Reviewed: Sep. 29, 2005

Absolutely wonderful! I love everything about this recipe although, I do rub the rub in. I like spicy. This recipe is an all time favourite in our house.

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Aislinn

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Reviewed: Sep. 20, 2005

This is a great recipe. The ribs come out tasty and tender without having to bake them in the oven beforehand like a lot of "grilled" rib recipes call for. Be sure to use a quality bbq sauce for the basting in the last 5 minutes. We like KC Masterpiece.

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KATHYP100

Cooking Level: Expert

Home Town: Robertsville, Ohio, USA

Living In: Arvada, Colorado, USA

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Reviewed: Sep. 16, 2005

We never make ribs without this rub now -- OR without removing the membrane - what a difference that makes. We struggled at first, but finally got the hang of it (hint-use a regular table knife-not a sharp one). Terrific recipe! I cook them in the oven as often as on the grill and they're great that way too!

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MANOMES

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Santa Clarita, California, USA

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Reviewed: Sep. 10, 2005

I followed the suggestions of removing the membrane with the butter knife and it worked great! I used a Weber gas grill and placed my aluminum foil over the "V" inserts and grilled the ribs on the main grill.

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WRIGHTGM

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Reviewed: Aug. 29, 2005

This recipe is fantastic. The first time I made these I accidentally overcooked them because I got busy with other parts of my meal and they were still fastastic! Even without topping with BBQ sauce these are great. The whole membrane thing takes some time and I did not notice a huge difference between the racks I did and did not do this to. This is a great recipe.

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KOTAJAX

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Reviewed: Aug. 29, 2005

I don't normally submit reviews, just read them, but I had to submit a review on these ribs!! These were so easy and turned out wonderful! I was a little nervous about removing the membrane (after reading about the difficulty some people had), but I followed the advice from one review and used a butter knife and scraped back a little, grabbed it with a paper towel and tugged. The whole thing came off in one piece! I used about all the "rub" for a 3lb. rack and cooked it on the smaller "warming" rack on my gas grill, with foil beneath. Good thing that foil was there or I would've had a real mess! I set the grill just a little above low, to maintain a temperature of 300 degrees and DID NOT LIFT THE LID. I applied BBQ sauce the last 5 minutes and let that cook into the ribs. It created a BBQ glaze that was beautiful! Nice presentation! I got a big "WOW" from my husband. I have been looking for an easy, delicious rib recipe for a long time and I finally found it! Will definately make these again.

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Sandy

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Reviewed: Aug. 27, 2005

Wonderful recipe and so easy to make. My family loves these ribs and asks me to make them regularly. I make extra spice mix to have it on hand. I too wondered which rack to cook the ribs on, so I put put the foil on the grill and the ribs on the top warming rack. I find that I have to cook the ribs a longer than what the recipe states to get them tender, but we have a big family I probably make more than 3 lbs of ribs at a time. I experimented by cooking two racks of ribs at the same time, one with the membrane sheath removed and the other without, and removing it definitely made a big difference.

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Jessie

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2005

Awesome! My husband said this deserved more than 5 stars! I followed the recipe exactly and wouldn't change a thing.

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sweetchickie

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Chilliwack, British Columbia, Canada

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Reviewed: Aug. 1, 2005

Good ribs, however, I would change a few things. I would simmer ribs to assure tenderness (this would also cut grilling time in half), bring simmered ribs to room temp.,rub with spice mixture, then wrap and refrigerate until time to grill. Also, I would not use commercial sauce again, but prepare my old stand by that I get rave reviews from. I was a little concerned about a fire (with my gas grill) after reading other reveiws, so I purchased a one time use aluminum pan, placed it on the lower grill with a little water in it, and put the ribs on the upper grill. No problem. Thanks for the recipe. :-)

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wercookin

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Reviewed: Jul. 20, 2005

Excellent technique for "quick" ribs. We loved it!! I just used a prepackaged dry rub and Stubb's Original bbq sauce. instead of the foil, we put a aluminum 9x13 underneath the grate to catch the drippings. There was not more than 3 TBSP of drippings, but the horror stories on these reviews scared us into using it!! Thanks for the technique - we will use it forever!!

