Reviewed: Nov. 4, 2009

Absolutely wonderful ribs! I prepared the ribs the day before going on a beach trip. I cooked them in the oven for about 3 hours, then let them sit overnight in the refrigerator in the marinade sauce. The next day at the beach, all we had to do was heat up the grill and let them cook, marinating them quite often. Everyone loved them!

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Doctor H

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Reviewed: Oct. 26, 2009

Our family loooves ribs, so I have tried a bunch of recipes, boiled, baked, crock pot, grilled...This is rated favorite from many family members and friends. For taste,5 stars, but it's kinda messy and time consuming to do it right.

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BEKY99

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Reviewed: Oct. 19, 2009

I used this recipe and served them at my Red Zinfandel wine party last week all 12 including me, raved about them. I am passing the recipe on to them! Thank you.

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boysbutler4

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Reviewed: Sep. 17, 2009

I made these just like the recipie said, except without the chile sauce. I used Bicardi Rum like another reviewer mentioned. The ribs were very tender, the bones fell off as I was bbq'ing them. I didn't find the sauce that great. It was almost like a honey garlic sauce except not as sweet. My family thought it was okay, but i won't make them sauce again.

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WERFLY

Cooking Level: Intermediate

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Aug. 31, 2009

I baked the ribs just like the recipe said. And then marinated them but could not find the Chile Sauce where I live so I just didn't use it. They turned out fabulous! My boyfriend said they are the BEST ribs he has EVER had! We will absolutely make these again! Very different from the original BBQ ribs

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Tara

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Reviewed: Aug. 13, 2009

I boiled the ribs first,marinated them in room temp while they ware hot out of water then put on grill and they were very tender. I did not add rum (we are nondrinkers) and it was still delicious. The recipe said 4 lbs for 8 servings. I had 7 lbs for 6 people and could have made a little more sauce. Overall, a delicious recipe!

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Lynn

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Reviewed: Aug. 11, 2009

YUMMY! Finger-licking good! Everybody loved it! Will definitely make again! I let the ribs sit in the marinade for about 2 hours in fridge before finishing them off in the oven. Next time, I'll make them the night before to save time!

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Shelley

Cooking Level: Intermediate

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Reviewed: Aug. 2, 2009

I have never made ribs before and was pleasantly surprised on the results of this recipe. I am only giving 4* b/c it was a bit too sweet -- even though I used chilE sauce, as another reviewer reminded us. Next time I will cut the sugar a bit. Also, I took the tip of another reviewer and simmered the meat in boiling water for an hour b/f grilling 20 mins. and the process couldn't have been easier. The ribs were tender. And you definitely want to heat the sauce and serve it with the ribs.

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RAY570

Cooking Level: Intermediate

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Reviewed: Jul. 26, 2009

At first I was appauled by the amount of soya sauce but oh my. My hubby says-"that is it, these are the ribs!" My kids loved them as well.He can't wait for the next time. I also cook mine- I never boil. Thank you

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bowman

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Reviewed: Jul. 19, 2009

I don't usually like ribs but these were great. We used baby back ribs & coconut rum. We will add more cayenne to it next time because we like it extra spicy. These were very easy to make and we are going to make them again in a few weeks.

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.5flipgirl

Cooking Level: Intermediate

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Reviewed: Jul. 17, 2009

This recipe is wonderful. Great flavor and a time saver when grilling the next day. Just a note to those of you who boil your ribs prior to cooking, boiling the ribs takes away alot of the flavor form the ribs. If you cook ribs low and slow you will not have to worry about them being tough. With this recipe you can cook them in the oven the day before gilling for the low and slow part to tenderize the ribs then throw on the gill for a quick finish. Thanks for the great sauce. Melissa in Ga.

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Melissa

Cooking Level: Expert

Home Town: Rome, Georgia, USA

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Reviewed: Jul. 16, 2009

I absolutely love this recipe. We recently moved to the outback after living in the city and were mourning the loss of our rib joint. The mourning is officially over as this recipe is better than any ribs I've ever had. Tried it a few times now and last time we were out of rum and replaced it with brandy. Much better!

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chrislayton

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Reviewed: Jul. 11, 2009

I thought the taste of the sauce was excellent. I wasn't paying close attention to the ingredients and used chili sauce, instead of chile sauce. Since I wanted a sweet/spicy flavor, I added several teaspoons of cayenne pepper sauce to it. Like others, I simmered the ribs in water, liquid smoke and onions for about an hour, marinated the ribs in the sauce for 3-5 hours and then baked them covered for about 1 1/2 hours. Since the sauce was very thin, I poured off the sauce, thickened it with cornstarch in a saucepan and then put it back over the ribs for another 20 minutes or so. Next time I make them, I'm gonna do the same thing, but add even a bit more cayenne pepper sauce. I love this recipe.

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Magique

Cooking Level: Expert

Home Town: Great Bend, Kansas, USA

Living In: Prairie Village, Kansas, USA

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Reviewed: Jul. 8, 2009

These ribs are nice, I baked them and they worked out fine. Next time I make it I will use less sugar though, because they are very sweet. And I used Malibu rum which I wouldn't recommend, it's fine but does leave a slight coconuty flavour.

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no_fate

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Reviewed: Jul. 6, 2009

These were so easy to make and so tasty. I used one rack of baby back ribs (2 lbs) and cut the marinade in half. I marinated them for about 2 hours before finishing on the grill. Only substitution was some regular yellow mustard for the dry. This is my favorite new rib recipe.

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cynde

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Reviewed: Jul. 5, 2009

I made these one week ago wtih spare ribs as called for in the recipe, and they were really good, but didn't love the spare rib part of it. I made them again this weekend with baby back ribs and they were amazing!!! I may have used slightly less rum due to quantity on hand, and I did use Denise's dry rub on this site before baking, but everything else just as called for in recipe. They taste like they were professionally cooked at a restaurant. My new favorite rib recipe!!

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BLUEBERRY GIRL

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Reviewed: Jul. 4, 2009

Whole family loved these. This was my first attempt at ribs. I was worried...needlessly. Came out great. I can make ribs now!!! Happy dance! Thanks for posting a great recipe!

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