Reviewed: Apr. 24, 2012

Finger licking delicious. I took the advise of wrapping them in foil then baking for 2-2 1/2 hours instead of boiling. Followed the rest of the recipe with the addition of 2 tablespoons of siracha sauce for extra heat. This is one of those recipes that once you've tasted it, you want to have them as often as your waistline permits.

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Reviewer:

Idalhi

Cooking Level: Expert

Home Town: Chihuahua, Chihuahua, Mexico

Reviewed: Mar. 7, 2012

this was my second try with ribs (first time not worth mentioning) these were great....

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Reviewer:

lynda

Reviewed: Jan. 16, 2012

The last ribs I made many, many years ago were tough. We always had them out. Decided I'd try them again. Thawed 4 lbs of ribs overnight. Made a brine of salt & brown sugar. Brined ribs in cold water for 5 hrs. Boiled 1 hr. Sauced and refriderated for 2 hrs. Grilled about 30 mins. Delish-the only thing I'd change would be use my husbands recipe for BBQ sauce. His is better. You might want to add a dash or two of Tabasco sauce for a little kick. Overall a good recipe.

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Reviewer:

Skunkee

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Mcdonough, Georgia, USA

Reviewed: Oct. 12, 2011

So, So good! This was the first time I had ever make ribs. I was unsure to cook the ribs by the boil method as listed or by baking like someone else had suggested. Hands down BAKE THEM! I split the ribs and cooked them both ways to compare. The baked ribs tasted great and looked amazing as they cook in their own juices as they were wrapped in foil compared to the lack of flavor and colorless ribs that were boiled as their juices and color cook out into the water which is left to pour down the drain. My boyfriend liked the sauce so much he even drizzled a bit over his salad. I baked the ribs and made the sauce one night and grilled the ribs the next, it worked out just fabulously!

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Reviewer:

osu1kelli

Cooking Level: Beginning

Reviewed: Aug. 26, 2011

These ribs were very tender. Fall off the bone, but...if you're looking for a more smoky flavour, this isn't it. They are tasty, but sweet. I think next time I'll try adding liquid smoke to it.

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Reviewer:

pokerpare

Reviewed: Aug. 22, 2011

I had never made ribs before so this was my first attempt. What a simple recipe to follow! The meat was so tender and just falling off the bone. The kids asked for more, and more, and more! Next time I might make a few changes to the sauce but now that I have the confidence of knowing I can cook ribs it will be easy!

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Reviewer:

amieh

Reviewed: Jun. 10, 2011

The meat was falling off the bone tender. The only thing different, I added two Tablespoons of brown sugar to the sauce, because I thought it was a little tangy. We definitely enjoyed our ribs! Thanks for sharing, Robbie Rice!

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Reviewer:

Janet Shum

Cooking Level: Expert

Home Town: Corbett, Oregon, USA

Living In: Salem, Oregon, USA

Reviewed: Jun. 3, 2011

Perfectly tender and just the right amount of BBQ taste. Loved it.

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Reviewer:

setsy88

Reviewed: Oct. 10, 2010

Wow! What a terrific (and easy) recipe. I did make some minor modifications though. I added a couple of tablespoons of Seracha chile to the sauce, added 1/4 cup of brown sugar and substituted red wine vinegar. I also did simmer for 2 hours and then I let the ribs sit in the broth for another 2 hours finally drenching the ribs in the sauce. My guests and I were blown away. The meat not only falls off the bones, but the taste is really, really good! Will definitely make again!

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