Reviewed: Nov. 11, 2009

Great recipe! This was my first attempt at grilling ribs, and my dad (who is an expert) was even impressed.

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Reviewed: Oct. 29, 2009

This is the best recipe for ribs ever!! I use Sweet Baby Rays barbecue sauce. Heaven...soooo good. I suggest you do it just as written. Don't change a thing!!

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LITTLEST_MERMAID

Cooking Level: Intermediate

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Reviewed: Oct. 4, 2009

Love, love, love this recipe! I remove the membrane by slicing around it then yanking it off with a paper towel. I season/rub as directed. I bake mine for about 3 hours on 325 and throw them on the grill and baste w/sauce to finish them. I have used regular pork spareribs. Thanks for this recipe!

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STORMYEYEZ74

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Reviewed: Oct. 2, 2009

You cannot cook baby back ribs in 1 hour. 4 hours , yes, 1 hour, no way are they done.

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River City Smokehouse

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Reviewed: Sep. 22, 2009

This is so delicious! I used this recipe on thick bone-in pork chops and barbecued them for about 15 minutes. I smothered the chops in bbq sauce and transferred them to a 170 degree oven for another hour. They were extremely tender and tasty! I keep a shaker bottle of this spice mix in my pantry now!

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KRRRYSTAL

Cooking Level: Expert

Home Town: Jefferson City, Missouri, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Sep. 13, 2009

This recipe is a keeper. I had company last weekend - my girlfriends husband is quite a food critic and he said these were #1. All others agreed! Thanks for a spectactular recipe.

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SUEDONOFRIO

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Reviewed: Sep. 7, 2009

Yeah!!!! I finally made some really good ribs!!! I can cook, but the one time I tried to make ribs, oh, 25 years ago, they came out tough and awful. These were great!!! I followed all of the directions for removing the membrane (I used a paring knife to get each membrane started) and for the rub. I did brush some beer on the ribs before I put the rub on to help them stick, but I probably didn't have to. They were in my fridge for 24 hours before I cooked them. We use a grill that can burn charcoal or wood, so getting the flame just right was tricky, but it all worked out. I just used bottle barbeque sauce, but next time I will either doctored some, or make some from scratch. Yummy!

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Sondra BJ

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Reviewed: Aug. 16, 2009

I need the grill for other things, so I used the spice rub and baked three racks in foil (each in its own foil packet) for 2 hrs at 300 deg. Then I took them out, let them set till I was ready to use them, and put them on a medium low grill, flipped them, sauced them, and AMAZING. Going before they hit the table. Note: to remove the membrane take a sharp knife, run it along the middle of the smallest bone on the bony side. Separate it carefully and then just pull it off in one swoop. Works every time, and no coming off in pieces. Enjoy and bask in the glory.

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csegher

Cooking Level: Expert

Home Town: Long Island, New York, USA

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Reviewed: Aug. 16, 2009

Flavor was very good. It may have been the type of grill or my error that they didn't turn out as great as I expected; I want to make sure they stay moist next time so I will seal the ribs in foil before cooking next time.

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DEBHODNY

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Reviewed: Aug. 5, 2009

we really wanted to BBQ something other than burgers and came across this recipe. I wanted to give a try but my husband was a bit reluctant due to the fact that we cannot open the lid for one hour. Well, i insisted and the Ribs came out AWESOME! I cut down on the cumin and wished we added a bit chili powder to give it an extra kick. I cannot wait to grill this again but i will lower the temp from 350 to 300 and keep the lid close for an additional 1/2 hr to see if it falls of the bone tender.

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ceecee

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Reviewed: Aug. 4, 2009

Excellent! Let them sit in the fridge overnight with the rub then baked them at 350 for 3 hours. Slathered with sweet baby ray's and grilled for about 15 minutes were so tender they were falling off the bone. Have made twice in the last month and I am sure to make them again in the very near future.

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ZOPOOH

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: Aug. 4, 2009

Used this recipe with Hibb's sauce, and it was outstanding. everyone was raving about the ribs. I cut my ribs in half for serving purposes, and baked in a covered shallow pan with a bit of water for 2 hours at 325*. Then I grilled and basted with BBQ sauce for 5 minutes. They were literally falling off the bone!

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Maya

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Reviewed: Aug. 3, 2009

I FOLLOWED THE RECIPE, ONLY ADDING SOME ONION AND GARLIC POWDER. I BAKED THEM AT 300 FOR 2 HOURS (WE HAD TOO MUCH GRILLING GOING ON TO COOK THEM ON THE GRILL FOR AN HOUR.) TOOK THEM OUT OF THE OVEN, SWABBED THEM IN BBQ SAUCE AND GRILLED THEM UNTIL CRISPY. EVERYONE LOVED THEM AND WERE EVEN PICKING THE CRISPY CRUMBS OFF THE PLATTER!! GREAT RECIPE, WILL BE MY BABY BACK REGULAR FROM NOW ON. THANKS!

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mammamoey

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Reviewed: Jul. 28, 2009

These were so tasty and would have been even better if I could have cooked them on a charcoal grill. Even on gas they turned out great. The hardest part with this on gas, however, is that with sugar the fire gets high and hot and can burn the ribs. I will definitely do this on charcoal next time and I am sure that they will be even better.

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riddah

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Reviewed: Jul. 16, 2009

One hour was just right on my grill. I used our local Salt Lick rub, perfectly done ribs, very easy!

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BRIDGMARY

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Reviewed: Jul. 6, 2009

Wonderful. I didn't change a thing and I didn't peek. It was the hardest part of making these delicious ribs. Thanks Bonnie for another keeper.

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Hummel97

Cooking Level: Intermediate

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Reviewed: Jul. 5, 2009

We'd always been under the impression that making ribs was complicated, so we'd always strayed away. Not anymore! Super easy, super tasty! We're calling this one a keeper!

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blueostrich

Cooking Level: Intermediate

Living In: Richland, Michigan, USA

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Reviewed: Jul. 5, 2009

I am English and my hubby is from the South so in our house he is always the one to do ribs (not a traditional thing in the UK at all). Yesterday was 4th July and he was working so I decided to treat him with ribs as a surprise. I followed the recipe and the advice I saw from others and it was fab!! He was so surprised and pleased (maybe even miffed that I did so well. LOL). The top rack on our bbq does not work well though, and so could not cook them that way. Instead I put 4 medium potatoes on the grill and laid the ribs on top of them. It kept the ribs away from direct heat until the last 20 mins or so, and then I scooped the inside out for mash! I think the flavor of the rub was just to my taste. Delicious.

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susu

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Reviewed: Jul. 1, 2009

These are really, really good ribs. For my own taste I would go lighter on the chili poweder & a little heavier on the cumin. The cumin was a nice touch, unexpected and made a big difference. Used Sweet Baby Ray's as suggested in the other reviews & it was very good.

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