The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 18, 2009
Delicious ribs! The sauce makes the moist, tender ribs just fantatsic. I did not have any tomato paste so I used tomato sauce and it still did not require the full time of simmering. A staple in our house now!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 11, 2009
I'm going to have to base this rating on my guests feedback since I didn't make enough to enjoy some myself. Four full racks went in quite a hurry!
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Rob
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 10, 2009
All I did was marinate the ribs for about 5 hours in a store bought sauce, bake for 2 1/2 hours @ 350 degrees. Tossed on the grill for 2 minutes each side and my husband praised me once he took a bite. It is so rare to hear praise for my cooking from the worlds worst critic. Thanks for a great recipe!!! Will use again, might even try to make the sauce next time.
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Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 8, 2009
Love this recipe. This is the best rib sauce ever.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 6, 2009
AWESOME! Can't wait to make again!!!!!!!!!
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Cooking Level: Intermediate

Home Town: Southbury, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 1, 2009
OMG!! This was, by far, the best rib recip and I've tried many. I've fixed this recipe 3 times now and I've gotten rave reviews every time! Please make sure you make the BBQ sauce in this recipe. It is fantastic! The only changes I made were to use only 1 cup of water and 2 TBL. of wiskey instead of just 1 TBL. By accident, I used chili powder instead of red chili pepper for the dry rub. Turns out....I like it better! They taste even more terrific the next day!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 1, 2009
Ribs were amazing...Sauce was ok.
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jim

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 29, 2009
I was looking for a really unique recipe for rib sauce, and I will be keeping this one. I used apple cider vinegar instead of white for more flavour, omitted the paprika and whiskey, and still got a divine sauce. It only took about half an hour to reduce it. I then cooked the ribs in the oven. I would have added whiskey, but it's just not something I keep around in the house. This one is the best!
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Cooking Level: Intermediate

Living In: Quebec, Quebec, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 24, 2009
This sauce was just ok for my family. We would not use it again.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 16, 2009
This sauce was ok. I didn't feel it was worth the raves it was getting. Way too many ingredients for a so-so sauce. Too smokey for my taste and not enough BBQ tang to the flavor. Now I have to figure out what to do with the whiskey I have left over....on the upside, baking the ribs first was a very good idea and made for some very nice, tender ribs.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 9, 2009
I'm just reviewing the cooking technique since I used my own sauce. Because the of the low and slow cooking in the oven, they came out so tender and juicy it was amazing. I also used a dry rub before cooking them and then applied the wet rub when I put them on the grill. Also if you have a membership get your ribs from somewhere like Costco, we got three racks of ribs for $20 bucks!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
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Reviewed: Oct. 7, 2009
These ribs were EXCELLENT!!! If I could give six stars I would. Best ribs I've ever had by far (resturants included). I followed the recipe exactly as written and couldn't be happier. Mmmm Mmm Mm...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 6, 2009
Dont be afraid of the chilly powder. I made it three times before I worked up enough courage to follow the directions and it's the best I've ever tasted. The sauce also makes a fantastic pulled pork
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 3, 2009
I made this with garlic bread, pepper steak, and deviled eggs. HEAVEN. We all ate until we were stuffed, and then picked at it some more.
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e

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 2, 2009
My husband and kiddos raved over these ribs! They claimed they were the best ribs they had ever eaten. I followed the recipe exactly, and they turned out great. Definitely a keeper! Thanks Scott.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Sep. 28, 2009
I used one slab of ribs and followed the recipe and there was enough sauce for the one slab. The only change I made was to use cane syrup in exchange for the molasses because thats what I had. The ribs were fall off the bone fork tender and the sauce has a really nice flavor. I only gave it 4 stars because it was so very very hot/spicy. The black and red pepper almost ruined the ribs for me, I don't like my mouth on fire when I'm eatting. So I would reccomend this and will save to make again but for sure I will leave out the pepper. I would maybe try adding a little more of the Jack Daniels whiskey also next time.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Photo by Julia Garreaud
Reviewed: Sep. 27, 2009
Lip Smackin good! I didn't have on hand or miss the Whisky or Liquid Smoke. Because I prefer onion crunchy I added it raw as it softens a bit during the thickening process anyway but still keeps the crunch I like. I also doubled the onion amount. I just cut a medium onion and when it was double the amount I decided to throw it into the sauce. It did not overpower the flavors at all. I also added a Tsp of Asian Chili Garlic sauce instead of flakes for a little extra kick. I normally would have finished off the cooking process on the barbecue but it's pouring rain out today here in New Hampshire. I finished them off in the oven and they couldn't have been more tender! I admit I loveeeeeed the sauce so much I was a bit too liberal in applying it to the ribs. My son called me on that one and he was 100% right! I never have Whiskey in the house but I can't imagine the two tsp that are missing would make a significant improvement. Love the method of cooking and the sauce is definitely a keeper. Might throw the sauce on Chicken next time and throw it on the barbie...Scott thanks for a great recipe and don't be shy to offer up a few more of your favorites!
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Photo by Julia Garreaud

Cooking Level: Intermediate

Home Town: Sherman Oaks, California, USA
Living In: Gilford, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Sep. 27, 2009
Nice change and wonderful rib sauce, everyone loved this. Will certainly use from now on. I did subsitute Splenda brown sugar for the regular brown sugar.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Sep. 24, 2009
I have never made baby back ribs prior to this. But I have eaten a whole lot of them prepared at various restaraunts. In my opinion is that these ribs blow them all away.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Sep. 22, 2009
I had a cookout and used this recipe and everybody loved it. However, I didn't have tomatoe paste or sauce so I used a cup of Ketcup and didn't have molasses I added more brown sugar and honey it was great. Thanks
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