The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Sep. 26, 2005
This recipe was great with country pork ribs.
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Eee

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Sep. 1, 2005
These ribs came out delicious. The meat was tender and the sauce was a nice change from the store bought stuff. I'm not a big rib eater and I loved these.
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Cooking Level: Intermediate

Home Town: Fremont, New Hampshire, USA
Living In: Shrewsbury, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Aug. 3, 2005
This was pretty good actually! I really like the taste of the sauce. I too blended it in the blender and I also added some Cayenne, because we like it really spicey! I will probably make this again! I used small ribs so I only cooked for an hour, they were nice and tender!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 3, 2005
This was a really good recipe I thought. Very easy to make, and the ribs were so tender and juicy. I baked them for less time than the recipe called for and they turned out great! A bit different than run of the mill BBQ sauce in a bottle. I would recommend this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 14, 2005
Excellent. I served with white rice. My kids loved it, thats what counts the most, right? Definately will be making again! Thank you..
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Cooking Level: Intermediate

Home Town: Salem, Oregon, USA
Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 21, 2005
I made this for 2 so I bought 2 and change pounds of freshly sliced pork spareribs. I made the same amount of sauce as recipe which was way more than enough. Did exactly as recipe called for with turning and basting every 20 minutes 2-21/2 hours is enough. served with mash potatoes and corn. not nutricious but delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 20, 2005
Great recipe! I cooked 4 pounds of ribs and my husband alone ate most of it in one sitting! :) (and he is not a very good eater usually). I do recommend blending onions with the rest of sause in a blender as someone else posted before me. Makes it much easier to baste the ribs. I baked them for 2 hours though, instead of 3, and they cooked very well. The first hour and a half I kept ribs covered with aluminum foil and then removed it for the last half hour or so.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 26, 2004
Before this recipe I had never made ribs. They came out amazing!!! They were finished after 2hrs. with basting every 20 min. If I would have left them in the full 3 hrs. they would have been very well done at the 350 temp. I used beef spare ribs instead of pork because they appeared "healthier". I put all of the sauce ingredients into the blender to liquify, mainly because I wanted the onions blended in.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 1, 2004
Very good. I used more onions and less salt than the recipe called for.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Sep. 17, 2004
My family loved thede ribs and are already asking for more.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Sep. 3, 2004
This recipe made beef ribs taste excellent! I used 2 1/2 lbs of beef ribs instead of 4 lbs of pork and there was more than enough sauce to last the first two hours. And the meat really did fall off the bones! I also threw in some chili pepper for a kick and it tasted great. I will definitely use this recipe again and again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 29, 2004
My family loves these ribs! I cover mine with foil the first two hours. The last hour uncovered thickens the sauce.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 17, 2004
These were very good, but I ran out of sauce way to early also. I am going to make a double batch next time too.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 3, 2004
Extremely tender, though you ran out of sauce early on...way before 2 hours...I will double the amount of sauce next time...but my family LOVED this and the meat was falling off the bones.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 2, 2004
Awesome ribs! These are a new family favorite. I also cut out the salt.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 14, 2004
This was so good! Cook time is long, but worth it. And I agree with the other reviewers about cutting the salt a little. We will make this again. It smelled incredible.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: May 22, 2003
I found this to be an excellent recipe. Tender, juicy, and flavorful, my only complaint was there was just too much salt for my family and me. I will most certainly try this again, just with no salt.---Thank You, Vicky---
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The reviewer gave this recipe 2 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 28, 2003
Dear Vicky, I was sorry to find that the meat was dry and rather tasteless. Perhaps it would have been better with molasses? Thank you for sharing your recipie though. nnnnn
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 22, 2002
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.
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