Reviewed: Jun. 5, 2005

This is the first time I have ever made ribs and I was scared. This recipe was so easy and tasty I had nothing to worry about. I big hit with my "rib fanatic" friends!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CHRISYELLO

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 30, 2005

The only reason we stopped eating these is because we were stuffed beyond comfort. YUM! Followed recipe exactly. Make sure though that you do not put aluminum foil on grill until after you turn the heat down....whoops - we thought we had started a fire.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JILLTOONS

Cooking Level: Expert

Living In: Tacoma, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 30, 2005

This was my second time for this recipe and it rocks! I used baby back ribs, about 6 lbs so I doubled the rub. I cut down the amount of cumin and added onion and garlic powder. They sat in the refrigerator with the rub on them for a day and a half. I slow cooked them in the oven at 300 degrees for 2-1/2 hours then grilled last 15 minutes with BBQ sauce. They were the best, fell right off the bone. Look out Tony Romas! Mmmmmmmmmmmmm - the best !

Was this review helpful? [ YES ]
45 users found this review helpful

Reviewer:

RAYKATS

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Malaga, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 30, 2005

These were good, but a little dry. They get an 'A' for being easy, but we prefer the tenderness of boiling them first.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MONCHICHI

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 29, 2005

These were excellent. I only cooked 1.5 lbs ribs on a Q grill and 45 mintues on low was enough. I will make this again and again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DAISYDOODLE1

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 27, 2005

These are perfect! So easy and they turn out beautifully. I used to boil my ribs first and then grill them to make them tender but cooking them low and slow for an hour on the grill this way made them extremely tender. The spice mixture is great. WARNING: Make sure you cook on upper shelf of your bbq. If you don't have an upper shelf make sure you put the ribs fatty, meat side up and turn off one of the burners or most likely your meat will catch fire.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 25, 2005

Easiest way to make ribs I've come across. These were as good as if not better than a BBQ place we love to go to (an hour away). I used regular pork ribs and Dinosaur BBQ Sauce (best sauce ever). They were excellent. I am making these again tonight! I also bought 4 more racks of ribs that were on sale so we have them for the summer. Yummy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DEION23

Cooking Level: Intermediate

Home Town: Hornell, New York, USA

Living In: Endwell, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 16, 2005

I honestly couldn't believe that ribs could turn out so tender after only an hour on the grill... but I'm convinced now! These ribs turned out so great, two days later, my family is already begging me to make them again. One TIP - if you're using a larger grill as I was, try to maintain your grill temperature at 350 degrees F. This may require you to turn the grill to medium or even medium-high. Otherwise, I'm afraid the ribs would have been very rare after only an hour. GREAT RECIPE!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Joey P

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 2, 2005

We were VERY impressed with the way these ribs turned out!! Our grill could barely handle 2 slabs(it's a very small gas grill). So, after preparing as directed, we double wrapped in foil, and baked-on a cookie sheet-at 270 for 1 1/2 hour. We turned the heat up to 325 for another 30 mins. When we pulled them out, and unwrapped them they were falling off the bone moist and delish! BUT, we wanted the BBQ flavor, so we carefully slathered 'em up with Sweet Baby Ray's spicy/tangy sauce and grilled a couple of minutes a side. We served them with Restaurant Style Coleslaw 1 and Cowboy Mashed Potatoes-both from this site. I can't wait til tomorrow to eat what little is left over!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SBEACHY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 7, 2004

Even though I saw all the compliments for these ribs, I still thought there is no way you can make 3 lbs of baby back ribs in 1 hour. Boy! was I wrong. Now I can make them after work during the week, because these are more tender and moist than any I have ever made. Thanks so much for a keeper recipe!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SANDY WITEK

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Durango, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 17, 2004

5 stars on the flavor. The babyback ribs however, have so little meat, I will use spare ribs or country cut ribs next time.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Erin

Cooking Level: Intermediate

Home Town: Fennville, Michigan, USA

Living In: Avon Lake, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 4, 2004

These ribs were excellent. made my own sauce, and the entire family loved them. the cooking method is perfect!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

kelly

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 5, 2004

We used a Weber Charcol grill instead of gas.....the ribs were wonderful! The rub is the best I've had, others have been too spicy, this one adds the flavor not the heat. We used Sweet Baby Ray's BBQ sauce...yummy! We will try our gas grill the next time, I know the flavor will be great!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AUNTDEBBIE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 4, 2004

These were ok.. I think the spices didn't come through very wll, but then again, I didn't put them on very thickly. The ribs were also a little dry, so I might cut the grilling time down. Also, cutting the membran was really difficult.. not sure how to do this exactly, even after reading the other reviews... will probably make again with a few mods. :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CareyLee

Cooking Level: Intermediate

Home Town: Schaumburg, Illinois, USA

Living In: Round Lake, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 9, 2004

This is one of my favorite rib recipes. Last saturday I prepared these for a guest list of 40. I had three bbq's on the go. I did something different though. I added mesquite wood chips and let them smoke the whole time. Oh and a trick to removing the membrane: use a dry butter knife and scrap into the membrane at the small end of the back ribs..then take a piece of paper towel and grip that sucker and tug...should come off every time in one piece.

Was this review helpful? [ YES ]
134 users found this review helpful

Reviewer:

JEREMYM

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 27, 2004

The rub was excellent and I finished them off with Jack Daniels Grilling Sauce. The method was one that I would use again. I know that a lot depends on your barbecue, but next time I would let them go just a little longer, for a more tender rib. I didn't receive any complaints, though. My husband is already planning to pick up some ribs for next weekend.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

DEJAVIEW

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 25, 2004

I'm giving it 5 stars for the cooking method, as my ribs turned out perfectly cooked,and looked like they came from a Tony Roma's or something, instead of off my grill. I didn't get around to removing the membrane, but will try it next time. The ribs were delicious, with my own rub recipe. Great technique for great ribs...Mmmmm Mmmmm good!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GENELLEB

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 12, 2004

I don't think I have a "prize Winning" grill so this recipe didn't work out for me! Taking off membrane is good to help reduce flare-ups but after 1 hour my ribs were quite "rare"....so i had to hurry them up a bit and they were a little crisp on the outside. If you know your grill well (temp 350) theis recipe should work out for you.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MONKEYHANGTIME

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 9, 2004

I joined Allrecipes just to rate this recipe. It's perfect! The ribs come out perfectly grilled, tender, and flavorful. My husband said he liked them better than his favorite bbq restaurant's ribs and asked me to cook them again the following night!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CaseyH

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 9, 2004

I think the cooking method is really the key to this recipe. I tried it using boneless country-style pork ribs, and following another reviewer's suggestion I baked them on a rack at 325 degrees F for about 1 12 hours for 1 12 lbs of ribs. They were pretty good, and I did like the seasoning, but the spices never seared together like they would've on the grill. Still, while I think the grill method would have turned out even better than the oven, either way this is a great last-minute (no marinating) rib recipe, and a good BBQ sauce like Sweet Baby Ray's can make up for the lack of a grill!

Was this review helpful? [ YES ]
0 users found this review helpful