Reviewed: May 21, 2012

THE best ribs. I simmered them for over 1 1/2 hours until just tender. As soon as I took them out of the broth I slathered them with the BBQ sauce. I used Sweet Baby Ray's Vidalia Onion sauce and cut back the brown sugar just a bit. This is definitely restaurant quality.

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Reviewer:

doulanancy

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Reviewed: Apr. 6, 2012

My family loved these! I don't think I'll make them any other way now. I tried the recipe for marinating them in the BBQ sauce overnight (that was good, these are great. Mouth watering!)

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Reviewer:

Joanmarc1

Reviewed: Oct. 9, 2011

Went with honey BBQ instead of mesquite and everyone raved over them.

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Reviewer:

bgrigg

Cooking Level: Intermediate

Home Town: Woburn, Massachusetts, USA

Living In: Lowell, Massachusetts, USA

Reviewed: Sep. 6, 2011

Hands down the best pork ribs I have ever had! I've got to think that my beloved Gates BBQ sauce had a hand to play it that though. BBQ isn't BBQ unless it involves Kansas City's finest sauce in my opinion. This would work with any sauce and make the most tender fall off the bone ribs but if you go with your favorite sauce, you will end up with the very best ribs you have ever had in your life! YUM!

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Reviewer:

Soup Loving Nicole

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: West Fork, Arkansas, USA

Reviewed: Jul. 16, 2011

I just made these yesterday for my family and some friends and they were absolutely, falling off the bone delicious! I was only able to get a bottle of liquid smoke at the store so I used that, and I believe I had the ribs simmering for at least an hour. I slathered them with BBQ sauce and had them on the grill for only ten minutes or so. This recipe is definitely a keeper. I have experimented with lots of ways to cook ribs and this one gets first prize!

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Reviewer:

Mary

Reviewed: Jul. 14, 2011

Very easy and delicious! The sauce was plenty sweet for me so didn't add the extra sugar.

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Reviewer:

Cooking Level: Expert

Home Town: Keller, Texas, USA

Reviewed: Jul. 14, 2011

ALL I GOTTA SAY IS...........DAAAANNNNNNG!!!!!!!!

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Reviewer:

ecabrera19

Reviewed: Jul. 12, 2011

Fast and Easy. I used 5 lbs of Country Style Pork Ribs. Added 1 bottle of Mesquite Marinade and 1 packet of Grill Mates Mesquite Marinade Mix. Followed the recipe exactly from there, except I left out the Brown Sugar. It didn't sound right with Open Pit BBQ Sauce. Some people said the Marinade doesn't make a difference, but I can tell you that it does. You can certainly taste it. Perhaps I used too much, but the flavor was apparent. I was worried that the meat wouldn't be tender enough because people said it was not "fall off the bone." Well, it is tender enough and it will fall off the bone if you are not careful. The only thing I would do differently is slather the ribs in sauce a couple more times. I like wet ribs and although these ribs had nice flavor, a little extra sauce would have been good.

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Reviewer:

huntclan

Cooking Level: Beginning

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Jul. 9, 2011

followed the recipe exactly as stated... only used one rack (just the two of us). Delicious!

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Reviewer:

Tylers Girl

Cooking Level: Intermediate

Living In: Campbellville, Ontario, Canada

Reviewed: Jul. 3, 2011

Best tasting ribs I have eaten. My brother has been doing his special ribs for the family and now all he cooks is the Hoot-n Holler ribs. My girfriend even asked for these for her special birthday dinner. They are so easy to do is another reason I love them.

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