The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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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Photo by MandaSteelers1Fan

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Bethesda, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 5, 2009
This sauce is a wonderful base. But any recipe I make I always change things a bit. I did double the sauce and added ½ cup molasses,1 T spicy brown mustard, 1 tsp celery seed, ½ tsp red pepper flakes and ¼ cup dry red wine. It was wonderful.
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Cooking Level: Intermediate

Home Town: Flint, Michigan, USA
Living In: Jacksonville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 25, 2009
I have a phobia of eating meat "on the bone" but I don't have a problem cooking with it. I made these for my husband. He finally got me to have a taste and the flavor was fantastic! He said they were the best ribs he has ever had. When making the sauce part of the recipe, at first all I could smell when it started cooking was worcestershire sauce and though it was going to be too prominent. As the cooking time went on that smell decreased but the vinegar smell was almost overwhelming. I decided to leave it alone and finish cooking the full hour. I'm so glad I did! The flavors melded perfectly into a wonderful sauce! We thank you for a great recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 3, 2009
This recipe is a keeper. It is a great recipe to use if you are having people over.. because there is no last minute worries about the ribs being "done" or good! We have made them 6 or 7 times and they've been great each time. Slam dunk! We don't use the sauce in the recipe... I just add a bit of water to our bottled sauce and "mop" it on the ribs as they are on the grill. (I haven't tried the one on the recipe.) I also use 1/2 the amount of cumin... but I'm not a big cumin fan, so consider that! Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 24, 2009
This is always a crowd pleaser. I followed the suggestions of others to double the sauce recipe, added 1t of liquid smoke and 1/4 c molasses. Finger lickin' good. Thanks for a terrific recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 15, 2009
So delicious! The best ribs I have ever had. My husband is not a big rib fan but he loved these and said these were the best he has ever had.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 9, 2009
WOW! This BBQ sauce it deeelishus! No changes to the recipe and they turned out perfect! Thanks!
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Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 4, 2009
My husband dislikes ribs but we had some in the freezer so I had to make them. They were so good and he asked if we could have them again sometime. A true sign of a great recipe!
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Cooking Level: Intermediate

Living In: Minnetonka, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 13, 2008
These were so good it was unreal, the best ribs/ sauce I have ever had. I made double the sauce as recommended.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 3, 2008
These are the best ribs I have ever had. Since my husband started making them we have stopped going out for ribs.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 31, 2008
Tried this yesterday and they were delicious - my son couldn't get enough. I didn't have time to let them refrigerate after rubbing overnight - but even with only 6 hours, the flavour was lovely. (Next time, I'll know to start these a day ahead). Also, we made them with 'normal' back ribs (not baby back). One thing to note: to remove the membrane from the back of the ribs before you start
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Cooking Level: Expert

Home Town: Montreal, Quebec, Canada
Living In: Oakville, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 26, 2008
This is the best rib recipe ever!!! My husband raves about them, and doesn't want them any other way. When we serve them when we have guests over, they just love the flavor!! I will make them like this all the time, and wouldn't change a thing... the ribs are just EXCELLENT!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 30, 2008
These were really good, I cut the vinegar by a fourth, and doubled the sauce, made it a day ahead. I will make again. Thanks for the recipe
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 29, 2008
This is a fantastic recipe. We've made it twice and neither time were we able to refrigerate overnight with the rub so we just let it sit on there a few hours. We also ended up with quite a bit of leftover sauce even though we put it out for extra on the side. No worries though cuz it was so good we used it for pulled pork sandwiches a few days later.
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Home Town: North Pole, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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Reviewed: Jul. 27, 2008
These ribs were great. I left the slab wrapped in foil and put it in the top basket of the grill. It warmed through without drying out while the rest of the meal was cooking. I brought it down over direct heat to baste and finish.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 2, 2008
The best part about this recipe is the preparation (baking). That is a great tip. The rub and bbq sauce are killer too! (didn't use all the rub, more than enough plus some)
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Photo by Lainey Dru

Cooking Level: Beginning

Home Town: Albion, Indiana, USA
Living In: Muncie, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 1, 2008
We made these for a cookout and they were TOTALLY gone within minutes! Everyone ate them up! Great recipe. :)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 17, 2008
Used most of the sauce on the ribs though think I should have left some for the dipping part. Next time I may double the sauce. I felt it was missing something to the flavor but not sure what it was. Served with tater tots and steamed broccoli with bacon bits.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 17, 2008
We really enjoyed these ribs. The cooking method takes awhile, but it creates a very moist and tender rib. I would reduce the amount of chile powder next time as the flavor was a little strong. The sauce was delicious. I added 2 T. molasses to give it a little more sweetness.
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Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA
Living In: New Bloomfield, Missouri, USA

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