Reviewed: Jan. 20, 2008

VERY GOOD!! My husband made them all by himself... if he can anyone can make them!!!!!!!!! only change was we us sweet chile sauce and we boilded them. We would make them the same way again

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JERSEYJOETINA

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2008

Wow! If I could rate this more stars I would! These are the BEST ribs I have had in my life! I didn't have any dry mustard so I added regular mustard. Also, the ribs came out super tender by baking them. Great recipe!

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LIEN

Cooking Level: Expert

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Reviewed: Jan. 17, 2008

Wonderful! I haven't tried boiling ribs in the past, but this was quicker, yet delicious! I didn't have the rum, but it was still very good. I will definitely use again. I used chili powder, along with just a little cayenne to give it some zip. I also used anothers suggestion to throw in some garlic while boiling the ribs. Thanks!

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Mandy

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Reviewed: Jan. 17, 2008

Beat my father in-law in a Rib cook off with this recipe

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EMERRI1

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Reviewed: Dec. 31, 2007

I made these as the recipe stated... they are awesome and easy to prepare !!! A great recipe for company.

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BCCAT

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Reviewed: Dec. 26, 2007

I've been making these for over a year and this is the best rib recipe. Adults and kids can't get enough.

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KATEDET

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Reviewed: Dec. 11, 2007

My husband and I LOVE these bbq ribs! BEST EVER!!! You won't regret making them!

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Beatrice

Cooking Level: Expert

Home Town: Satu Mare, Satu Mare, Romania

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 10, 2007

very good

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BOBBYTES

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Reviewed: Dec. 6, 2007

i made these tonight for tomorrow's dinner but there may be none left. boiled with garlic, ginger, salt and hot peppers for 40 minutes. tried to make sauce as directed but used packet of chinese mustard instead of dry and vietnamese chili garlic sauce (2 tbsp) because thats all i had on hand. wrappped in foil and cooked 2.5 hrs on 250 then broiled to dry out. yum!

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emily

Cooking Level: Beginning

Home Town: Atlanta, Georgia, USA

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Reviewed: Nov. 30, 2007

I've been making these ribs for 5 years now (just getting around to the review :) Everytime I make these ribs, they disappear faster than I don't know what. I get so many compliments on these ribs; they are absolutely GREAT. I use baby back ribs and they just fall off the bone. Great recipe for many more years to come.

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TAMBOURA

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Reviewed: Nov. 29, 2007

Didn't think it was going to be good because I thought the smell of the sauce was bad but after cooking in my slow cooker half the day, when I ate it it was amazing. It was so good! Thank you.

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fallen angel

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Reviewed: Nov. 22, 2007

M'mm...I took the advice of others and boiled my ribs, marinated & baked them. I would definitely marinate overnight next time. I wished that the BBQ sauce was finger licking messy. :o)

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Yummy!

Cooking Level: Intermediate

Home Town: Fort Walton Beach, Florida, USA

Living In: Elmendorf Afb, Alaska, USA

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Reviewed: Nov. 12, 2007

A great rib recipe with no modifications. Even my son who normally hates ribs rated this as a 4/5 which I thought was quite a feat. Great blend of sweet and spicy. Keep napkins on hand with lemon water finger bowls -- this is very sticky. I will definitely be making this again.

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Suzy Q

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Reviewed: Nov. 3, 2007

UPDATE: I tried the baby backs and I think I liked the St. Louis style better. The baby backs seemed dry. These ribs are so tasty! I did do the bake them for 1 1/2 hours and marinated overnight. The only problem I had was that it took 2 hours to bake them a second time in my oven. I was afraid to grill them because I have had bad times with this in the past and considering that I had to bake them for 2 hours I was glad to let the oven do all the work. They did end up very tender. Maybe I didn't package them small enough or maybe my ribs were too thick. I will try this with baby backs sometime and see how that turns out.

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Amy

Cooking Level: Expert

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Reviewed: Oct. 28, 2007

Okay, I cooked these ribs yesterday and they were good, but they seemed to be missing something. I used chili sauce (the type usually sold right next to cocktail sauce in the store) since I could not find what looked like the correct chile sauce. I wasn't brave enough to use that much hot sauce, but maybe I was wrong.

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spreadeagle

Cooking Level: Intermediate

Home Town: Aiken, South Carolina, USA

Living In: Washington, North Carolina, USA

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Reviewed: Oct. 24, 2007

Great recipe, I boiled these ribs, then to the oven at 250 for 3 hours.. very tender. Also I used spicey chili sauce, and they turned out sweet and spicey!

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Carrie

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Reviewed: Oct. 21, 2007

Oh my goodness, these ribs were AWESOME!!! I followed the recipe exactly, marinating only for 1 hr at room temp. Probably would have been even better had I had the forethought to marinate overnight. My husband keeps raving how awesome these were...and so easy! We'll be making this for friends often.

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WORLDOPP

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Reviewed: Oct. 21, 2007

Absolutely delicious. Should have boiled the ribs longer to soften them up a bit more (I used large, meaty ribs), but the sauce was fabulous.

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Frugalux

Cooking Level: Intermediate

Living In: Royal Oak, Michigan, USA

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Reviewed: Oct. 20, 2007

The boys kept coming back for more. I change things up a little. Instead of baking the ribs to cook, I boiled them for about an hour. I then marinated the ribs in the sauce for an hour while waiting on my guests to arrive. Then placed all (ribs and sauce) in the oven to bake at 350 for 1/2 hour or so. Meat fell off the bone. Everything turned out wonderfully!

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MIAMOU

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Reviewed: Oct. 16, 2007

So i took the advice of many of the other reviewers and changed quite a bit in this recipe. I only used 1/4 cup brown sugar, 1 cup BBQ sauce, 2 teaspoons minced garlic, 3 teaspoons chili powder, and 1/4 cup rum. It turned out EXCELLENT. My husband LOVED it, he thought i bought it pre-seasoned. haha. Now i also cooked it differently because i am not very good on the grill. I cut the ribs into portion sized sections and layed them out on foil. I then took 1/4 cup applesauce and covered them. I double wrapped them in tin foil and put in the oven at 250 F for 2 1/2 hours. Then i took out, marinated for an hour and put back in for 30 minutes (marinateding again 1/2 way through). they turned out VERY tender and delicious!!

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Bria

Cooking Level: Intermediate

Home Town: Stillwater, Minnesota, USA

Living In: Fayetteville, North Carolina, USA

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