Recipe by HBENDER
"Delicious and easy. Takes very little time once the sauce has been put together. You can also prepare sauce in advance, freeze it and use it whenever you want to make ribs."
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6 1/2 pounds
pork baby back ribs
ground black pepper
distilled white vinegar
ground black pepper
1 (12 ounce) jar
Very tasty! I wish I would have thought of putting spice in the water while boiling ribs years ago! I cut the recipe in half and it was perfect!
Mine were not tender at all!
The sauce was excellent! To make my ribs more tender, I didn't boil them, I wrapped the ribs in foil sprayed lighty with "pam" and baked at 275-300F (depending on oven) for 3 1/2-4 hrs and then brushed the sauce on ribs broiling in oven (watching). Repeated this step 4 times. These ribs fell right off the bone. I sprinkled salt/pepper and garlic spice on ribs before wrapped in foil.
This was excellent! My family raved about them. Definitely a keeper.
Best rib recipe ever!!a must try,just excellent
This is excellent!! Just try it!
i have done this recipe now 4 times. I used red pepper jelly instead of the plum sauce. My next is 25# for a bbq.I dont boil the ribs. I sprinkle with garlic powder and put in a roasting pan , with about 1 inch of water. Cover and bake at 250 degrees for about 3 -4 hours. Then drain them, and put the sauce on, uncovered, basting about every 15 mins, until the meat pulls away from the bones easily. You need to be patient and cook them until the meat does this.
This is fantastic! I've cooked it three times for 10 plus people everytime and they have all loved it. I've made a few tweaks: I add crushed red pepper flakes to the dry rub, boil it for nearly two hours, and add about 1/4 cup of chile paste to the sauce. Sweet and Spicy...and delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Deluxe Garlic Ribs
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 432
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