Reviewed: Sep. 26, 2007

These are so good. And very easy. The meat just falls off the bone and the sauce is perfect as is.

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aunt o'fun

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Reviewed: Sep. 21, 2007

I didn't have very many guests to plan for when I prepared the recipe. I cut things down signifcantly. Overall it was terrific! My picture could have been enhanced a little. cj spencer

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Clarence "CJ" Spencer

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Kaiserslautern, Rheinland-Pfalz, Germany

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Reviewed: Sep. 17, 2007

I used 1/2 BBQ sauce and 1/2 ketchup-could have cut out the sugar with this modification they were a bit on the sweet side but otherwise delicious and fell right off the bone. I also boiled them for 20min first and seared them like directed-amazing-and the man LOVED the leftovers again.

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julei

Cooking Level: Beginning

Home Town: Ottawa, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 17, 2007

This turned out pretty good, The only thing I didn't do was make the bbq sauce - I used store bought and it was still good. Thanks !

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Sonya

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Gardnerville, Nevada, USA

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Reviewed: Sep. 9, 2007

Great!

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grazer

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Reviewed: Aug. 28, 2007

These were fantastic! I needed to cut the recipe in half and only cooked for 2.5 hrs. De-Lish!

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ROSE4STACY

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Reviewed: Aug. 20, 2007

Due to the heavy rain last night we could not BBQ outside, so this was great way to make ribs. Only change I made was I boiled the ribs for 20 minutes in salted water,cooled and put a rub on them for one hour & baked as instructed. They were very tender & tasty! Thank you.

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Busy Bee

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Reviewed: Aug. 5, 2007

If you let it bake long enough, the sauce thickens and the meat just falls off the bone.

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JEST

Cooking Level: Expert

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Reviewed: Jun. 13, 2007

Flavor was wonderful but the meat was not tender.

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nosenbook24hr

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Reviewed: May 30, 2007

These were the best ribs my family has tasted. I think I figured it out. We poured just enough sauce to cover the ribs. Then we basted with just that sauce until it rendered down and added more sauce..just enough to keep it moist. The sauce, although was thin at first does thicken as it goes along. We did a double batch of sauce and by the time the ribs were done we used most of it. The last hour of cooking, the sauce was thick enough to baste with just that. Yummy..I cut the salt in half but other than that I didn't change anything else..the onions do render down until it melts into the sauce. I only basted to keep the ribs moist. This is a keeper and family members are wanting me to make this for our company picnic..ten stars if I could

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genealuvsme

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Reviewed: May 16, 2007

To die for!!! This recipe was super-easy and absolutely incredible. I halved the recipe for my hubby and myself, adjusting it as follows...1 tsp salt instead of four, 1/2 7-up and 1/2 water, 1/2 BBQ sauce (Bullseye hickory)and 1/2 ketchup. Also, I put all the sauce in at once, and stirred the pan every 45min or so. Mmm! Definitly a keeper!

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Robyn

Cooking Level: Expert

Home Town: Peace River, Alberta, Canada

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Reviewed: Apr. 29, 2007

Used baby back ribs and only cooked for 2 1/2 hours, were beginning to burn. My husband said "they were good, but not amazing." Good texture, very tender but the flavor was nothing special.

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hungrymonkey

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Reviewed: Apr. 19, 2007

Holy smoke! This was so good! I am so making this again. I was kind of wondering about the onions but they basically dissolve and become part of the sauce.

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Jenny M

Cooking Level: Intermediate

Home Town: Thunder Bay, Ontario, Canada

Living In: Harleysville, Pennsylvania, USA

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Reviewed: Apr. 15, 2007

I marinated the ribs for 12hrs in the fridge before slow cooking. The ribs were great and I would definitely cook them again. I did reduce the salt like others suggested.

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dcull

Cooking Level: Intermediate

Home Town: ???, Essex, England, U.K.

Living In: Tiptree, Essex, England, U.K.

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Reviewed: Mar. 27, 2007

I did not cook the ribs like it says in this recipe. I boiled my ribs and poured the sauce over. I only used 1 tsp of salt instead of 4 tsp. as stated in the recipe. This sauce is one of my favorites. well done.

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chef022290

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Reviewed: Mar. 9, 2007

Great ribs! So tender the meat just falls off the bone. I did, however, follow others' lead and cut the salt, though; also cut the temperature to 325 deg. and cooked for 4 hours. We are going to make these again for sure! Thanks!

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nbhaywards

Cooking Level: Intermediate

Living In: Moncton, New Brunswick, Canada

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Reviewed: Mar. 3, 2007

I made these last night for dinner for my parents and family....they were very good except they were a little sweet...I didn't add as much water to the sauce as other reviews said it was to watery...I do think, however, if you stir up the sauce in the pan before serving that thickens it up and mixes up all the flavors...next time I will not add any water to the sauce and maybe add a little more vinegar....it was very good though!

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Tracy~WI

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Reviewed: Feb. 28, 2007

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!

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numnum

Cooking Level: Intermediate

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Reviewed: Feb. 3, 2007

I have received great praise especially for the sauce.

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LTEC

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Reviewed: Jan. 29, 2007

This recipe is awsome, i found that it didnt need to cook for 3 hours, more like 2 hours 20 minutes, and instead of 2 cups ketchup, i add 1 cup ketchup and 1 cup bbq sauce (sweet baby ray's) thanks for submiting this.

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Jake S.

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Oven Baked BBQ Ribs

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