Recipe by SEEsign
"This recipe is easier than it sounds. I usually cook the ribs the day before and grill them for a quick dinner the next night. FYI: the sauce is much better after it is cooked. It is not a dipping sauce."
Watch video tips and tricks
ground black pepper
I cut my frozen rack of ribs in half and threw it in a huge pot of water, brought it to a boil and let it boil for one hour exactly. I made the BBQ sauce without changing one ingredient. I used Bacardi rum and two teaspoons of minced garlic (I'm too lazy to crush cloves). When the ribs were done I put them in a big Zip-lock bag and poared all the BBQ sauce over it and put it in the refrigerator over night. I took the ribs out of the BBQ marinate and grilled them. I poared the left over marinate in small pan and simmered it while the ribs were cooking. When I served the ribs I covered them with the steaming hot BBQ marinate. My wife did not stop raving about how they were the best ribs she had ever eaten. Better then any restaurant! They are sweat so my two, very finicky daughters loved them too. This recipe is a keeper and will be in our family rotation from now on.
We love ribs and had to try this recipe because of all the great reviews. Unfortunately, I didn't like this recipe at all. Even dh was not impressed and he loves ribs of any kind. I think I'll stick to my old rib recipe. I didn't mind the sweetness, but I think the rum was a bit too much. I am really disappointed that I wasted perfectly good ribs on this recipe. I think this is the first highly rated recipe that I have tried on this site that I did not like. We'll keep trying though.
Some reviews said the ribs were tough so to experiment I boiled half of the ribs and baked the other half. Both were tender but the boiled more so. I had 8 people for dinner and it was unanimous they are much better boiled than baked. Much more tender and did not lose flavor. The sauce is absolutely amazing!!
OH MY!!!! Excellent recipe!!!........I wanted to point out that CHILE sauce is MUCH different than CHILI sauce. For those who comment that this is too sweet, I am guessing you bought CHILI sauce. The correct sauce to use is CHILEEEEEE (remember the "E"). You will find it in the "Mexican Food" area of your grocery store. I was able to choose from mild or hot. I chose "mild" because my kids and their taste.......I followed the recipe exactly for the sauce except I doubled it! It is perfectly sweet/salty/spicy, better than my other homemade BBQ sauce by FAR!.......I boiled the ribs from frozen for an hour. I poured liquid smoke, kosher salt and favorite spices in the boil water to give the meat an infused flavor.......After the boil, I removed ribs from water and saturated them with the sauce to marinate for a few hours.......Then, I baked for an hour at 350 degrees finishing with 5 minutes under the broiler. UNBELIEVABLY TENDER! Thank you for such an amazing recipe!
I had to comment on some of the reviews because everyone finds a great recipe I must say I started making these by boiling and they are awesome the important thing to remember for tender ribs whatever method is ..low (the temp.) and slow (cook time). I bring ribs to a boil and immediately bring down to low simmer almost 2 hours and they literally almost fall off bone- I then marinate with favorite sauce overnite and grill 20-30 minutes to get grilled on sauce....
I've been using this recipe for years and after reading recent reviews, decided to boil the ribs until very tender, then finish in a 350 degree oven for 30 minutes, basting every 5 minutes. I find this to be the easiest method (the double foil method takes time, folks!), and boiling washes off significant amounts of fat. Tender ribs are guaranteed! Hearty thanks to the submitter. This is one of my favorite recipes on this website.
I have made this several times and they are very good ribs! I never boil ribs! BOILED meat good?, is this a joke? All the flavor of the ribs are in the water. (think stock) NO prizes have ever been given for boiled ribs! Sorry, to each their own I guess.
Absolutely awesome! I did use the dry rub before baking the ribs. And I refrigerated overnight before making the sauce. The next morning made the marinade (minus the chili sauce--I didn't have any--so I substituted Sweet Baby Rays BBQ sauce and 1/8 cup RedHot sauce). I marinated in the sauce for 4 hours. It's the first time that my husband talked about ribs all day. They were so tender, juicy and the flavor was just perfect. I've made many recipes from this site. This is the first time I felt compelled to register and tell folks just how good this recipe is. Nicely done
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 272
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make sweet, spicy spareribs with a wee kick of rum.
A simple, Asian-inspired marinade, dry rub, and basting sauce for pork ribs.
See how to make tender, fall-off-the-bone, oven-baked baby back pork ribs.