Rad! Despite the long preparation time I found the overall product phenomenal and my BBQ guests did back flips over the results.

Simply wonderful! Very tender indeed from the slow oven baking. The simmering sauce filled the whole house with a tempting scent, then proved perfectly delicious to have on the ribs. We were having bad storms, so I had to broil instead of grill. Still great. Will freeze left over sauce.

Really, really good. Next time I will make extra sauce to keep on hand for chicken etc. Thanks Scott for sharing

THis is the best and only way I will now make ribs. Really dont have any suggestions b I made it exactly as the recipe said and I wouldn't change a thing.

These are the best ribs I've ever made! I doubled the bbq sauce as other people had mentioned and served them with grilled sweet potatoes. My boyfriend, who doesn't even like ribs, LOVED them. Thanks for the recipe, Scott!

Made these for dinner tonight. Hubby said I out did myself! I've tried so many rib recipes over the years and these can out awesome. From now on this is the only way they'll be cooked. It was too bad I only had one rack of ribs for the two of us. Next time I know to do more. The sauce I thought was going to be too spicy, but complemented the ribs perfectly. I even put some BBQ sauce in my baked beans and the came out great too. Thanks Scott for a great recipe!

Great recipe!! Followed it exactly. I have made these several times now and my husband (who loves ribs) always raves. Don't let all the ingredients in the sauce scare you...it's super easy. TIP: Double it and freeze 1/2 for next time. Also: be sure to wrap the ribs TIGHTLY in foil and line a baking sheet w/foil to avoid accidental leaks of the grease in your oven!

We loved this recipe. The flavor is great! I changed it a bit by marinading the meat in a dry rub overnight, then baked it in a pan with 1/2 cup water and covered with foil in a 325 degree oven for about 2 1/2 hours (or until tender). Then, slathered the ribs with the sause and baked another 20 minutes at 400. In addition, I added a extra tablespoon of whiskey and cut back a bit on the red pepper. YUM!!!

This was excellant. Only changes I made were to boil the ribs for approx. two hours and then bake at 250F for another 2 1/2 hours and i doubled the recipe for the sauce. Adefinate crowd pleaser

I had to substitute ketchup for the tomato paste and water. Flavour is great. Will definately make again. Worth the effort to make homemade bbq sauce!

oh my!!! i am a college student and i made this for some of my friends when they came up to see me.. now every time they or anyone who knows them comes to see me, they ask if i can make them YUMMY!! it may take a while but so not difficult.

The BEST

I was always scared to cook ribs, but this recipe has never failed to be tender and delicious. It is now what I'm famous for cooking.

My family really liked this. I tried this against another recipe, and this one won, hands down. Good job Scott!

Super recipe!! Thanks. I also slow cook my ribs, without sauce, but with the seasonings for a few hours on the grill, but with indirect heat, either on the charcoal grill or the gas grill. Heat the grill ahead, then turn off one side of the grill, turn the other side to low or push all your coals to one side of the grill putting the ribs on the non-heated side, and you can cook them and flip them to your hearts content and then they get that grilled to perfection flavor! Also, spritzing them down occasionally with a bottle half-full of apple juice keeps them moist during this long grilling process. The meat will start to pull away from the bones on the ends about half an inch or so, and as you flip them, they will start to pull apart. That's your signal to start saucing! Turn up the heated side or add more charcoal to medium heat. For the last half hour of grilling, slather on the sauce, still on the indirectly heated side as you don't want your precious commodity to burn. Trust me, this extra effort of grilling on medium indirect heat will be the difference. Again, great recipe. Lip-smacker!!!

Some of the best ribs I have ever had! Without a doubt the best I have ever made. The directions on this recipe are flawless. These things just fall off the bone. The sauce in delicious. The only thing I do to change it is add a few more tablespoons of whiskey and add 3 cloves of chopped garlic to oil with the onions.

Excellent... baked them in the oven after boiling them for one hour, turned out great.

The sauce for this was fantastic** Lots of "stuff" in the sauce which I thought might get in the way but WOW! was I wrong. Finger lickin good.

I looked forward to trying this recipe and followed it exactly. It took a whole lot of "doctoring" to make it tasteful and presentable.

Very good sauce. But the cooking method is the real cincher. It made the ribs very tender. So basically you can use any sauce you want after cooking the ribs. I did have to add another 15-20 minutes to make sure the sauce was thick and not soupy, so it took about 2 hours to make. My fiance LOVED it. Paired with the tender ribs it was a definate hit in our house. We will be making again!!