Gail must be getting a big head by now but I'll add to it. By leaps and bounds this is the best rib recipe in the world. I know I've not tried them all, but I'd be hard pressed to think there is one better. I have friends who a year or two still beg for them. My change is a make twice the sauce and use it all to slather on there. Makes for wet, dirty get sauce all over your shirt, mouth, and hands ribs but that's a great thing. Cooked mine in the oven. The 2nd day did 240 degrees basting each 10 minutes for 30 - 40 minutes, then 350 uncovered for maybe 15. Last variation is used sweet chili sauce from the asian market. Made it more tangy. Great job Gail!!!
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Gail must be getting a big head by now but I'll add to it. By leaps and bounds this is the...