Reviewed: May 5, 2013

I used the same ingredients above, except I increased the amounts. I used 1/2 c of BBQ sauce and ketchup, and I used 2 1/2 c of water enough to cover the ribs. I also added about a tbsp. of mesquite seasoning and lime juice... smells amazing! I simmered uncovered for about 45 minutes. Turned out great!

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Reviewer:

mray

Reviewed: Apr. 30, 2013

So good and so easy. Prepared it exactly as written with excellent results. Included the optional onion and it helped keep everything moist and flavorful. I probably simmered a bit longer than 45 minutes while making other menu items, but not too much longer. Will definitely make this one again.

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Reviewer:

GatsbyGirl

Cooking Level: Expert

Reviewed: Apr. 9, 2013

I'm making it as I write and it smells awesome!!! I could not wait and had to try a little piece, it tastes amazing. I know that my husband is going to love it.

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Reviewer:

Mrs. H

Reviewed: Feb. 8, 2013

Very tasty - I used boneless ribs and I had to double the sauce to cover them and cooked on simmer for about 4.5 hours (I think it took so long because it was all meat). The result was fall apart tender! Next time I will make a bigger batch and possibly use slow cooker. Very versatile - can change flavor just by changing the type of steak sauce used. Very easy - first time I have made my own rib sauce and was surprised at how quick it was to do. Will definitely serve guests with this one - thanks for sharing!

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Reviewer:

kimberleigh

Reviewed: Feb. 3, 2013

Fantastic - easy and tasty. I followed the other reviews and doubled the sauce and left to simmer 2 hours. My family was disappointed that that there were no leftovers. Will be saving thise one.

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Reviewer:

damaboo

Reviewed: Oct. 13, 2012

Tried this and it turned out not too badly. Used Kraft Chicken and Rib Sauce/minced garlic , soy and Worcestershire sauce. Also did the onions. Flavour not bad and would do again just for the ease of it. Made sure I cut most of the fat of the ribs. Served with parsleyed Basmati rice, and green beans. Would do again just for the ease of it but recipe certainly needs tweaking

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Reviewer:

bluecoach

Cooking Level: Expert

Living In: Omemee, Ontario, Canada

Reviewed: Sep. 30, 2012

These were yummy

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Reviewer:

SweetNov88

Reviewed: Sep. 5, 2012

The meat was tender, but the sauce did not stick to the ribs and you could barely taste it. Will not be making this again.

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Reviewer:

Beckysuez

Reviewed: Jun. 19, 2012

Maybe the sauce needs to be doubled for the stove but I watched the ribs and made sure to simmer on medium low. It didn't take 45 minutes since I first browned the ribs on bacon grease. I drained the grease and then simmered on the marinade. I diluted the remaining sauce and poured on top the ribs. Made rice with herbs from the site to go with the ribs.

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Reviewer:

LITTLEAMAZON

Reviewed: May 30, 2012

I've made these 3 time now. First time I followed the recipe but had to increase all the ingredients to make enough sauce. Now I leave out the soy and double everything else, except the water which I put much more in to top off the ribs. Recipe calls for the pan being covered but I don't do that anymore. If you leave it uncovered in a pot and let most of the water simmer out, takes about 2 hours, you will have nice thick BBQ sauce. Yum!

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