Reviewed: Jul. 24, 2011

My first time making baby backs and I have to say this was just SUPERB! I measure by eyeball and I think I overdid the cumin...next time I'll be careful. The sauce..KICKED BUTT! The meat just fell off the bone and was still very very moist! If I had another hand I'd give you THREE THUMBS UP!

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Reviewer:

Buckinfun

Cooking Level: Intermediate

Home Town: Strafford, New Hampshire, USA

Living In: Mount Olive, North Carolina, USA

Reviewed: Jul. 21, 2011

Only my second time making ribs and they are my new GO TO recipe. I will be using the BBQ Sauce for everything that I BBQ now! Sweet and Spicy. DELICIOUS!!! Thanks for sharing!

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Reviewer:

jjbreindel

Reviewed: Jul. 20, 2011

This is the best BBQ rib recipe I have come across in quite awhile, talk about fall off the bone tender, delish!!!!

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Reviewer:

LDILLEY

Cooking Level: Expert

Home Town: Indiantown, Florida, USA

Living In: Trenton, Florida, USA

Reviewed: Jul. 18, 2011

Wow, these ribs are definitely 5 star. Changed a couple of things on the 2nd round of making these to fit the family's preference. Instead of 1 tbsp of white sugar in the rub, I subbed 3/4 tbsp of white sugar and 3/4 tbsp of brown sugar. Added 1 tsp of liquid smoke to the sauce, used dried minced onions vs fresh diced onion and added 1/4 tsp of dried red pepper flakes to balance the sweet sauce. Perfect mixture of sweet and spicy. Took other reviewers advice and doubled the sauce and am so very glad I did! Thanks Gail for a GREAT recipe!

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Reviewer:

Crystal S

Cooking Level: Expert

Home Town: Bakersfield, California, USA

Living In: Roseville, California, USA

Reviewed: Jul. 18, 2011

Excellent ribs! I don't like them quite so spicy, so I half the rub. Sauce is excellent as is, but it is very tangy. Cut the vinegar and add liquid smoke for a mellower flavor, and be sure to double it.

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Reviewer:

Auntie Betsy

Reviewed: Jul. 18, 2011

Wow! I made this with baby backs on my Traeger. I smoked for 2 1/2 hours at 300 and then after the dry rub wait time, I smoked them with the sauce on for 45 min. This is a keeper!

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Reviewer:

redinkteacher

Reviewed: Jul. 18, 2011

So yummy, and easy

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Reviewer:

cokim

Cooking Level: Intermediate

Reviewed: Jul. 17, 2011

This recipe was perfect. The ribs were so tender after roasting. The only thing we did differently was eat them the same day. Instead of leaving the dry rub on overnight, I let the ribs cool a bit on the counter with the dry rub on them (maybe an hour). Then I grilled them while basting with the sauce. Ribs can be so hard to cook. I don't have the option of a smoker since I live in a condo, so I have tried every other method (crock pot, boiled in beer, slow cooked on the grill) and this method is by far the best. My boyfriend gets ribs at most restaurants if they are on the menu, and he decided these were better! Try this recipe and impress your friends and family!!

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5 users found this review helpful

Reviewer:

SPORKIE21

Reviewed: Jul. 16, 2011

I've been making this recipe for 3 years and it's always a hit! I double the recipe using 3 full meaty racks (8-9 lbs) and my large roasting pan. The only tweak I make to the sauce is halving the regular chili sauce and adding a couple tablespoons of hot thai chili sauce (srirachi) The sauce becomes the perfect blend of spicy sweet. Tip: Cook the sauce earlier in the day before guests arrive. It's REALLY strong smelling while it's cooking.

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6 users found this review helpful