Reviewed: Jun. 27, 2009

Loved this recipe, very tender ribs with great taste!! I did add the water and garlic to the ribs when baking also I doubled the brown sugar, used apple juice instead of the cidar vinegar but I like sweet sauce on pork also skipped the hot sauce. Will fix this again!!

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jennyw

Cooking Level: Expert

Home Town: Vina, Alabama, USA

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Reviewed: Jun. 24, 2009

Fantastic flavor and very easy!

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mglew

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Reviewed: Jun. 10, 2009

My hubby came home w/boneless pork ribs last week. After consulting with the Exchange, I decided to give this recipe a try. We weren't disappointed. Make exactly as directed and they came out tender and juicy. The sauce is excellent. Thank you for sharing!

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banshezmom

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

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Reviewed: Feb. 11, 2009

These turned out great. Country ribs can be a bit fatty and my bf is VERY picking about fat on meat so I trimmed them up a bit before hand. Makes them easier for eating. I will make these again. Very tasty. MMMMM!

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Baby Pop

Cooking Level: Intermediate

Home Town: Santa Clarita, California, USA

Living In: Simi Valley, California, USA

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Reviewed: Feb. 9, 2009

I added the garlic to the outside of the ribs and put a 1/2 cup of water in the pan before cooking as well. The garlic was a nice addition, the water didn't have to be added though. I did the sauce as called for in the recipe and did not like the flavor, it was to much like a spicy ketchup. I added about 3/4 cup extra brown sugar which helped, but didn't totally make it to my taste. However the sauce I basted on the ribs and grilled turned into a great flavor on the meat after grilling. I couldn't eat the excess sauce though because it still had an odd taste to me. All in all a good meal. I will be using the technique again, however will use a different sauce next time.

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tinagail

Cooking Level: Intermediate

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Reviewed: Dec. 6, 2008

Awesome recipe! I also seasoned the ribs with a little Montreal Steak spice and added a little water (1/2 cup) to the pan. The ribs were so moist and tender! My family loved them and told me to make them again.

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Tampacook

Living In: Tampa, Florida, USA

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Reviewed: Jun. 18, 2008

This is so good and easy! We have used this recipe twice already. I added water to the ribs for moisture as suggested.

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drea

Cooking Level: Intermediate

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Reviewed: Jun. 15, 2008

I salt and peppered the ribs and added minced garlic(both sides). Added just enough water to cover the bottom,covered with foil and baked at 350degrees for 1 3/4hrs approx. Once the meat was tender but not falling off the bone removed from liquid and disposed of the liquid. Placed the meat back in the pan.Let the meat rest while I made the sauce. Left out the celery seed and hot sauce(will add sauce next time)and since I didn't have enough worcestershire sauce I added a splash of A1 then simmered a bit longer then required to thicken it up. Basted the ribs several times when grilling. Placed back in pan with some sauce,covered, and kept warm on grill until it was time to serve. Everyone loved them.

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phunyme

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Reviewed: Feb. 10, 2008

I normally don't make new recipes for company, but it was unexpected. Everyone loved them!!! It's winter in Iowa, so I skipped the grilling part. Instead I turned on my broiler and finished these off for about 10 minutes. I didn't turn them, but I think next time I will. I am also going to cut the water in half as well as the celery seed. Great if you are looking for something a little different than standard bar-b-que sauce!!

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dowieas

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Reviewed: Sep. 22, 2007

These were really good. I kept everything the same aside from changing out the celery seed for garlic powder. I did go against the recipe and actually chose to slow bake the ribs IN the sauce. Once done, I slathered them with BBQ sauce and broiled until sticky. These offered a much different taste in rib than I am used to - a tangier version versus the more sweet rib I typically eat. Liked it, and will use this again in the future. Thanks.

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Chikee

Cooking Level: Intermediate

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Reviewed: Jul. 9, 2007

These were delicious. I also added water to the roasting pan which did keep them moist and tender.

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lorizylka

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Reviewed: Jun. 11, 2007

The ribs turned out tough and the taste of celery seed overpowered everything. Not my favorite way to prepare ribs...

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GODBWAH

Cooking Level: Intermediate

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Reviewed: Apr. 30, 2007

Yummy the entire family commented on how good this receipe was and it is a keeper. The only change I made was to add about 1/2 cup of water and some minced garlic to the roasting pan of ribs. I found this really keeps the ribs nice and moist.

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Colleen

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Reviewed: Mar. 19, 2007

The sauce smelled great. Tasted great, too. But, the meat was too tough. Next time I'll try some baby back ribs. Thanks for the recipe, though.

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Holly H.

Cooking Level: Beginning

Home Town: Pleasant Grove, Utah, USA

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Reviewed: Feb. 26, 2007

Very easy to do. The sauce has a great sweet smell, but when you taste it you have the nice bite of the spices; however it does not burn. Excellent and it tasted GREAT! Certainly I will make this one again.

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PGADAD4TWO

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

Living In: Portsmouth, Virginia, USA

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Country-Style Grilled Ribs

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