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Reviewed: Jun. 14, 2008

These ribs are different, I'll try them again but like them in the oven for 1 1/2 covered and then browned on the BBQ with BBQ sauce basted on them.

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DONNAONE

	Cooking Level: Intermediate Home Town: Woodland Hills, California, USA Living In: Rocklin, California, USA
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Reviewed: Apr. 9, 2008

This is an excellent recipe. I used well trimmed boneless country-style shoulder pork rib chops, and I had no allspice or celery salt (so I left them out). I was really impressed by how tender and flavorful the meat was when it was done. The broth had a flavor that startled me at first--I can see how it might be a bit much for some people, but both DH and I liked it. In fact, we both went back for seconds. This is definitely a keeper.

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JemmasSong

	Cooking Level: Intermediate
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Reviewed: Mar. 3, 2008

These were fantastic! I omitted the cloves and allspice because I didnt have them on hand. The taste and tenderness was perfect. This is my new favorite recipe for country style ribs.

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Snappykins

	Cooking Level: Intermediate
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Reviewed: Feb. 15, 2008

Of course, I modified for our particular taste, but these are the most tender country style ribs I have ever had. Highly recommend.

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David D

	Cooking Level: Intermediate Living In: Cincinnati, Ohio, USA
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Reviewed: Jan. 10, 2008

Extremely tender and flavorful! I did not use the cloves or allspice but added one jalapeno, thinly sliced, for a bit of a kick. The cooking time was just right to produce tender and juicy ribs. The sauce was perfect! Thanks for sharing!!!

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Emily Tisdale

	Cooking Level: Expert
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Reviewed: Jan. 1, 2008

These ribs were excellent. I am not a huge rib fan normally, but I went back for seconds with these.

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Hilary S


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Reviewed: Dec. 28, 2007

Ok. . so I cheated, and used BBQ sauce from a jar rather than the recipe here. The ribs turned out perfectly! :D

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Joy Higginbotham

	Cooking Level: Intermediate Home Town: Phoenix, Arizona, USA Living In: Buckeye, Arizona, USA
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Reviewed: Nov. 25, 2007

This sauce is just plain delicious! I've used it now to braise country ribs and beef brisket and I'm sure it would be good with chicken, too. Mix leftover sauce with some pulled pork, NC-style, or thicken it with a little flour and pour it over some cooked rice.

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SHARLANDOUGLAS


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Reviewed: Oct. 19, 2007

Maybe I didn't brown them enough... but they came out with a gummy outer texture from the flour. The meat was very tender, but the sauce was runnier than I like. These were definitely not a keeper.

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azdenek


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Reviewed: Oct. 9, 2007

this was a great recipe, very easy and tasted great! I skipped the cloves and allspice ,I didn't have any, but I used everything else. Served with baby red potatoes and green beans! awesome.

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graciesmom

	Cooking Level: Intermediate Home Town: Hamburg, New York, USA Living In: Boston, New York, USA
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Reviewed: Jun. 23, 2007

These were very easy and really tender. However, the cloves came through very strong. I did not have "whole" cloves or allspice on hand - used ground instead in an equivalent amount of each. I will probably omit the cloves next time and increase the cayenne as I could not detect it at all.

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Penny

	Cooking Level: Intermediate Home Town: Staunton, Virginia, USA Living In: Greenwood, Indiana, USA
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Reviewed: May 24, 2007

Easy and Delicious!

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Eric Hallett

	Cooking Level: Expert Living In: Tulsa, Oklahoma, USA
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Reviewed: Mar. 20, 2007

I didn't care for the texture of the meat at all. I'll stick to making my country style ribs on the grill.

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EricsMom

	Cooking Level: Intermediate
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Reviewed: Feb. 26, 2007

My husband started raving about these after just one bite. I had to go back for 2nds

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Reviewer:

SBUHAY


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