Reviewed: Sep. 3, 2009

I tried this recipe exactly the way it was given and it was wonderful! My husband said it was the same as going to a nice BBQ restaurant and ordering theirs. I boiled them the night before and just refrig them, then the next night I took the out and made the sauce and it was a quick week night meal. Very very good recipe. I did use mild brer rabbit molasses, not the original, if that even made any difference.

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Suzanne

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Reviewed: Feb. 21, 2009

This was awesome. So easy I didn't even defrost my ribs. I did use my own BBQ sauce, but this time i'm going to try their recipe.

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TRISH_BB

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Reviewed: Jan. 5, 2009

This recipe is easy to make. I was a "Camp Cook" and made them for hungry men who all loved them.

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Beachy

Cooking Level: Intermediate

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Reviewed: Jun. 23, 2008

I gave this 5 stars because I'm a beginning cook. 1) Used a crock pot. I simmered 6 beef short ribs on high for 1 hour then reduced to low for another 4, another 2 or 3 would've done but I was running errands that day. I removed the ribs with tongs and poured all the sauce on top and broiled for 15 mins. They were very tender and very tasty! 2) I like alot of sauce. The recipe for this sauce seemed sufficient for 6 small short ribs. I think if I would've cooked 4 lbs of short ribs, I would need to at least double the recipe. That doesn't take away from the tastiness. I loved that I made my own sauce and I could even taste a small zing of lemon. Pretty cool!

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No More Bachelor Chow

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Reviewed: Jun. 1, 2008

My ribs are still tough, cooked according to directions. sauce is great though, used it on some sirlon instead!

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ADRIENNE27

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

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Reviewed: Apr. 12, 2008

Tried this with apprehension because I'd never made ribs before and was really concerned about disappointing the family who's used to my mom's ribs... Well, after a VERY successful rib dinner, I'm being asked to make these again. Thank you!!!

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PRETTYBE

Cooking Level: Expert

Living In: Los Angeles, California, USA

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Reviewed: Feb. 25, 2008

This recipe was great. . .easy and tasty. However, I found the amount of lemon to be too much so I would have the lemon juice or maybe use 2 tablespoons of cider vinegar instead. But thank you for the way to produce "fall apart" ribs with little work.

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lummikat

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Reviewed: Feb. 9, 2008

Wow! Dad loved these, and they were fool-proof, perfectly cooked and easy too! We just used bottled sauce though.

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J.Brown

Home Town: Seattle, Washington, USA

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Reviewed: Feb. 2, 2008

I used stone ground mustard in place of powdered mustard. And, I boiled the short ribs for 4 hours in a slow cooker instead of the dutch oven... they turned out great! Very tender and lots of flavor.

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fototails

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Reviewed: Aug. 1, 2007

the best ribs i ever had

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ROSE90

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

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Reviewed: Apr. 19, 2007

I just loved the sauce for this recipe. It was so nice to eat the ribs without quite such a greasy feeling to them. Thank you for sharing this recipe!

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Nicole Parker

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Reviewed: Apr. 9, 2007

Easy but delicious! We loved it.

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Deb

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Reviewed: Mar. 19, 2007

Melt in your mouth fabulous when I followed a previous reviewers suggestions: add beef bouilion and 2 tsp vinegar to boiling water and use your own sauce. When you do that and follow the instructions in this recipe you end up with ribs that disappear faster than a snowflake on a Georgia sidewalk!

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MEEMEEBULUGA

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Oct. 23, 2006

Wow-yum! Great to find a recipe that cuts some of the fat and calories out of cooking with short ribs. I was afraid the consistency of ribs would be funky from boiling, but after broiling with sauce they came out fork tender. The sauce was great- good and sticky on the meat. I used boneless short ribs. My husband loved them, too. Will make again, and I am picky!

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Korny

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Reviewed: Oct. 15, 2006

I used just the cooking method with this recipe but used my own bbq sauce. I added some beef bouillon cubes and 2 tablespoons of vinegar to the water. After simmering for 2 hours, I drained and removed as much fat from the beef as I could. I then smothered the meat with my bbq sauce and broiled it. Also added hot sauce just before serving. They turned out very tender and my family LOVED them.

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SARAH

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: Jul. 10, 2005

It was okay, nothing special

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WENDYLU

Cooking Level: Expert

Living In: Tarpon Springs, Florida, USA

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Reviewed: Oct. 13, 2004

The barbeque sauce was ok, but the meat turned out horribly. I was so excited about this one too, because my husband loves short ribs.

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jh13

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Reviewed: Sep. 26, 2004

This was the most god awful recipe I have ever made. First, the bones all fell out after simmering for 2 hours resulting in little blobs of beef in a pot. I decided to go ahead with the recipe and baste and broil the meat. The meat was tender but the "barbeque" sauce was disgusting and unappetizing. I would never, ever make this again nor would I suggest it to anyone ele. Makes me mad that I had to throw away 4lbs of meat.

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Jennifer

Cooking Level: Intermediate

Home Town: Spring, Texas, USA

Living In: Cypress, Texas, USA

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Reviewed: Sep. 22, 2004

I added vinegar, extra mustard powder, worch.sauce, Carolina Treat barbeque sauce & red pepper flakes to the sauce because I found it entirely too sweet and without kick. Next time I would cut the molasses a lot. I also like pork barbeque a lot better than beef.

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ANNABYRNS1

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Reviewed: Jul. 8, 2004

My husband liked this so much he even ate the leftovers the next day! (not that there were very many!)

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TIMMEL1

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