Oven Baked BBQ Ribs

Great flavor!!! I did cut the salt. 1 teaspoon was plenty and I didn't fuss so much over it in the oven. Basted only a couple times. Will be making again.

These were the best ribs I've ever had. I used inexpensive side ribs. I added half the sauce, then covered tightly with foil and turned the ribs after 1 hour. After cooking for 2 hours, I removed the foil, added the rest of the sauce and spooned extra sauce every 20 minutes or so.

Awesome!! This is without a doubt the best tasting ribs. I was worried at first about the sauce. Seemed a little thin..but it got thickier as time went on. Followed recipe exactly and everything blended together just right. Fall apart tender. Very juicy. Made double batch of sauce and was just right for two packages of ribs. Family never looked up the whole time we ate. Wish I could give it a ten. Thanks Vicky. It's a keeper

This was the best ribs I have ever tasted. The flavor was excellant. I doubled the recipe for two pounds of ribs. I just basted once every half an hour or so and came out very juicy and tender. Was a hit in my house. Family already wanting me to make them next week.

I cooked this for Super Bowl LXII (Pats/Giants). When I pulled them out of the oven I took a little chunk out with a fork and tried it. I was completely blown away by the flavor and couldn't believe I cooked them. Even cutting each rib was awesome. The sound the knife made as it cut through the juicy meat, you just knew they were cooked to perfection. I mostly followed the recipe to a T, but had twice the ribs and only 1/2 the ketchup. So I made up the batch of sauce, which was runny like a marinade. I also mixed in a small amount of Famous Dave's Devil's Spit. Covered with foil and baked at around 350 for about 3 hours. Every 30 minutes I came back in an flipped them and poured a little Devil's Spit on or basted with homemade sauce. After about 2 hours I took away the foil. After removing the foil and waiting another 30 minutes, the ribs were really starting to look awesome. By the time I was done I used an entire bottle of Devil's Spit and about 3/4ths of the sauce (which started to thicken, but was still liquidy, had to drain pan). These ribs were so juicy, so tender. I got a lot of compliments, and with the Devil's Spit used (which only helped to enhance the original recipe), they had a little spice/heat to them. But even two little kids who don't like spicy food were eating them. Quite possibly the best dish I've ever cooked!

I've made this a couple of times and really think it tastes great. I omit most all of the salt. I pour about half the sauce over the ribs and bake covered until the last hour when I uncover and sauce for about an hour (no basting or flipping). Tender, fall off the bone delicousness!

I made these last night and they came out really good for oven cooked ribs. I did add about 2 cloves of minced garlic and cut the salt to about 1/2 tsp as 4 sounded like WAY too much. Basted and turned about every 1/2 hour...not too much trouble. DH was suprised how tender & tasty they were. Thanks for the post!

We enjoyed these, but I'd like to keep experimenting with other recipes. These require a lot of maintenance and I didn't care for the homemade sauce. It was a bit salty for my taste. My husband didn't say anything bad about them, nor did he say anything good--just ate them (he won't eat anything he doesn't like), so I give these a 3-star rating.