Reviewed: Jun. 13, 2010

Best ribs I have ever eaten.I would give it 5 stars. It really should be more. Thanks loads.

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3 users found this review helpful

Reviewer:

tippyjoe

Cooking Level: Expert

Reviewed: Jun. 6, 2010

MINE BURNED TO A CRISP AFTER FOLLOWNING DIRECTIONS EXACTLY!

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Reviewer:

Colleen

Cooking Level: Intermediate

Home Town: Tarpon Springs, Florida, USA

Living In: Hot Springs, Arkansas, USA

Reviewed: Jun. 6, 2010

Made these last night for a family BBQ and thought these were EXCELLENT. Meat fell off the bone and flavor was wonderful. Followed exact recipe. These ribs will be made again and again. Thank you Bonnie!

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Reviewer:

Joan

Cooking Level: Expert

Home Town: Newton, Massachusetts, USA

Living In: Irvine, California, USA

Reviewed: Jun. 5, 2010

These ribs made a mess on the grille from falling off the bone! Slow cooked in oven on 175 for 5.5 hours and then grilled them. Excellent!

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4 users found this review helpful

Reviewer:

Sarah

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Living In: Baltimore, Maryland, USA

Reviewed: Jun. 3, 2010

Made this over Memorial Day weekend and ended up having to bake them in the oven as another reviewer recommended due to threat of rain. I actually only used the dry rub and didn't add the wet sauce because the rub smelled so good. They were falling off the bone and tasted fantastic! Can't wait to try them on the grill!

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5 users found this review helpful

Reviewer:

tigergal73

Reviewed: Jun. 1, 2010

Very good and very easy recipe that the family really went for. I was surprised by the full flavor of the rub yet it did not overpower the pork. Pork ribs are from pork and should taste like pork and not just the sauce or marinade.

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2 users found this review helpful

Reviewer:

prischap

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Living In: Imperial, California, USA

Reviewed: Jun. 1, 2010

I preheated the grill to about 400 degrees and then followed the remainder of the recipe, but the ribs were rather tough. I finished them in my crock pot. The flavor is excellent. I did use less cumin and put a honey flavored bbq sauce. I intend to make these again, maybe increasing the grill time another 15 minutes or so. Thanks, Bonnie. This is a keeper. I am editing the above. I tried this recipe a 2nd time and increased the pre-heat time to 500 degrees and grilled the designated time. It did make a difference. I could hear the sizzling, but was determined to not open the grill. The extra heat made a difference. I cannot wait to make these again.

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Reviewer:

BelleD

Reviewed: Jun. 1, 2010

After reading the favorable reviews by people who chose to bake these in the oven, I decided to give these a try. I rubbed the ribs the night before, then wrapped them tightly in plastic wrap, at the suggestion of a friend. The next day I baked them uncovered at 190 degrees for about 5 hours (until tender). I then poured on the barbecue sauce and turned up the oven to 450 degrees until the sauce started to brown. They were fantastic- moist and tender. I'd like to try this next with boneless country-style ribs. Super simple and absolutely foolproof when done in the oven.

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Reviewer:

BarbinRI

Cooking Level: Expert

Reviewed: Jun. 1, 2010

Made this for Memorial Day gathering and it went over quite well. I used about 9 lbs of ribs so adjusted accordingly. Also cut down a tad on cumin and added garlic/onion powder. Precooked in oven at 300 for 2 hrs so all I had to do was slap em on the grill and brush with barbeque sauce...really was a good turn out

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2 users found this review helpful