Reviewed: May 9, 2012

We had some ribs that, quite honestly, had been too long in the freezer. Usually we cook ribs on the grill and add sauce at the very end of the cooking cycle. But I knew that this would not work for these. Used this recipe and they weren't bad at all. A note to others: the simmering water should just be short of a boil. Otherwise, expect to at least double the time for tenderizing. Thanks, Margery, for saving the beef!

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Reviewer:

mrscrazyed

Cooking Level: Expert

Living In: Pearce, Arizona, USA

Reviewed: May 7, 2012

Delicious! I always shied away from making beef ribs because the meat is so hard to get to that tender point. Not this, the meat almost fell off the bone. Will do this again! A++++++++++

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Reviewer:

kbresler

Cooking Level: Expert

Home Town: Hollywood, California, USA

Living In: Ventura, California, USA

Reviewed: Feb. 20, 2012

This is a great recipe.

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Reviewer:

cookNcritique

Reviewed: Feb. 7, 2012

best sauce for beef we have had--thanks!!

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Reviewer:

tkdgal

Reviewed: Jan. 13, 2012

4 stars as written, 5 stars with my changes... I HATE it when people change recipes but I am rating BOTH versions. I added Lowry's seasoning salt, black pepper, onion powder and garlic powder to the water for boiling for at least one hour. Doubled the sauce. Added "roasted garlic" and some onion powder to sauce and a splash of balsamic vinegar as well as white wine vinegar (instead of apple cider vinegar). The ribs are very "beefy" tasting. I was amazed! Making them again tonight and will put them on the rotation for sure!!!

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Reviewer:

echomoon

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Cooking Level: Expert

Home Town: Cando, North Dakota, USA

Living In: Alameda, California, USA

Reviewed: Jan. 6, 2012

I followed the recipe and the reviews. I cooked my ribs in the slow cooker for 6 hours then put them in the oven for an hour. I did make more sauce then the recipe called for, but I like messy ribs. They are so tender and amazing. I will make these again! They were a huge hit with my boyfriend!

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Reviewer:

MandieMak

Reviewed: Oct. 27, 2011

I just tried it tonight! Omg! It's amazing but I only made one lbs instead two so I cut the recipes in 1/2 and only boiled for 30 min idont want it to be chewy since its beefs. Also I didn't know what kind of vinegar!? So just use bisamic vinegar I don't know but its good. Thx for the recipe.

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Reviewer:

yayitjen

Reviewed: Oct. 3, 2011

Oh yum. Made exactly as directed (although noting I've a sneaky suspicion our butcher mislabled our ribs - they looked much more like shortribs). Prepared sauce and boiled ribs early in morning, smothered ribs with saue and let marinade all day. Prior to baking, I did add a little beef broth into bottom of pan and also threw in some Chipolte BBQ sauce I had to use up - baked for 55 minutes, basting 2x, broiled last 5" for crispy exterior. Served with wild rice pilaf and feas. We devoured.

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Reviewer:

Litegal1

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Reviewed: Sep. 10, 2011

I used the cooking directions more than anything for these ribs and they were a HUGE hit in this household of picky eaters. Because I didn't have a lot of the ingredients, I just used bottled honey garlic sauce (not BBQ type). Mmmmm, mmmmm, good!

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