Reviewed: Sep. 8, 2009

great recipe. I followed it exactly and it was awesome. I made my own BBQ sauce and it was a perfect compliment to the ribs marinade.

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Brian

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Reviewed: Aug. 30, 2009

I've made this recipe for years now. This is the best rib recipe; I have not found any ribs more tender and better tasting.

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Lucienne

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Reviewed: Jun. 29, 2009

These were really good, but they took way too long to prepare and cook. I made this with 5 racks of ribs for company, and it was very inconvenient to marinate and cook them before grilling. Definately very tender and tasty, but if you slow cook them on the grill for an hour (vs. the oven), I bet they would come out just as good.

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Corinna

Cooking Level: Expert

Home Town: Woodstock, Connecticut, USA

Living In: Middletown, Connecticut, USA

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Reviewed: Apr. 12, 2009

There is really nothing wrong with this recipe except that I have other recipes that are better. I followed the directions exactly.

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kimz11

Cooking Level: Expert

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Reviewed: Apr. 6, 2009

I ate these at a friend's home and they were FANTASTIC!!!! Can't wait to make them myself.

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LillysMom

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Reviewed: Apr. 3, 2009

best rib recipe ever!!

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Beth

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Reviewed: Mar. 29, 2009

We decided on the oven rather than barbque cause of the weather and maybe that was our mistake, but we didn't think the extra effort on the sauce paid off.

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Erin

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Feb. 25, 2009

This recipe is awesome,best ribs I have done.Well wreath the time it takes.This is a big time keeper.

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Paul

Cooking Level: Expert

Home Town: Cambridge, Massachusetts, USA

Living In: Goodyear, Arizona, USA

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Reviewed: Jan. 12, 2009

The ribs turned out great. They got great reviews from my dinner guests. I marinated the meat for longer than 8 hours (probably like 24 hrs!) and they turned out fine. It's really important to choose a good BBQ sauce. I used a local favorite of Dino BBQ sauce, but next time i will try something more spicy. Great Recipe!

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Chris

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Reviewed: Dec. 28, 2008

REALLY GOOD RECIPE. MY PROBLEM WAS MY RIBS WERE TO FATTY, NOT THE RECIPES FAULT. MY KIDS THOUGHT THE BEST PART WAS THE NAME AND SAID IT THE ENTIRE DINNER TIME! THANKS FOR THE RECIPE.

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ROCHELLE C.

Cooking Level: Intermediate

Home Town: Vineland, New Jersey, USA

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Reviewed: Oct. 27, 2008

I am always looking for new marinades for venison because my brother keeps me in tenderloins during the winter. I kept everything the same except I didn't brush with barbeque sauce, and it was AWESOME! Thanks!

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lisadanielle

Cooking Level: Intermediate

Living In: Chesapeake, Virginia, USA

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Reviewed: Oct. 26, 2008

OMG...these ribs are so good! I have them just out of the oven and I cooked the marinad to more than half and just the marinade alone I could just dip the ribs in that!We're sitting here waiting for my stepson and girlfriend to get here for dinner and I took a little piece off of the ribs and dipped them in the marinade....lordy, lordy! These are so good! Can't wait to try them!!!!

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Robin Garrett

Cooking Level: Intermediate

Home Town: Los Alamitos, California, USA

Living In: Round Rock, Texas, USA

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Reviewed: Aug. 26, 2008

This recipe won me the neighborhood rib cook-off! Absolutly fantastic!

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kristyn

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Reviewed: Jul. 13, 2008

Ribs came out PERFECT!

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RM

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Reviewed: Jun. 16, 2008

The bottom line is that these ribs are good in their marinade, BUT unless you use a really good barbecue sauce, none of it really matters! It's kind of hard to rate it given that it just says to use a bottle of barbecue sauce. We love "A Very Popular BBQ Sauce" from this site, but can imagine how some other bottled sauces would not taste great with these ribs!

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~MOMMY~

Cooking Level: Intermediate

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Reviewed: May 19, 2008

Every bit as good as the name suggests. A good friend of mine told me about this recipe first and I have passed it on to many.

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jill c

Cooking Level: Beginning

Home Town: Bountiful, Utah, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Apr. 24, 2008

As almost everyone else noted, these are fabulous. Of course, everyone has their own twist and I'm no exception. Here are my recommendations. Marinade overnight but not much longer. Lower the oven temp to 250 and cook for 2.5-3 hours. Otherwise, they won't be as tender as they could be. Oh yeah, make sure you don't pour all the marinade in the pan. The key is to cover the bottom of the pan to help bake with a moist heat, but it's very important not to cover the ribs. Please use baby backs. They only need 5-10 minutes on the grill. Handle them carefully, otherwise they'll fall apart on the grill! Enjoy.

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ROBERTDRETSKE

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Reviewed: Mar. 13, 2008

I was pretty apprehensive about trying these. But, so glad I did! Only change: Used a small globber of (French's) Spicy Brown Mustard in place of powder. I followed itzjust_me's suggestions for the most part: Boiled for an hour. (Didn't marinate more than a couple hours, though). Crock on LOW for 4 hours, drained - covered in Famous Dave's RICH & SASSY and baked at 300 for about 45 - 60 minutes in the oven. (This marinade really doesn't smell that good.. But it is actually very tasty - sweet 'n' tangy!)

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jan. 23, 2008

This recipe has elevated me to celebrity status with my family! so delicious, I wouldn't make ribs any other way. neighbors gather and look over the fence when they smell these cooking....if there were more than 5 stars, this recipe would get them all.

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quiltbunny

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Reviewed: Jan. 11, 2008

I made this for a party ... everyone loved them! It seemed like a lot of ingredients for the marinade, but it was worth it.

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rr2rw

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Freak'n Good Ribs

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