Reviewed: Jun. 11, 2008

This recipe is now my go-to for ribs! I just put the rub on the raw meat and refrigerate it overnight. The following day I bake them per the recipe (but wrapped in a foil packet) and may or may not actually grill them. When I'm not going to grill them, I just put the ribs in a foil packet with the unsimmered sauce and bake as usual. They come out amazingly tender, and the sugar in the sauce actually chars a little to make it almost taste like it was on the BBQ! The rub is what makes the ribs. And it even tastes great on chicken!

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Jill

Cooking Level: Expert

Home Town: Salinas, California, USA

Living In: Los Gatos, California, USA

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Reviewed: Jun. 7, 2008

Looked a bit scary out of the oven, but after the grill - ooooooh mama. Goood stuff.

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BP3

Cooking Level: Expert

Home Town: Waterville, New York, USA

Living In: Adelanto, California, USA

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Reviewed: Jun. 3, 2008

This is the first rib recipe I've made and it was AWESOME! Thank you so much for this.

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bmcdearis

Home Town: Atlanta, Georgia, USA

Living In: Cumming, Georgia, USA

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Reviewed: May 26, 2008

10 stars. These are amazing, incredible, delicious and messy to eat. The perfect ribs--use baby back or St. Louis style ribs. Thanks for sharing this recipe

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aunt o'fun

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Reviewed: May 26, 2008

A lot of work! Very tasty and be prepared to spare 2-3 hrs. night before for prep. Everyone absolutely loved the ribs.

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GourmetAmateur

Cooking Level: Intermediate

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Reviewed: May 14, 2008

This is an excellent recipe which got rave reviews from my husband and kids. It is very flavorful. I took the advice of another reviewer and only used the rub on the meat side of the ribs and not the bone side. I used all of the sauce for basting rather than save some for dipping. Tender & delicious! I think I will try boneless ribs next time for a comparison. My only regret is that I didn't have more ribs for leftovers!

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Jana Fitz

Cooking Level: Intermediate

Home Town: Fredericton, New Brunswick, Canada

Living In: Houlton, Maine, USA

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Reviewed: Mar. 20, 2008

Fantastic Recipe! I did use boneless beef ribs, rather than baby back ribs. My family absolutely loved the ribs....they said they were finger lick'n good! I will definitely make again. Thanks for sharing!

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love2cook

Cooking Level: Expert

Living In: Neosho, Missouri, USA

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Reviewed: Mar. 7, 2008

I am only rating the BBQ sauce because I used a different rub. I loved this sauce. I made the sauce as written above and cooked my ribs in the sauce, half way through the cooking time. I did double this amount of sauce because we like alot of sauce. I could eat this on anything. I was very happy that it turns out to be a thick, stick the meat sauce. I cant wait to eat this again. Thanks for the recipe.

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3forjana

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Reviewed: Jan. 4, 2008

Everyone loved these, including the kids. I did not change a thing. Thanks for this delicious ribs recipe.

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Melissa

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Reviewed: Nov. 18, 2007

We've made this a couple of times, first time using homemade sauce in the recipe and the 2nd time with bottled sauce and itg was DELICIOUS both times. Rave reviews from everyone! Very moist and flavorful ribs. Planning on making them for Thanksgiving this year with the turkey. They're that good!

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love2cook

Cooking Level: Intermediate

Home Town: Fairbury, Illinois, USA

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Reviewed: Sep. 14, 2007

awesome!

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Sam_Vanilla

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Reviewed: Aug. 13, 2007

Not bad but the sauce was too tangy. I would recommend using less vinegar.

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Aug. 12, 2007

I didn't hate this recipe but didn't love it either. I didn't have time to cook ribs in oven ahead of time so I just used the rub and let them sit overnight in the fridge. The next night I went to cook them on the BBQ and realized that I was out of propane! I ended up cooking them in the oven (I hate using the oven in the summer) on 350 for about 1 1/2 hours. The family didn't care for the sauce, way to much vinegar. I ended up using a bottle brand of BBQ sauce and basted the ribs in the oven for the last 20 minutes or so. The ribs were "falling off the bone" tender and tastey but sorry to say not the best ribs I've had.

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POOKY1969

Cooking Level: Intermediate

Home Town: Minot, North Dakota, USA

Living In: Peekskill, New York, USA

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Reviewed: Aug. 10, 2007

OK, so I cook ribs a lot. My family enjoys them and I have used many different recipes. Here are my thoughts on the ribs. First, I put mine in the oven first thing this morning. Took them out put the rub on and refrigerated them all day. I think this is the same as doing them over night and personally I didn't want to cook 2 meals in one day. They were fine that way. I thought the sauce had way to much vinegar in it (and I'm a HUGE fan of vinegar) I also thought it a little on the sweet side (also love the sugar) I just couldn't figure out what all the hype was on these. I'll stick to my old family recipe. It just might be a matter of personal taste, but I just didn't think they were all that. I'm not sure I would make these again, but I think that with recipes it is a personal choice to flavor. Thanks for sharing.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Aug. 7, 2007

This is the best rib recipe. I don't use the sauce given with this recipe. I use another from this site. But this rub is incredible. Will always make ribs this way!

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ryliesmommy

Cooking Level: Intermediate

Living In: Detroit, Michigan, USA

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Reviewed: Jul. 16, 2007

This is a 5 Plus. My guy said they were the best ribs I've ever cooked - and I cook ribs alot! Most reviewers made no changes and if they did they were insignificant. The only change I made was in the cooking time. I did 300 degrees for 1 hour and 250 for another hour. More than that and my ribs would have been dry - but that is an individual call depending on the size of the baby backs. Thank you so much submitter.

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Jul. 9, 2007

Best ribs I ever had! Hubby also gave them a 10! I followed another's suggestion and did the oven at 250 degrees for 2 hours only - was enough. (used jarred garlic to rub on them). Also, for the sauce I used Heinz Kicker Ketchup (hotter) instead of regular. Added to the Chili Sauce, these were VERY HOT, but still had a sweet flavour. We love em that way. Thanks for sharing this recipe - it was definitely worth the work!

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Jodi

Cooking Level: Intermediate

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Reviewed: Jul. 7, 2007

Are you kidding me? I have to admit that I'm not usually a fan of pork. In fact, my husband had to talk me into trying just one bite. But once I did, I just couldn't stop! I doubled the sauce recipe and used it all to baste the ribs, as suggested, and it turned out perfect. I'm already looking forward to showing off this crowd-pleasing recipe at our next party.

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Emily M

Cooking Level: Expert

Home Town: Orem, Utah, USA

Living In: Ammon, Idaho, USA

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Reviewed: Jul. 5, 2007

These were the best ribs I have evere made! The rub was a bit spicy so next time I will cut the chili powder and pepper in half! These were a hit in my house!

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Laura

Cooking Level: Expert

Living In: Windsor, California, USA

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Reviewed: Jul. 4, 2007

Happy 4th!!! I have never made baby back ribs before, have always relied on others to do it. We just finished our barbecue and I had to rate this recipe as outstanding! I followed it to a T, except I only let them sit with the rub for 4 hours after baking them this morning. SO tender, and hubby who always like to slather everything with extra barbecue sauce was happy with the ribs as is. My kids loved them too. Served with Southern Potato Salad from this site...and a fresh fruit salad. Thank you for taking the fear of baby backs away! Off to see the fireworks!

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