Reviewed: Nov. 19, 2006

Easy to prepare recipe. I replaced the water with 7UP and added a little garlic powder. Tasted great!!! Will definitely cook this again.

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reluctant_homemaker

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Reviewed: Nov. 17, 2006

Tasty and surprisingly tender....No fuss.

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Oct. 14, 2006

These were delicious, but having to baste them every 20mins. for 3 hours was a lot of trouble.

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Dolores~

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Reviewed: Oct. 11, 2006

These were delicious and the sauce tasted great. The suace was a little on the thin side...next time I will reduce the liquid a bit. My hubby loved it and I'll def make this again. Thanks!

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Jenski

Cooking Level: Intermediate

Home Town: Canton, Michigan, USA

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Reviewed: Oct. 7, 2006

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.

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sarakyong

Cooking Level: Beginning

Home Town: Colorado Springs, Colorado, USA

Living In: Westminster, Colorado, USA

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Reviewed: Oct. 1, 2006

Great recipe for ribs on a cold day. I added 1/4 tsp of chipolte pepper sauce and 1/8 tsp of liquid smoke. Covered pan with foil to help speed the cooking process.

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CODERRE

Cooking Level: Expert

Home Town: East Longmeadow, Massachusetts, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Sep. 12, 2006

First time making ribs- my husband got jealous!!! lol

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AUTUMNANNE

Cooking Level: Intermediate

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Reviewed: Sep. 5, 2006

My two carnivores rated these ribs a ten! We will definitely prepare these again! The last hour I covered them with foil - everything else was done exactly like Vicky recommended. YUM!

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kado

Cooking Level: Intermediate

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Sep. 1, 2006

Oh my god. If I could give it more stars I would! These were the best ribs I have ever tasted. For some reason though, the shop didn't have mustard powder so I had to use the store's own brand of BBQ sauce powder and they came out perfectly!

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Shayna

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Aug. 23, 2006

These were good, but a little too salty. I liked these, but I think I'll keep looking for the "perfect" bbq rib recipe.

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MADISONLIBERTY

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Reviewed: Jul. 9, 2006

I use this as a pre-grilling receipe and it worked out great. You can make a huge batch of ribs up in advance and then it only takes a few min on the grill. This allows you to serve a big party with just one grill. I will make my ribs up a day/two in advance and just refrig them, or even freeze them. I just brush on a touch of bbq sauce and then burned them on a hot grill. Also when baking your ribs - bake them in one of those plastic turkey bags. This helps keep them moist.

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Pokerman11

Cooking Level: Expert

Living In: Green, Ohio, USA

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Reviewed: Jun. 28, 2006

This is fantastic. I did not vary the ingredients at all. I thought about using some garlic but decided not to. I think this is perfect and would not try to improve on it. Except I did use the recipe again but this time on chicken and it was perfect. I will make this over and over.

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Lori

Cooking Level: Expert

Home Town: Northampton, Pennsylvania, USA

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Reviewed: May 4, 2006

So yummy..... I eliminated the salt and vinegar. I used a low carb bbq sauce. I baked at 400 for the last hour, cause I wanted to thicken the sauce, and the ribs didnt seem that hot yet.

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HATELSAT

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Reviewed: May 3, 2006

I am by no means a great cook but I have to admit that the ribs I made from this recipe were fantastic! The recipe was easy to follow and execute. The meat was so tender that it was falling off the bone and the flavor was superb. These could easily become a staple of my weekly diet as they are that good. GREAT RECIPE!! Ed

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sampsone9

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Reviewed: May 1, 2006

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

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kittycool04

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Reviewed: Apr. 25, 2006

Finally, a pork rib recipe that resulted in very flavorful, juicy, perfectly cooked ribs. Grilling ribs has never worked well for me - this recipe and cooking instructions resulted in ribs that were cooked (without charring them), but very juicy (yet not greasy), and could be eaten off the bone easily. I prepared about 2 1/4lb pork ribs and prepared half the sauce recipe using sweet onions. I quickly seared the ribs on a baking sheet before basting on the meat-side only and was fairly carful about applying sauce every 20 minutes. I never flipped my ribs and only basted the meat-side. I baked them for approx 2 1/2hrs at 350, then turned off the oven for about 40 minutes - after which, I warmed the ribs at 170F for about 10 minutes before serving. The amount of sauce was right on for my taste, and I wouldn't change the recipe next time as I think it was perfect.

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AKrause

Cooking Level: Expert

Living In: San Ramon, California, USA

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Reviewed: Apr. 23, 2006

Great recipe. The ribs were so tender. It got rave reviews.

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NARATARA

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Reviewed: Apr. 12, 2006

Delicious! I used boneless and put them all in a 9 x 13. The only problem I had was the sauce being too thin, I had to drain the pan once. Otherwise, I didn't change a thing, and the guests and the fam loved them!

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lovethislife!

Cooking Level: Expert

Home Town: Dresden, Ohio, USA

Living In: Marysville, Ohio, USA

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Reviewed: Apr. 2, 2006

My family LOVED this recipe. I used boneless country ribs and covered the dish for an hour like others suggested. Then I basted every 20 minutes for about 2 1/2 hours. Very tasty. Thanks for the recipe!

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Monnik

Home Town: Alleman, Iowa, USA

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Reviewed: Mar. 27, 2006

The whole family LOVED this, even my picky 4 year old. I used boneless ribs and reduced the heat to 300 and cooked for 4 hours also covered for the first 1 1/2 hours. AWSOME and very tender!

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