Reviewed: Mar. 25, 2012

I was skeptical of ribs not cooked on the grill but after reading the reviews I knew I had to try this recipe. They were awesome! I ggot rave reviews from the family. The sauce was perfect. I would highly recommend trying this when making ribs next time. Thanks so much for a great recipe.

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Reviewer:

SharonC

Cooking Level: Expert

Home Town: Wakefield, Massachusetts, USA

Living In: Windham, Maine, USA

Reviewed: Mar. 22, 2012

I taught my man to make ribs with this recipe and he's been the rib-maker in the family for four years with this recipe. It even beats my mom's ribs. The only adjustment he's made is to subsitute half the ketchup for BBQ sauce.

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Reviewer:

windlecm

Cooking Level: Expert

Living In: Nanaimo, British Columbia, Canada

Reviewed: Mar. 4, 2012

I followed the sauce recipe exactly, by half, with 2.5 lbs. of thick bone-in pork chops, and added a little liquid smoke. Delicious! The sauce is so simple. I cooked it at 300 degrees for 3 hours, the first hour with half the sauce, covered, then removed the cover for the rest of the time because the sauce was so watery. Added sauce at hour 1 and 2, scraping the sauce off the foil the last time because it was setting up pretty good. It did not burn that way. The meat was fall-apart tender and the sauce was perfect thick and sticky and tasted just right, no tomato ketchup tang, which I was concerned it might have. We both loved this and will definitely make it again.

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Reviewer:

Cherie

Reviewed: Feb. 29, 2012

Sorry, not a hit here.

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Reviewer:

VernaBice

Reviewed: Feb. 14, 2012

Delicious!!! My family raved about the sauce and tenderness of the ribs. I used country style pork ribs and halved the recipe. Came out superb! I skipped braising as suggested by another review and my meat was fall off the bone tender. I also used a smaller casserole dish and did not need to baste. The sauce covered the meat. Next I am going to try a brisket. This is now my go-to BBQ recipe!

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Reviewer:

becrum

Cooking Level: Intermediate

Reviewed: Feb. 9, 2012

These were AMAZING! I skipped the braising (I was too lazy) and added about 1/2 cup of diced celery. I didn't bother with the basting. Just poured all the sauce over them, covered and cooked for 2 hours, uncovered and cooked for another hour. This is my new favorite recipe!

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Reviewer:

Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

Reviewed: Jan. 29, 2012

I followed the recipe exactly and these turned out very well! However, I have also cooked these slightly differently using the same sauce recipe- ~4-6 hours in a crock pot and then broiled for a few minutes to crisp them. I prefer the crock pot method because they turn out more fall off the bone prepared that way.

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Reviewer:

comeara

Reviewed: Jan. 26, 2012

Made the additional sauce as someone recommended but found I simply did not need it so I'm going to try to freeze it. These were like everyone said. Covered them for 2 hours then uncover for 1 hour. No need to baste. Fall off the bone Good. I made the California Cole Slaw Recipe to go with it along with some homemade mountain bread. So nice to have a summer meal in the middle of winter.

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Reviewer:

Ellen S.

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Cooking Level: Expert

Reviewed: Jan. 22, 2012

I am giving this recipe 5 stars for ease and taste! I looked at various recipes that required marinading overnight, boiling, ect. These were ready in just over 2 1/2 hours without marinading or boiling! We loved the sweet taste of the sauce and loved the onions! I followed the recipe except for not having dry mustard I used 4tbls of dijon. Oh, also used 1 cup of regular ketchup and 1 cup spicy ketchup. All in all these were delicious and so easy to a make. I did not baste once! I put in casserole dish, covered with half the sauce and covered with foil and baked for 2 hours. Then uncovered and put rest of sauce and cooked for an additional 30-45 minutes. Try this recipe, you won't be disappointed.

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