Reviewed: Jul. 4, 2007

This recipe was a hit at a BBQ I hosted last week! We all loved it. The only change I did was to sweeten the BBQ sauce a little bit with more brown sugar. The rub was so fantastic that I use it all the time now on everything I BBQ! Lots of ingredients but I think it's worth all the effort!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

scrapinitblue

Cooking Level: Expert

Home Town: Hardisty, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 2, 2007

Excellent recipe!! The ribs were FULL OF FLAVOR. It's time consuming but it's relatively easy. I reduced the black pepper and chilli powder to half so it would not be too spicy for my kids--they still think it was too spicy but it's fine for me and my husband. I didn't boil the sauce for a whole hour because after 30 minutes, you can see that the liquid has reduced and I was afraid that I wouldn't have enough sauce. It thickened to a deep cranberry color and it clinged to the ribs very well. I didn't give it 5 stars because, and this could be a personal preference, I think it should be just a "tad" sweeter. For people who don't like their meat real sweet, this would be perfect. I would definitely do this recipe again but I would increase the brown sugar--just a little bit. I would also reduce the pepper and chilli powder even more. My kids still prefer the maple syrup ribs (also very good, sweeter but not spicy) on this site and now I don't know if I should do the maple syrup ribs for the kids or just please me and my husband with this recipe! Definitely try it--it's a keeper!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MARGALITA4

Home Town: Voorhees, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 24, 2007

Worth the work. I did reduce the vingear because of others suggestion & also salt & pepper because we don't use much in cooking. I will make a change next time though because we used spareribs & the thinner ends got a little dry. I'll bake around 225 degrees for 2 hours. If we use country ribs I'd bake at 225 also, but maybe 2 1/2 hours then or 3. My husband & I think we'd also like to put them on the smoker instead of the grill just for the "smoke" flavor. I like the sweet sauce, but also the smokey kind also. I don't know why a couple of the reviews had a problem with the ribs being tough because mine weren't.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

PPK

Living In: Watertown, South Dakota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 22, 2007

I made these ribs exactly as directed for Father's Day. I was very disappointed that they were not at all tender and, in fact, were difficult to eat. I will not use this recipe again.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

KJones

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 18, 2007

These were tasty, and the sauce was great, but I don't know what I did wrong- they were not as tender as I would have liked. I'll definitely attempt again. I've used slow-cooker rib recipes that fall off the bone, so this was a little disappointing.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

mightyo

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 18, 2007

OK, I didn't care for the sauce, as is. Maybe it was just me? I thought the vinegar flavor was to strong so I ended up adding some molasses, celery salt, black pepper, salt, and a little more ketchup to come to a flavor I liked. I would like to remind everyone that when you taste the sauce don't forget it will be getting basted over the other spices rubbed on the meat so don't be tempted to add a lot of heat to the sauce, unless you like it this way :) With my changes to the sauce and the recipes cooking times and rub my husband thought theses were the best ribs he had ever tasted! They went FAST!! It was my first time making ribs and I was darn proud of them.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

BRIMAT143

Cooking Level: Expert

Home Town: Mishawaka, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 17, 2007

I made these ribs for Father's Day. Even though the recipe had several steps it was still pretty easy. The ribs came out tender and juicy. The sauce was a bit tangy so I did half the ribs with sauce and half with just the rub. My dad preferred the ribs with the rub alone. He also suggested wrapping the ribs completely in foil to grill. I will definitely try this one again. Thanks for the great recipe.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

austinmomma

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Austin, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 17, 2007

Love this dish. My very picky son loved it also only suggestion was to trim more of the fat before cooking. I did add 1 TBS of Jack Daniels whiskey to the sauce. I will be making this time and time again. The neighbors loved it also.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Michael S.

Cooking Level: Intermediate

Living In: Kingsport, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 14, 2007

Unbelievable. Double the sauce. They will fall off the bone and your guests will ne wowed. Sounds complicated but is really simple. Added pinch of cayenne to dry rub. Added 1/2 tsp. molasses to sauce b/c I used light brown sugar. EDIT: Made several times. These are foolproof, but FOLLOW recipe. Husband, family says best ribs ever.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Sweet Apron

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 12, 2007

These were better than any you could get in a restaurant! Definitely double the sauce recipe. I didn't have chili sauce and I did add 2 Tbsp more of the brown sugar, and 2 Tbsp molasses because we like a sweeter sauce. The rub alone made the ribs taste fantastic, but the sauce is what makes them perfect. They're worth the extra prep time it takes before grilling. My family is still talking about them 3 days later, and we're planning on making them again this weekend.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

CATHYADKINS

Cooking Level: Expert

Living In: Everly, Iowa, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 11, 2007

I don't eat ribs but I asked my family to rate it - I said on a scale from 1 to 5; they said 10!!!! Comments were the tenderness of the meat and the flavor of the sauce. Will make again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

IRONIC66

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 29, 2007

These were the BEST Ribs I ever had. My husband was very skeptical about this recipe...well, he isn't anymore! We tossed a coin to see who would get the last bone. Worth the extra work and absolutely finger-lickin' GOOD!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

luvtocook

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 27, 2007

Excellent. I used beef ribs and they were great.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Anastasia

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 12, 2007

Pure Gold.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ERNESTO1

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 9, 2007

I was worried the ribs would dry out while I baked them initially, so I put about half a cup of cider vineager and 1.5 cups of water in the bottom of the baking dish to keep them moist. I only let them marinate for 6 hours in the rub, but they were yummy!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

AUTUMN609

Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA

Living In: Cottage Grove, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 4, 2006

Best Barbequed Ribs I have ever had and so easy to make! Very tender and a new summer favorite!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Opal

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 20, 2006

Believe the hype-- these were fantastic! I don't have a grill so for the grill part, I just put them in the oven at 350 degrees, basting frequently. As recommended, I made double the sauce and didn't leave it over for dipping--- I just slathered the whole amount on there throughout basting! The first time, I didn't listen to others advice and only made the standard amount of sauce. Big mistake! Make double!The sauce was finger-licking good (I mean literally) and I was so pleased that I made my own sauce. No more store-bought-- this one's a keeper! As other people mentioned, I also added a bit of chili pepper flakes for some heat, and it was the perfect balance. Thanks for the recipe for these tender, delicious ribs!

Was this review helpful? [ YES ]
43 users found this review helpful

Reviewer:

MANDISSAL

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 18, 2006

I make these regularly because they are an absolute hit! Everyone is always so impressed that I made my own sauce!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Exarmymedic

Cooking Level: Expert

Home Town: Eagar, Arizona, USA

Living In: Mountain View, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 2, 2006

I have made these ribs for the past 2 years. I can't count the times I have been asked for the recipe. I always make way more that should be necessary because people eat so much.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Bellmorg

Cooking Level: Expert

Home Town: New Glasgow, Nova Scotia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 6, 2006

I have to admit I cheated a bit on this recipe. I am rating this based on the initial cook and the rub overnight marinade. I used bottled bbq sauce for the grilling. Even though there was quite a bit of chili pepper in these, my six year old (who's insanely picky) gobbled his up. My husband, who notoriously HATES anything with bbq sauce on it, said it was wonderful, and I should definitely make them again. I think the hardest part was sitting in the house all morning, smelling the garlic roasting on the ribs in the oven and knowing I couldn't eat them until the next day! Great recipe if you plan in advance. Thanks!

Was this review helpful? [ YES ]
3 users found this review helpful