Reviewed: Nov. 9, 2009

Complex way to make ribs. I think I would just use a good bbq sauce next time.

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Reviewed: Nov. 9, 2009

Made these last night..delicious! Did not alter sauce..was perfect. Covered ribs with foil and cooked 1 hour, added remainder of sauce, covered again cooked for another hour. Removed foil basted and left uncovered basting every 15 mins for 30 more mins. Finished them on the grill, basted them there too, for 15 mins to get a nice char. Were absolutely perfect!

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MARYLEE23

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Spring, Texas, USA

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Reviewed: Nov. 8, 2009

I made this recipe and it was great!! I did a cup of ketchup and a cup of bbq sauce, omitted all of the salt and I didn't miss it! I didn't even baste like I was suppose to and the ribs were moist and fall off the bone tender! I will absolutely make this again.

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yorkieapsa

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Reviewed: Nov. 5, 2009

I made these the other night, and they were knee-sinking good! I followed some tips on reviews previously posted... had to dump liquid a couple times. I used red onion which complemented well because of it's sweetness. I was worried about it being too ketchupy through watching it cook over the 3 hours. But when I tried a bite when I was cutting up my daughter's, my knees sank practically to the floor.

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Chiffon

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Reviewed: Nov. 4, 2009

This was a delicious use of some country style ribs I found lurking in the freezer. Instead of 2c of ketchup, I sub'd one of the cups for a cup of BBQ sauce. I also used apple cider vinegar since that was all I had on hand. Turned out fabulous and tender.

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EMANDKYRA

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Reviewed: Oct. 18, 2009

My family really enjoyed this a lot and it was really tender and full of flavor. Will make this again in the future.

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shana's recipe

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Reviewed: Sep. 24, 2009

Awesome ribs! Tasted like I just pulled them off the BBQ pitt! I used regular sandwich mustard instead of dry mustard and I halved the recipe and it turned out great! I wouldnt change a thing!

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remard

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Reviewed: Sep. 7, 2009

Followed the recipe exactly for the ingredients. I covered them with foil the first hour, flipped them, recovered for the second hour, flipped them again, added the rest of the sauce and left uncovered the last hour. They were falling off the bone and absolutely delicious! Great recipe!

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angie

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Reviewed: Sep. 7, 2009

I was hesitant about making these because I tend to prefer my ribs grilled and/or smoked and I was REALLY worried when I saw them just sitting in all that liquid. I used three packages of baby back ribs and doubled the sauce recipe (no onions on the 2nd batch of sauce). I took the first batch of sauce and took all the onions out and put them on the bottom of two foil grilling trays. I put sauce on top of that... then I started placing my ribs on that. I split some in singles and others in doubles. I did follow the 20 minute basting routine and agree with most everyone that after about 2hours they were nearly done so at that point, I lowered the heat to 300 and kept going. By the end the sauce was nice and thick and I actually was able to drain off the grease and put the sauce in a gravy boat and serve it next to the ribs. They were DELICIOUS! I am beyond impressed with this recipe and it will be made again. Another perk -- It makes your whole house smell DELICIOUS!

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ADriggers

Cooking Level: Expert

Home Town: Keller, Texas, USA

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Reviewed: Sep. 4, 2009

My whole family loved this. My husband is a big BBQ sauce lover and he thought this was the best.

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Nykki

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Reviewed: Jul. 31, 2009

Really good. I didn't baste every 20 min, instead like another reviewer said I covered for the first hour and a half then i uncovered and basted about every 30 min. super tender and tasty great recipe.

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certifiedfly

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Reviewed: Jul. 22, 2009

These have been a big hit with my husband. I'm asked at least twice a month to prepare these tasty ribs.

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Lynne

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Dana Point, California, USA

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Reviewed: Jul. 21, 2009

I first did a dry rub of garlic powder, pepper, and light "Pappy's". Seared on the BBQ as I much prefer a smokey flavor. Made sauce as directed apart from omitting the salt (due to dry rub) and adding roughly 3 T of grape jelly. Added 1/2 sauce to ribs, covered for 1 hour, flipped, added remaining sauce and covered for another hour. For last hour I basted about every 25 min. Turned out very tender. Will definitely do again

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Kory197

Cooking Level: Intermediate

Home Town: Redding, California, USA

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Reviewed: Jul. 20, 2009

awesome! Have made twice, with great success each time. I halved the salt. I added ~1tsp garlic powder The first hour I covered with tin foil. Added all sauce by 2 hours. So good with mashed potatoes!

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leah

Home Town: Toronto, Ontario, Canada

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Reviewed: Jun. 24, 2009

Easy and Delicious!

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BarbB

Cooking Level: Expert

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Reviewed: Jun. 17, 2009

Whole family loved this one. Great with mashed potatoes. I made these on the stove in my Dutch oven. First boiled the ribs, then drained them, reserving enough cooking water for the recipe. Poured ribs + all other ingredients back into the pot and simmered, covered, for 3 hours, stirring now and then. So sad that there were no leftovers, but I'll make them again!

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Caryn

Cooking Level: Intermediate

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Reviewed: Jun. 14, 2009

put some bbq sauce instead of ketchup. good choice. also, decided to cook 2 and 1/2 hrs then let sit in oven that was off until guests arrived and then reheated at 180 F for 10 minutes. awesome.

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