Reviewed: Dec. 9, 2009

This was absolutey delicious. The flavoring is perfect....It's extremely important to add the clove and allspice. It makes a huge difference in taste. After time was up in the oven I removed the meat, turned on the stove and added a cornstarch & water mix to thicken a little bit. I'm fighting the urge right now to not go for seconds....

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COZY CUISINE

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Spring, Texas, USA

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Reviewed: Nov. 22, 2009

I LOVED these, though my husband wasn't too impressed with them. Made them with pot liquor greens and corn bread, then the next night I poured the remainder of the sauce over pasta - MMMM :9

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ENSeeber

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Nov. 18, 2009

LOVE this recipe! Did not use cloves (spouse does not like 'em) or the celery salt. The ribs were ultra tender, very buttery tasting. Sauce was delicious over potatoes. Definitely a family favorite.

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Annette

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Reviewed: Oct. 21, 2009

My picky eaters loved this recipe. I left out the celery salt and allspice, as I didn't have any. I also substitued the flour w/half corn meal and 1/2 almond rice flour, as I eat gluten free. I'd say 10 out of a possible 10.

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momofpickyboys

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2009

I'm going to give this five stars because I thought it was wonderful, not too much work, and something different to do with country style pork ribs. I only omitted the clove & allspice because I didn't have any, but still turned out good. I will be cooking this again in the future so will try it with the omits then. Thanks!

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ionacaddy

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Reviewed: Oct. 5, 2009

WOW! I had some country style ribs and no idea how to fix them. I tried this recipe and I will never try another. My husband said this is by far the best meal I had ever made. (and we have been married 14 years and I'm a pretty good cook)

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larmar1us

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Reviewed: Sep. 20, 2009

An absolute gem of a recipe! The meat comes out with the richest, heartiest flavor and is perfectly tender and moist. I buy country style ribs in bulk simply so I can make this recipe over and over again. The only changes I made were: no celery salt, dash sage, dash basil. Love it!

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Heidi

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Reviewed: May 21, 2009

This was delicious - Left out cloves and allspice. Used 1/2 teaspoon Cayenne

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Raslynn

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Reviewed: Mar. 8, 2009

I used my new cast iron dutch oven for this recipe and it was EXCELLENT! I also omitted a couple of the spices I don't normally keep on hand (allspice) and instead of ketchup I used a half jar of salsa that was in the fridge. It was really a hit!

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Joyce

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Reviewed: Dec. 13, 2008

i agree with most reviewers that this recipe will remain a staple in my house. i love the fact that all ingredients i usually always have in the cupboard. a great recipe when they are stating to get bare. i didnt add any allspice because i didnt have any but the flavor was still good. i do think it could use alittle more zip so next time i think i will try adding some dijon mustard to the sauce. thanks for a great recipe!

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mistycolleen

Cooking Level: Expert

Living In: New London, Wisconsin, USA

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Reviewed: Nov. 26, 2008

Good, but of course I made some changes: 1. I used tomato sauce instead of ketchup (I didn't have enough). 2. I didn't have cloves or allspice, so I omitted them. Instead, I used a few pinches of Chinese 5-spice. 3. I used red wine vinegar instead of cider (again, no cider vinegar). 4. I added two tablespoons of Dijon mustard. 5. I added a 1T honey to the sauce. I normally don't make this many changes, but I think the results were outstanding! I'm very particular about my barbecue sauce.

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Cookaholic

Cooking Level: Expert

Living In: Fort Wayne, Indiana, USA

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Reviewed: Sep. 28, 2008

Not impressed. Ribs were tough, and sauce was watery. Followed the recipe exactly. Next time I will use the crock pot.

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Joe

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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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