20, 2012

The flavor was perfect for the adults and a little spicy for my kids that hate spice at all. The sweet sauce was thin and vinegary. I let it simmer for 3-4 hours and added extra brown sugar and molasses which thickened it how I like my sauce. Amazing flavor :)

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Reviewer:

Kristir9426

Reviewed: Nov. 26, 2009

This is a bit time consuming, but so worth the effort. -- probably THE best rib recipe. When you don't need to tweak the recipe at all, it's worth a 5 star rating. Just watch your ribs so they don't dry out.

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Reviewer:

OHWEEZY

Cooking Level: Expert

Home Town: Girard, Ohio, USA

Living In: Kirtland, Ohio, USA

Reviewed: Mar. 21, 2007

I didn't have time to let it sit for 8 hours so I used the dry spices and put it on the ribs. Then I made the dry spices and basting together and basted it like that. The rest I followed exactly and WOW! Great!

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Reviewer:

CarrieFlee

Reviewed: Feb. 1, 2006

This was very nice with apple cider vinegar in place of the red wine vinegar...apples always go well with pork. I eased up on the hot sauce and chili powder, I don't care for stuff too spicy. Overall I thought this was a little time-consuming, but worth it.

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Reviewer:

britishcolumbiagirl

Cooking Level: Expert

Home Town: Burnaby, British Columbia, Canada

Living In: Richmond, British Columbia, Canada

Reviewed: Nov. 6, 2005

very,very,tender.will meltin your mouth.

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Reviewer:

Paul B

Reviewed: Sep. 6, 2005

These were really good. I prefer a slower cooked rib like 200 degrees for 10 hours but the flavour was great with these ribs. I loved the sweet sauce it is very overpowering and my husband didn't like it so I would reccomend not putting the sweet sauce on all the ribs. Try this you won't be sorry.

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Reviewer:

ANGELAKOMLJENOVIC

Home Town: Sexsmith, Alberta, Canada

Reviewed: Aug. 25, 2005

One of our very favorite things to do in the summer is to experiment with new rib recipes (almost every weekend!). It seems like a lot of work, but it is worth it! I'd suggest cooking the ribs in the slow cooker or in the oven first-with a bit of the basting sauce poured on them while they cook and THEN cook them on the grill for the last 1/2 hour. I think they're more moist that way. Either way, these ribs have GREAT flavor- this is the best combination of spices and sauces we've used for ribs- EVER!!!!!!!!! Enjoy!

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Reviewer:

COURTNEYGRIFF

Cooking Level: Expert

Reviewed: Aug. 5, 2005

This recipe was fun to make. The basting sauce could easily have been cut in half. My family didn't like this as the spices were too hot and you couldn't taste the rib meat due to the overpowering pepper spices. But if you like things spicy you would love this.

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Reviewer:

EARLANDVALERIE

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Reviewed: Aug. 1, 2005

I used the basting sauce portion of this recipe on baby back ribs and they turned out great. But, I did substitute red wine vinegar with cider vinegar, and I added some honey.

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Reviewer:

100MIL

Reviewed: Jul. 4, 2005

I live in Pensacola,FL via Memphis,TN. As you can imagine, real barbq is hard to come by down here, unless you stun your 4th of July guests with this down home recipe tweeked just a little.

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