Reviewed: Jun. 25, 2009

Awesome rub! I used 2 racks of babybacks, put them in a pan covered with foil with about 1/3 of the juice mix at 225 for 2 1/2 hours. then cooled, put them on the grill to heat with the rest of the juice for basting...a crowd pleaser for sure!!

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G-Flo says:

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Reviewed: May 11, 2009

These were OK. I liked the flavor, but it wasn't hot enough for me. I think I would have liked them better on the grill.

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ChaChaKABOOM

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Reviewed: Feb. 18, 2009

A good idea, but the cooking time was too long and the ribs dried oout somewhat. I think my family prefers a moister preparation as opposed to the dry rub.

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Feb. 11, 2009

Excellent, great taste and simple to prepare. I placed everything in the slow cooker on low for 8 hours. The meat fell of the bone and the sauce was yummy.

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betty

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Reviewed: Nov. 13, 2008

I've always enjoyed ribs, but I have NEVER made them before. So, I was a little anxious in trying out this recipe. I followed it to a "T" and I was amazed with the results. The ribs were flavorful and tender and very easy to make. My husband and kids LOVED them and they ate them all up! We did add BBQ sauce as we ate them for a little more flavor, but they were very good plain, too. YUM! We will make these again!

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Chef Jillie

Cooking Level: Intermediate

Home Town: Stacy, Minnesota, USA

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Reviewed: Sep. 15, 2008

Great flavours. I added a wee bit of fresh chili pepper for a kick. I used this recipe as a slow cooker recipe. Boiled my ribs first then marinated them overnight in the sauce. In the morning put them on low for the day in the slow cooker. Fall off the bone goodness. Once the ribs are removed the sauce can be thickened with a little cornstarch and spooned over mashed potatoes or rice...

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mighty moose

Cooking Level: Expert

Living In: Whitehorse, Yukon, Canada

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Reviewed: Aug. 30, 2008

an amazing recipe..the ribs turned out very tender, juicy and full of taste..it reminded me of Tony Romas ribs..my bf loved it too and we savored every bite!

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spicyme

Cooking Level: Expert

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Reviewed: Aug. 21, 2008

Freaking delicious! I don't enjoy ribs at all and I couldn't get enough. So easy to bake, too. Thanks for the great recipe.

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Alysha Jones

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Reviewed: Jul. 30, 2008

This is the first time i've tried a rub mixture on ribs and I hate to say I didn't enjoy it very much. I would have liked a little more sweetness to it!

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ambear

Cooking Level: Expert

Home Town: Milton, Ontario, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Jun. 7, 2008

We did not care for this recipe at all! We did exactly like the recipe called for & never again, sorry. The rub was the spoiler, & the citrus taste would take getting used to. To peppery. We like Jamacian Jerk so thought this would be good. Ribs, to me should be BBQ, with or without sauce. I tried to have an open mind because I thought a change would be nice. My husband thought they were just ok & he liked the food they eat in England when he was there. We aren't picky or finicky eater, but this wasn't worth the effort.

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PPK

Living In: Watertown, South Dakota, USA

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Reviewed: May 28, 2008

Loved this rub! I actually put it on a 2 lb pork roast and the cooking time was right on. I had a little rub leftover and wanted to sprinkle it on everything - especially good on my potato salad. YUM!

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Tracy

Cooking Level: Expert

Living In: Eureka, Illinois, USA

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Reviewed: Feb. 1, 2008

Very tastey. They were not as spicy as I thought they would be. I will make these again.

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Stephapooh

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Kansas City, Kansas, USA

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Reviewed: Sep. 14, 2007

These ribs were super easy, really tender and delicious. I like spicier food, so next time I would add some fesh chilies to the recipe.

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yoyo76

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Aug. 17, 2007

Awesome, awesome, awesome!! I served these at a BBQ (finished them on the grill) and everyone raved. The flavor is truly incredible! I did omit the pepper and used Jamaican Jerk seasoning instead since I don't like things super-spicy and I was feeding a crowd. SUPER dish!! I'm going to try the same rub and marinade on a pork loin - bet that'll be great too!

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Michelle

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Englewood, Colorado, USA

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Reviewed: Jun. 1, 2007

i always looking for something new with this recipe i found so many flavor together that is inrecitable to not eat the all ribs by you self, so sit down tie when you make this recipe and try on you next activity

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joserios

Cooking Level: Intermediate

Living In: Hartford, Connecticut, USA

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Reviewed: Feb. 19, 2007

I've made this twice now, and we can't get enough! I added a little Jamaican jerk spice to the rub, and cut back a little on the pepper the 2nd time I made it. Rave reviews from family and dinner guests.

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westernsaver

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Jan. 1, 2007

Very tasty. I doubled the rub recipe and sprinkled some on top after uncovering to create a crispy crust. I also added a tablespoon of garlic powder, chili powder, and a teaspoon of thyme for even more flavour. Thanks for sharing!

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aryan

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Reviewed: Sep. 5, 2006

I am sorry to say that, even though I thoroughly enjoyed this change of pace, the rest of my family did not. Out of the five of us, only three liked it. My mother thought it was too peppery, and my brother did not like it at all (but then, he's kind of picky). Anyway, as much as I loved the departure from BBQ-slathered, messy, all taste the same ribs, the others did not. I hate to mess up your rating!

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risingrockstar

Cooking Level: Intermediate

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Reviewed: Aug. 24, 2006

A big hit at our latest party. We finished them up on the grill instead of uncovered in the oven. Yummy! We made a ton and only had a few leftovers, and they were good the next few days as well.

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