Reviewed: Aug. 22, 2009

I agree-I tried refrigerating for only a few hours and did not have the same success as the first time in which I followed the recipe to the T-I have bottled the rub and use it on everything from chicken to popcorn-such a versatile sauce too, I add a splash or 3 of Frank's Red Hot to kick it up a bit now.

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eddible

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Reviewed: Aug. 17, 2009

These were fantastic. Fall off the bone type of ribs with excellent flavor.

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dgessner

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Reviewed: Aug. 14, 2009

We have made these ribs many times. Loved by all that have tasted them. Only works with the rub and sauce provided in the reciept. When feeling lazy I have tried bought rubs and sauces. Not as good as following the reciept.

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Dave Marilyn

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Reviewed: Aug. 3, 2009

I added 1 t. each of liquid smoke and molasses. Made one full recipe for one rack (appx 2 lb) I kept tasting and thinking it was a lil too much vinegar so I added a bit more ketchup. Still a bit dubious but as has been said, great once on the meat. Mixed and just lightly sprinkled with rub. I deviated a bit in cooking, too lazy the day before to mess with it. Used my stove top smoker and let it go for the full time. Ater the chips burn up it becomes like an oven. Let it cool down then sauced and reheated in oven then under the broiler a bit. Definitely a do again.

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PAMELA D.

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Aug. 2, 2009

I added this recipe to my box 6 weeks ago and have already made them 4 times! Infact, I have some in the oven right now. The ONLY drawback is the time involved. Although, it is not difficult at all, you need to plan ahead. But, boy are they worth the wait!!! This batch was at the request of my husband for his birthday dinner tomorrow. The smell of the sauce cooking on the stove is pure heaven and there is no better sauce! Try them...you will LOVE them.

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MISSMIKE

Cooking Level: Expert

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Reviewed: Jul. 26, 2009

I don't know what I did wrong, but this meat did not fall off the bone like the other reviewers said. I think it would need to be baked a whole lot longer to make that happen. Family thought it was just OK.

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Ann Taylor

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Reviewed: Jul. 18, 2009

These ribs are amazing. My family ate every morsal and asked when we could have them again. I'm planning to invite some friends for a barbeque so that I can treat them to this great recipe.

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socalcook

Cooking Level: Intermediate

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Reviewed: Jul. 15, 2009

Best, juiciest ribs ever. The whole family enjoys them.

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Fran

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Reviewed: Jul. 13, 2009

This was edible, but we really did not like the rub..... too much pepper/chile flavor which through off the bbq taste.

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whens

Cooking Level: Expert

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Reviewed: Jul. 13, 2009

These were great and easy to make. Brought them to a picnic and they were a hit.

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Denise

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Reviewed: Jul. 10, 2009

This recipe was VERY TASTY and definitely not bland.

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Gadget

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Reviewed: Jul. 5, 2009

Great recipe and great cooking technique. I think I got the most out of the technique because I used my own rub and *gasp* bottled barbeque sauce. The sauce was from Montgomery Inn in Cincy, OH, so I knew it would be ok. :) With this recipe, BBQ ribs are easy to make and not as daunting as I thought!

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jwiehe

Cooking Level: Intermediate

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Reviewed: Jul. 4, 2009

I would actually give this a 4.5. Very easy, followed instructions & ingredients to a "t", except I doubled the sauce. I had 3 racks of ribs(about 4 1/2 lbs).The sauce was a little too sweet & vinegary for our taste-we prefer smoky, but they were very good. Thank you!

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Jun. 28, 2009

Delicious! I cut the vinegar in half because it was too strong for me. I didn't have lemon juice so I used lime. I added a few shakes of hot pepper flakes to the sauce, be careful not to add too much because there's chili powder in the rub.

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Joan

Cooking Level: Intermediate

Home Town: Glendale, California, USA

Living In: Manassas, Virginia, USA

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Reviewed: Jun. 25, 2009

I've foil wrapped ribs in the past that were good, but never put them on a rack in a pan and then wrapped them-makes all the difference. I'm VERY picky when it comes to food, but this works! I applied my own rub for the initial cooking and let them cool but not overnight. Applied my own sauce although this one looks excellent then bbq'd as indicated. The strength of this recipe is execution from the start. Perfect heat vs steam yet not braising in juice. Sacrifices a little flavor from smoking in a pit but just as juicy if not more so than smoking. WOW!

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Ken from CA

Cooking Level: Expert

Living In: Camarillo, California, USA

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Reviewed: Jun. 20, 2009

This recipe rocks. Everyone loves the ribs - and using this recipe was the first time I had ever made ribs. I have made them several times without disappointment! I bake them at a lower temp for less time - that's the only change I've made. Highly recommended!

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Thinksno

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Reviewed: Jun. 2, 2009

This is the only rib recipe that I use. My son absolutely loves ribs, now he prefers that I make them instead of going out for them. I'm not a rib fan, but these have made a believer out of me. The meat was falling off the bone, very flavorful. Yum!

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Cuegoddess

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Reviewed: May 18, 2009

By far the best ribs we've ever had. I didn't get to let them sit over night but they did sit for 7 hours. Otherwise I followed the recipe exactly. Vinegar smells so strong I was afraid it might ruin it but I was wrong. Once all cooked the flavor was fabulous!! We used smoked wood chips in the grill and that worked out great too giving the ribs just a small hint of smoke flavor. I can't wait to make these again.

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jsparrow

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Reviewed: Apr. 28, 2009

Can't say this enough. This recipe was Fantastic. I followed it exactly to a T and everyone wanted to know where I came up with it.

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luisha

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Reviewed: Apr. 22, 2009

By far, the best ribs I have tasted. I read the reviews about adding molasses and reducing the vinegar but I decided to try the recipe as is first. I'm glad that I did. These ribs were perfect, juicy, falling off the bone and the sauce and rub are amazing...I could go on and on. I can't wait to make them again! Thanks for a great recipe!

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