Reviewed: May 20, 2004

This recipe was excellent. The whole family was drooling as soon as I took the ribs off the grill. The flavor of the spices was great!!!

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MILLIE227

Cooking Level: Intermediate

Home Town: Evansville, Indiana, USA

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Reviewed: May 16, 2004

These ribs were fabulous! As my husband and I do not like chili powder and cumin, I substituted the rub for one that I get every year from the Pork Palace (A pork chop stand at our local state fair). Cooking them ever so slowly gives them a smoky flavor that does not overwhelm. Thank you Bonnie for this recipe. I will never cook ribs any other way!

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Corinna

Cooking Level: Expert

Home Town: Woodstock, Connecticut, USA

Living In: Middletown, Connecticut, USA

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Reviewed: May 13, 2004

This was so easy and delicious!! I wouldn't change a thing. I don't think I'll ever use my oven again to cook ribs.

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njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

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Reviewed: Apr. 26, 2004

I have never made ribs before and purchased a rack at the store the other day on a whim. This evening I decided to make them and did a quick search for a recipe/marinade. This one caught my eye because it sounded easy and I had all the ingredients. They turned out fabulous. Even my husband, who takes meat very seriously, raved about how tender and flavorful they were. This one is a keeper!

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KBTAING

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Reviewed: Apr. 5, 2004

This was absultely fab!!! I did the oven method like another reviewer did and Everyone loved it. My boyfriend took a some to work and they are asking for the recipe, he ate a slab and 1/2 himself! I also used the seasonings on chicken and it turned out wonderful. THANK YOU SO MUCH FOR THIS RECIPE!!

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MARCIKAY

Cooking Level: Intermediate

Home Town: Fostoria, Michigan, USA

Living In: Lake Orion, Michigan, USA

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Reviewed: Feb. 26, 2004

This recipe has made me a star! The removing of the membrane is the best cooking tip I have ever seen! I have even used pork spare ribs with this, once I mastered the skills. I have never had them catch on fire. I heat my grill, prepare the ribs, then, when open the grill to lay out the foil, I reduce the heat, place the ribs on the top grill, and then I do not open it for any reason. I know that some grills don't have a super low setting, and that is what you need to do this recipe. After the hour, I TURN OFF THE GRILL, then I open it. Baby backs are always done, the spare ribs take a little longer, so if they are not done, I remove the old foil, lay in new foil, THEN TURN THE GRILL BACK ON and close. When they are done, I slather them with sauce and just let them sit for a little while, on the unlit grill, the heat usually is enough to finish them off. I swear by this recipe, thank you so much!!

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SERNARAMA

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Reviewed: Jan. 28, 2004

Awesome! Thank you Bonnie. I have always been daunted by making ribs as they have usually burned. Rub was great, and thanks for the tip on removing the membrane. It was way too cold to use the barbecue (-42)so used the oven. I lined a baking sheet with foil and placed racks on it. Lined up 6 slabs of ribs and cooked at 325F for about 2 and half hours. Every half hour I drained the fat from the pan and turned the ribs. Used a Canadian Club whisky barbq sauce and basted it twice in the last half hour of cooking. Baked potatoes as well and all the gang could say was "ooh baby, the best ribs ever! Better than Tony Roma's" We will never head out to buy ribs again! The 3 teenagers and a husband were still raving the next day! I will make them for our Superbowl party, but will have to use 2 pans to feed 10 people. So I plan on cooking at 300F for 3 hours and switch racks. The ribs are cooked when they shrink from the bone and you can wiggle the bones.

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FOOTBALL.MOM

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Reviewed: Jan. 12, 2004

These are the best ribs I've ever BBQ'd - absolutely scrumptious! The only thing I do differently is shorten the cook time - I find 50 mins. is perfect, but every BBQ is different. Thanks so much Bonnie!

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Marilyn

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Reviewed: Sep. 12, 2003

I recently made these on a camping trip. The combinations of spices give the ribs a delicious flavor.

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JMACKIE

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Reviewed: Sep. 5, 2003

These ribs were awesome. Very flavorful. Easy to prepare. The texture of the ribs was as if a professional chef had prepared them. I followed the recipe to a T, except I used commercial BBQ sauce and added a good amount of bottled hot sauce. I like them a little zippy. The rub was excellent. To remove the membrane use a very sharp small knife on the edge of the rack in the middle. Shimmy the knife with the blade down between the meat and the membrane. Once you have a good size opening, grip it and pull back across the rack of ribs. It will pull off. On the grill make sure you put the ribs on the top rack of the grill. Also I used heavy duty foil and folded a lip around the foil edge to catch the oil. It worked fine, make the piece of foil wide enough to cover the area under the ribs. I did not open the grill even though was tempting. No flames. Make sure the temp is on low. These were great enough to impress company!

