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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Bethannie

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Reviewed: Mar. 24, 2006

Getting slightly impatient for 'grilling season' to arrive, I tried this recipe with hopes it would produce nearly the same results as my usual method of preparing ribs (dry rub marinade, water/beer boil, finish on grill w/sauce). Of course, it doesn't have that same char-grilled taste, but -wow- I was impressed by how tender the ribs were. I did find the sauce to be a bit vinegary, so I added a tbs more br. sugar, then for a bit of heat, some red pepper flakes. Will make again when the weather isn't cooperating. Thanks!

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Nicolette

Cooking Level: Intermediate

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Reviewed: Mar. 18, 2006

I tried this recipe at a slightly lower temperature and cooked for 4 hours. These ribs were very good as the meat just fell off the bones. I did not seer the meet before or after cooking. Good recipe :)

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SUPERTEK78

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Reviewed: Mar. 13, 2006

My whole family fell head over heels for this recipe. Ribs were so tender, they melt in your mouth. I added a tbsp of minced garlic for a little extra something. Fantastic!

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CMFUJI

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Reviewed: Feb. 20, 2006

EXCELLENT!!! Added 2tsp of red pepper, and covered for first 1 1/2 hour. Meat did just fall off!!! Don't know how much pork ribs I had because they came from my parent's farm, but I had a ton of sauce left over. I can't bring myself to toss it out. Your recipe has helped me in the mad race with my mother in law for the best recipies!!!

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ladymcjohn

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Reviewed: Feb. 19, 2006

Well, this was definitly a 5 star recipe. My husband LOVED them. Will certainly make them time and time again!

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Samantha Stinson

Cooking Level: Intermediate

Home Town: Kenner, Louisiana, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Feb. 12, 2006

Very good BBQ, I wasn't very good about basting the ribs and they stilled turned out great.

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Marnie

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Reviewed: Feb. 4, 2006

Fall apart tender. They were a little salty, next time I will not add the salt.

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Beth

Cooking Level: Expert

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Reviewed: Jan. 15, 2006

This was my first time cooking ribs, and they turned out really well. I halved the recipe and baked them for the full 3 hours and they were falling apart tender.

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Cat Berner

Cooking Level: Intermediate

Home Town: Immokalee, Florida, USA

Living In: Edmonton, Alberta, Canada

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Reviewed: Jan. 8, 2006

absolutely delicious! I followed the recipe exactly and they came out perfectly. My husband says they are the best ribs he's ever had...I have to agree! Thanks for this recipe, I will surely be keeping this one.

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MELISSA M

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Reviewed: Jan. 6, 2006

Great Ribs.

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tommy

Cooking Level: Expert

Home Town: West Kirby, Merseyside, England, U.K.

Living In: Seattle, Washington, USA

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Reviewed: Dec. 21, 2005

Yum! Enjoyed by all (including 5 yr old).

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Katie P.

Cooking Level: Intermediate

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Reviewed: Dec. 20, 2005

These were really nice. Like others, I reduced the oven temp...to 300 and wrapped the ribs tightly in foil after basting them with the sauce. I also first brought the sauce to a boil on the stove and then simmered for about 45 minutes before adding it to the ribs to thicken it up a bit. I only added 3 tsp. of dry mustard and about half the required worcestershire. Done this way they come out incredibly tender and yummy!

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LDSGIRL

Cooking Level: Intermediate

Living In: Regina, Saskatchewan, Canada

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Reviewed: Dec. 16, 2005

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.

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ANDREA VETERE CANADA

Cooking Level: Intermediate

Home Town: West Hill, Ontario, Canada

Living In: Whitby, Ontario, Canada

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Reviewed: Dec. 9, 2005

What a hit this was with my guys. My 14 year old didn't say a word all through the meal...just grunts of pleasure. After the meal he told me I had turned ketchup into magic. They were awesome and easy to make. Thanks Vicky.

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jjdahl

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Redmond, Oregon, USA

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Reviewed: Nov. 27, 2005

My family loved this. Ran out way to fast. Will make double batch next time. I would not recommend just dumping the whole sauce in there as last reviewer stated. Would make way to runny. I stuck to the way recipe stated except I too didn't baste as often because of opening oven and letting heat out. One every half hour worked for me. Keeping it in for two hours and half hours made sauce really thick. Will make this again.

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marka

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Reviewed: Nov. 1, 2005

Ribs were fully cooked after 2 hours. I also did not have time to baste every 20 minutes, so I put all of the sauce in up front. Ribs were nice and tender but the sauce was not enjoyed by my son. I too didn't really like the taste of the sauce, it was not quite as sweet I would like and it was a little runny. Not my favorite, but good nonetheless.

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LeanneBrockway

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Reviewed: Oct. 25, 2005

This was a great recipe; my family could not stop eating! I only used 2 lbs of ribs, but the same amount of sauce, which turned out to be the perfect ratio of meat and sauce. I also added a bit of liquid smoke and some molasses. I will definately make these ribs again!

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Allegra

Cooking Level: Expert

Home Town: Richmond, British Columbia, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Oct. 8, 2005

I covered with foil and did not baste. After 1.5 hours I took foil off. Flipped and cooked for 30 more minutes. Excellent. I think all the basting in the original recipe lowers the oven temperature everytime the door was open and therfore extended the cooking time. They were definetly cooked in 2 hours, and probably were even done before then. Will make again.

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ETZNAB

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Reviewed: Sep. 26, 2005

This recipe was great with country pork ribs.

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Eee

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Oven Baked BBQ Ribs

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