Reviewed: Apr. 5, 2008

I made this for a quick dinner and the ribs were unbelievable. I can't believe how fast they were chowed down within 10 minutes by two hungry men. They mentioned it was so good and one said they were better than Lucille's b/c of the meat falling off the bone so easily. I basically used two stack of beef ribs at 5.3 lbs. I went for the safe side of boiling it first for 1 whole hour with some salt. Then made the sauce the way it's listd without the rum and used Sirachi chile sauce. I left a little bit of the boiled broth and marinated with the sauce on the ribs overnight. I always suggest doing it warm so it can absorb all the flavor. Then I baked it the next night at 350. Brought up the heat at the last moment so it was quite warm but not too hot to touch. Dinner was served and yummy! I would do it again and would use rum this time and try it with pork too!

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oxterryxo

Home Town: Long Beach, California, USA

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Reviewed: Apr. 4, 2008

OUTSTANDING!

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roosterlady

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Reviewed: Mar. 24, 2008

My husband loved these, and so do the kids and I! What a simple recipe! It was great! Highly reccomend this dish, although, I skipped the lemons and added a little lemon juice instead. A

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Sarah Kues

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Henderson, Colorado, USA

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Reviewed: Mar. 20, 2008

I tried the boiling method others suggested. I can't tell any difference between boiling and slow roasting. The sauce was a hit, and I'll use it again.

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maddoxdy

Cooking Level: Expert

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Reviewed: Mar. 20, 2008

Followed previous reviewers, I boiled the ribs for about an hour. These were a HUGE hit. Awesome. I did marinade over night. Served with Down Home Macaroni and Cheese from this site. YUM!

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VOLZSTONE

Cooking Level: Expert

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Reviewed: Mar. 16, 2008

I made this recipe last weekend for friends, following previous reviewers, I boiled the ribs for an hour and ten minutes, then marinated them for at least four hours in double the amount of marinade. We grilled them for about ten minutes while basting with the marinade and I simmered the sauce on the stove. Before serving I poured the sauce over the ribs, it turned out better than any restaurant! They were so tender they were falling off the bone, and the sauce was amazingly tasty. My guests loved it and I must say this will become a permanent addition to my kitchen!

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Katy Wille

Cooking Level: Intermediate

Home Town: Trail, Oregon, USA

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Reviewed: Mar. 15, 2008

I used country style pork ribs and followed the recipe exactly. While the barbeque sauce is excellent, the pork ribs were overcooked and dried out out from the hour and a half in the oven. Perhaps they need to be cooked less in the oven??

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Java Queen

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Reviewed: Mar. 9, 2008

I made these for a Super Bowl party and they were a HUGE hit. So tender-- and boiling them before hand is definitely the key. I thought they were slightly too sweet, so I'll cut down a little bit on the sugar. Other than that-- absolutely delicious!

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Voox

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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Reviewed: Mar. 8, 2008

These ribs were incredible!!! I baked my ribs in foil at 325 for 2 hours and then let them sit in the sauce at room temperature for an hour. Then I put them on a broiler pan and baked them in the oven for about 30 minutes. I will definately make these again. Thanks for the awesome recipe!!!!

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LARAZUC

Cooking Level: Intermediate

Home Town: Norman, Oklahoma, USA

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Reviewed: Mar. 1, 2008

We had this for the first time the other night, VERY GOOD!! Not a single rib left and we had 9lbs on the grill. Trying it again tonight, we are going to boil the ribs for 1 hour 10 minutes and marinate overnight. Definately a keeper.

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hamfamily

Cooking Level: Expert

Living In: Brooklyn Center, Minnesota, USA

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Reviewed: Feb. 24, 2008

I'll put it to this way. 6lbs Pork Ribs. 3 Messy Kids and a great family meal on a Sunday night. The sauce is the best I have ever tested, and the ribs were fabulous. Next time I will let them boil a little longer as I only did 60 minutes, but it was touch and go. Even when it's only 20' outside, I put them on the grill and quite honestly I could have made another 4lb. PS. My kids are young and they look forward to getting messy enjoying these types of foods.

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Nickster

Cooking Level: Intermediate

Living In: Mukwonago, Wisconsin, USA

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Reviewed: Feb. 24, 2008

My "hubbie" absolutely loves Barbecue Ribs and this was the very best recipe I've tried. He says they are better than any he's had at a restaurant, and he's had a lot of them. I have yet to try them grilled but baked in the oven and basted while baking was just awesome. I also boiled them in a pot of water until tender. We won't need to go out to eat ribs anymore!

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The Bread Baker

Cooking Level: Expert

Living In: Sarasota, Florida, USA

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Reviewed: Feb. 20, 2008

Great recipe! Definitely a keeper. My Hubby loves the sauce. I have make it with the rum and with out... an it is good either way! I have also make this with beef, pork and chicken - all excellent choices!!

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mburch

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Reviewed: Feb. 18, 2008

Loved it! The sauce was fabulous. I did boil them for one hour rather than bake. I will make these again and again!!

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abbeyroads

Cooking Level: Expert

Home Town: Des Moines, Iowa, USA

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Reviewed: Feb. 14, 2008

I sort of followed this recipe. I boiled the ribs before adding the sauce. Then left them overnight to marinate. I baked them the next day (300 for 2 hours, I was making 8 pounds of ribs) and they were fabulous. My kids thought they were too spicy, so next time I plan to thin out a bbq sauce they like with water, and use that to marinate instead.

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boysmama

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Reviewed: Feb. 10, 2008

I used this recipe and it was the best ribs I have ever cooked. I boiled the ribs for one hour before grilling instead of the baking in the oven. The sauce is just right with a little bit of chili powder added, and once the mixture was complete I added 6 ounces of Fat Tire Beer. I will use this as my recipe from now on.

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msbelyvr28

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Reviewed: Feb. 3, 2008

Excellent. Easily the best ribs I've ever had. I boiled them, definitely got rid of LOTS of the fat. Used whiskey instead of rum...adds a great flavor!

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