Reviewed: Mar. 10, 2009

Great recipe. Normally I need to double the sauce for bbq type meals, but this one I did not. This was so simple and it all turned out great. I did add a little more brown sugar and garlic to punch it up, but overall awesome recipe.

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mamajess

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Reviewed: Mar. 3, 2009

Fantastic recipe. My husband loved it too.

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sheilabrittiany

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Reviewed: Feb. 13, 2009

Love the sauce! Easy to prepare and I agree with the reviews about boiling the beef before baking. Highly recommended!

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Mae

Cooking Level: Intermediate

Home Town: Bornheim, Nordrhein-Westfalen, Germany

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Reviewed: Jan. 18, 2009

I like the method for cooking the ribs. Boiling them first (I did mine for almost 2 hours) made them very tender and the BBQ sauce was tasty. However, I will never be making beef ribs again. No wonder they were so cheap at the grocery store, I think 80% of them was fat! It was so gross to eat around all the fat, that we ended up only eating a couple each.

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JENNY-REDS

Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

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Reviewed: Jan. 6, 2009

Sauce was great and easy to make! So yummy!

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Dianne

Cooking Level: Expert

Home Town: Long Beach, California, USA

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Reviewed: Dec. 2, 2008

Doubled the sauce recipe as recommended by other reviews...Delicious!

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JKMOMOA

Cooking Level: Intermediate

Living In: Waianae, Hawaii, USA

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Reviewed: Nov. 17, 2008

I used this recipe more for the cooking instructions, I had no idea how to make ribs. These were outstanding!! My boyfriend said "OMG-WOW"!! The only thing I changed was I used pork western ribs, my store did not have any beef. I covered with foil for the first 45 mins, then uncovered for the last 15 mins. Thanks for teaching me how to make ribs!!

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IRISHGINA74

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Parma, Ohio, USA

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Reviewed: Oct. 7, 2008

This was just okay, the sauce was good I just find that beef ribs are so fatty.

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wendynik

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Sep. 19, 2008

Came out great! Thank you.

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Ambam

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Reviewed: Aug. 27, 2008

I've never made beef ribs before, but we've stopped eating pork, so I really wanted to give it a try. The recipe was easy, but I have to say that I didn't care for the ribs. Having not had beef ribs before, I'm not sure if it was the recipe or that I just don't love the taste of beef ribs.

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Cristina

Cooking Level: Intermediate

Living In: Meridian, Idaho, USA

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Reviewed: Aug. 24, 2008

Tried these today with pork spareribs.. They were excellent. I also will make more sauce next time put it over mashed potatoes. Had this with breaded yellow beans and baked potatoes. What a meal !!

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MUTTSY

Cooking Level: Intermediate

Home Town: Thunder Bay, Ontario, Canada

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Reviewed: Aug. 2, 2008

This is a great way to make ribs. I used a bottle BBQ sauce but the cooking method is outstanding. The beef was tender and delicious.

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Haneen:)

Cooking Level: Expert

Home Town: Tampa, Florida, USA

Living In: Worcester, Massachusetts, USA

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Reviewed: Jul. 29, 2008

These ribs are awesome! I fixed this for my daughter and her family last night and we all agreed that these ribs were the best any of us had ever eaten anywhere. I have tried many barbecue sauces over the years and this had the most perfect blend of flavors. Not too sweet and not too tangy. I used bone-in short ribs because they have more meat on them than the beef back ribs do. We all agreed that the simmering for a couple hours made for very tender meat and also contributed to the ribs not being greasy. I added a little bit of liquid smoke and some dark rum, but so little of each, it probably didn't make that much difference. I usually don't alter any recipe the first time trying, so I can judge it as is, that's why I added only a smidget of the smoke and rum. I used about 5 Lbs. of ribs and tripled the amount of sauce. Yum! Yum! The search for the best barbecue ribs has ended here! Thanks so much Margery for a great recipe!

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Sonja Allen

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Reviewed: Jul. 6, 2008

This recipe makes the beef ribs so tender and juicy! The meat fell off the bones. I will not worry about buying beef ribs again with this recipe!

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cookerbunny

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Reviewed: Jul. 4, 2008

Excellent recipe for beef ribs. They came out super tender, although I did boil them for about 2 1/2 to 3 hours. I put what ever sauce on it I want and they turn out great. The cooking method is the best!

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cookingfor3

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Kalispell, Montana, USA

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Reviewed: Jul. 1, 2008

The sauce rocks! I took the tip from another reviewer and added a couple tbsp of alcohol (I didn't have rum so I used Irish whiskey which did fine). I used a hand blender to get a smoother sauce. Like others, I made extra sauce.

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SNEJDL

Cooking Level: Intermediate

Living In: Carrollton, Texas, USA

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Reviewed: Jun. 27, 2008

I simmered the ribs for about 2 hours to make them really soft. The sauce is has a great texture and flavor. Since it has been so hot outside and I didn't want to use the oven, I transferred the ribs to a pan on the stove. I poured the sauce ontop and cooked for about 30 minutes longer. They came out great!

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Kim

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Reviewed: Jun. 22, 2008

We LOVE barbeque, and this is the best way to do beef ribs. I do add some seasoning to the water for simmering - 2 cloves minced garlic & about 2 tsp. onion powder. May not be necessary, but habit I guess. I also sometimes use my favorite bottled BBQ sauce when I'm in a hurry. The meat just falls off the bones. Delicious!!

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MANOMES

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Santa Clarita, California, USA

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Reviewed: May 17, 2008

Beef ribs always seem to be a bargain at the store, so I've been suspicious about them. No longer. I read the reviews and doctored up the sauce some. I simmered the ribs for about an hour and a half. I highly recommend doubling the sauce, which I did and it was just the right amount. I went to make this and discovered I was out of ketchup (gasp!), so I used 1/2 cup of spaghetti sauce and a 1/2 cup of BBQ sauce. I also added some sweet Thai chili sauce, used 2 teaspons of worcestershire, and threw in some crushed red pepper. It was kickier and had more heat than traditional BBQ sauce. I cooked these for about 55 minutes, and I probably could have taken them out at 45-50 minutes and they would have been fine. Served with "sweet restaurant slaw" from this site (killer!) and doctored up Bush's baked beans (cooked for same time and at same temp as ribs, so was a breeze). Home cookin' for sure.

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pdizzy

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Reviewed: May 9, 2008

Great recipe!! I did simmer ribs for 2 hours also. I did double the sauce. Try this though, add 2 Tbsp dark rum or spice rum, add 2 tbsp sweet chilli sauce(for lumpia, egg rolls, etc. It is located in the Oriental or Pacific Islander isle in store). Try them two items in sauce. Thanks for recipe.

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