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Diana

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Reviewed: Sep. 2, 2003

I always thought that the best ribs must be made slowly until they are tender on the grill only. This, however, always results in burned ribs that never get very tender even if you use foil wraps and such. But I've read enough recipes to know now that the secret is in this boiling process beforehand. I didn't have this recipe on hand when I made these but I do give this recipe 5 stars for the unique technique of removing the membrane. No one else ever mentions it. And it does just pull right off once you manage to get a good grip on it. Pliers probably would work well. I didn't use the rub, I didn't marinade. I just boiled in plain water and grilled with some good quality BBQ sauce out of a bottle. They were the best I ever made. Next time I will try the rubs and marinades because even though the meat came out very tender the meat could have used a little more infused type flavor. The sauce was wonderfully sticky and gooey as it should be but the BBQ flavor was all on the surface. Thanks for the technique Bonnie. I'll never be reluctant to make ribs again.

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JUSTCYN

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Bay Minette, Alabama, USA

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Reviewed: Aug. 2, 2003

absolutely perfect

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MOLLYSCS

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Reviewed: Jun. 17, 2003

The spices smelled really good, and the cooking method seemed like a good idea... but a little on the dangerous side. The drippings in the pan caught on fire and started quite the blaze after 30 minutes of cooking. Luckily I caught it in time pulled the ribs out of the inferno with really long tongs. They were a little charred on one side but not done, so I finished them in the oven. I'm sure they would have turned out great...had they not caught fire. Oh well, good luck to everyone else- and be careful!

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Trina

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Pearland, Texas, USA

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Reviewed: Jun. 1, 2003

This made a memorable picnic for our family today. Because of a time constraint,yesterday morning, I baked them covered in the oven at 375 for 2 hours with the dry rub. Then before lunch today my husband finished them with the sauce on the grill.

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SUSYKEW

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Reviewed: Apr. 4, 2003

This looked so wonderful up until the last 10 minutes. All the grease that pooled on the foil liner caught fire and almost burned the grill...we almost rolled the grill into the pool. Needless to say, the grease was a problem, and what resulted was $25 worth of black bones. Kristi

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KCORVETTE

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Reviewed: Apr. 1, 2003

Great recipe!The seasoning was perfect! Will definately make again! Thank you Bonnie

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MONICA213

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Reviewed: Mar. 30, 2003

The really unique thing about this excellent recipe is the technique of removing the membrane sheath....something I'll continue to do no matter what seasonings I'm using. (It's EASILY done with a pliers!!) Also, the method of 1 hour/no peeking makes it carefree. I used a 3 burner gas grill with one turned off so the meat could lie atop, the other 2 burners on "lo".

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MARGO

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Reviewed: Feb. 9, 2003

If you don't love cumin.....you won't love this recipe. The cooking time is perfect-really made a nice, tender rib.

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CHEF RUBARB

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Reviewed: Nov. 18, 2002

This is the PERFECT spice mix, and the best way to season the meat. Trimming the membrane off is crucial, and actually not that hard to do with a flat boning knife if you insert it parallel to the rib and directly over it. Once you get the first few done, you can grab the membrane and just tear it off the rest. But for the preparation, I prefer to SMOKE the ribs Southern-style on a Weber instead of doing them in the oven. The key to this is that you put all the coals in a pile on one side of the grill, then all the meat at the far opposite side. Add the soaked hickory chips and the seasoned meat (no sauce yet) and close the lid quickly, close down the top and bottom vents to about 1/4 open, and leave it that way for an hour. Then, add more soaked chips (adjust the vents if needed) and start basting the meat with the barbeque sauce once every 15 minutes for another hour. Close the lid as quickly as possible every time, as the chips will want to flare up and you want to try to avoid that. I've done this at least a dozen times now, and it comes out perfect every time, with the crunchy carmelized sauce on the edges and the meat very tender and juicy.

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CHRISNELDER

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Reviewed: Nov. 7, 2002

As another reviewer put it, the hardest part of this recipe is not opening the grill. Yes, a bit tedious to prepare, but worth all the effort. My husband loves them this way, just make sure that they are baby backs, no sub will do. Thanks Bonnie!

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