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CEGILLY

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Reviewed: Jul. 16, 2005

These were easy and a BIG HIT! Thanks for sharing!

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MONIQUE57

Cooking Level: Intermediate

Home Town: Palos Verdes Peninsula, California, USA

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Reviewed: Jul. 7, 2005

Great recipe! Made these for the 4th of July crowd and they loved them! This was my first time making ribs and I was nervous because so many people said to boil them first, but these were easy, and very tender. KC Masterpiece original was the sauce I used. Yum.

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JWELNICK

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Reviewed: Jul. 7, 2005

These ribs turned out awesome. I actually cooked on indirect LOW heat for about 4 hours. The meat fell off the bone. I will try a bit less chili powder next time. Just my personal tast preference.

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MILLAGALL

Cooking Level: Expert

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Reviewed: Jul. 7, 2005

easy yet so good

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JANDC1927

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Jul. 4, 2005

We made this for our Fourth of July cook-out. Absolutely FANTASTIC. Used 3 pieces (each of which weighed about 10 oz.) of boneless country pork ribs ($1.39/lb. on sale!). After 50 minutes we did open the lid of the grill and rearrange the pieces (same side up) to ensure even cooking. Then turned the heat up a few minutes to get it up to temperature, and then back down to low for the last 10 minutes before adding the BBQ sauce. Excellent with wilted spinach.

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COOKER476

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Reviewed: Jul. 3, 2005

My husband is an avid b-b-q-er and I love to cook. I told him about this recipe that I wanted to try. He was very skeptical in the beginning until he actually tried them. Since it was just the two of us, I made a 2lb slab. These were some of the best ribs we've ever had! I will definitely be using this recipe again.

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STLCOOK

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Reviewed: Jul. 2, 2005

These turned out perfect. When I went to the spice cabinet, I realized I was out of regular Chili Powder so I substitued with ANCHO CHILE PEPPER. It added an incredible flavor. I would highly recommend using the Acho Chile Pepper in place of the regular Chili Powder. Also, I did add a packet of mesquite wood chips to the grill. Followed cooking directions and turned out great.

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A COOK IN TAMPA

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Reviewed: Jun. 27, 2005

Y-U-MMMMMMMMMMMMMMMMM!!!!!! This recipe is SOOOOOOOOOOOOOOOOOOOOOOO good!!! It was VERY easy to prepare. The ribs were SO tender and the spices gave them just the right amount of "kick". SOOOOOOOOOO GOOOOOOOOOD!!!!!!

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AMAE69

Cooking Level: Expert

Home Town: Woodbridge, New Jersey, USA

Living In: Hillsborough, New Jersey, USA

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Reviewed: Jun. 19, 2005

I was very skeptical about only cooking these for an hour on low heat, but I followed the recipe to the letter (with the exception of adding equal parts garlic salt to the rub)and they turned out perfect! If you have read any of my reviews before you know how picky my boys are! It was a great end of Father's day for my husband. As far as the recommend of the foil, it is a MUST. What I wasn't clear on because I only have a cooking rack and a warming rack on the top of my grill-was where to put the foil. I just set it directly on top of the gas source vents, they are the "V" shapes in most gas grills-and when I opened it, it was covered with the drippings, I can see how others caught fire! Thanks so much for this Bonnie, I will never make ribs any other way!

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FBAL92

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Dallas, Texas, USA

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Reviewed: Jun. 9, 2005

These really are prize winning ribs and deserve every one of the five stars that they are rated. I followed the recipe exactly. I had never trimmed the membrane off the underside of the ribs before but I followed the recipe and found that it was not difficult at all. I had read that another reviewer's grill caught fire! I had no such problem...I lined the entire lower rack of the grill with foil and it caught the dripping off the ribs. What I really loved about this recipe was the ease of it all. While these were cooking for an hour on low, I was in my swimming pool with my son because we are having a heat wave in NJ. This is such a great recipe for a busy Mom. For the last five minutes I turned the grill to med/high, removed the foil and grilled this with barbeque sauce so they would have nice grill marks. I will be making these many, many more times this summer. Thank you so much for this great recipe!!

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