Reviewed: Oct. 4, 2007

Absolutely amazing. Don't change a thing.

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KTOOTHAKER

Cooking Level: Intermediate

Home Town: Wilton, Connecticut, USA

Living In: Norwalk, Connecticut, USA

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Reviewed: Sep. 8, 2007

After trying this a couple weeks ago, a less spicy version for my sensitive fiance, I have sworn off using store bought sauce on my ribs. This recipe is fantastic! Keep an eye on them when you put them on the grill, they like to catch fire.

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Alex N.

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Reviewed: Sep. 3, 2007

Absolutely perfect! I was a little concerned about the pre-seasoning; that it wouldn't have enough flavor, but everything turned out perfect in the end. I did simmer the sauce on low the entire time the ribs were cooking and it thickened up quite nicely. No changes were made at all. Good Job!

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TREEGRL97

Cooking Level: Expert

Home Town: Franklin, Wisconsin, USA

Living In: Oak Creek, Wisconsin, USA

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Reviewed: Sep. 2, 2007

Great Sauce!

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Lonnie

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Reviewed: Sep. 1, 2007

Excellent we loved it ..... I will make again for sure....

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Penny W

Cooking Level: Intermediate

Home Town: Ayr, Ontario, Canada

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Reviewed: Aug. 24, 2007

I loved it! The meat was so tender and fell off the bone so much I had trouble BBQing it! I used the rub submitted by Bonnie Quinn instead of the suggested one. The whole family loved it. I can't wait to make them again!

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Graham

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Reviewed: Aug. 22, 2007

My husband made these tonight. They were fantastic!

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ahearnm

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Aug. 19, 2007

Outstanding recipe! Made very nice ribs.

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rgdulaney

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Reviewed: Aug. 16, 2007

This recipe is fantastic! It takes time but there is plenty of sauce left to use on another meal. I set my oven to 375 and only baked 1 hour and 30 minutes. Will definitely make this again.

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teachme

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Reviewed: Jul. 31, 2007

The sauce is very good. I halved the water so mine was thick enough. It would have been very runny or needed to be cooked a long time to thicken up. I did not have onion powder so did not use that but the rest I followed very closely. The flavour was great but you have to watch it on the meat closely. He says that it will burn if you put it on too early.

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Vallarlane

Cooking Level: Intermediate

Home Town: Red Lake, Ontario, Canada

Living In: Craven, Saskatchewan, Canada

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Reviewed: Jul. 29, 2007

This deserves 10 stars! Best ribs ever, and I've been making them a long time. My search is over for the best recipe! Followed exactly, except I cut the oven time by 30 min, so the ribs would be tender, but not fall apart. The cooking method is the best I've found, but the sauce is the key and is well worth the effort. I'll never use another recipe!Can't wait to try it on chicken. I want to try to make the sauce a little thicker next time. The flavor is to die for!

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Deb

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Reviewed: Jul. 26, 2007

unbeleiveable

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Bertie

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Reviewed: Jul. 24, 2007

Amazing!! I have now found the ONLY rib and BBQ sauce recipe I will ever make again!!! Wow Scott, you should bottle this commercially. It's that good! Also, it's good on chicken, shredded beef or pulled pork. I make bite-size bacon wrapped pineapple and dunked them in this sauce--they went like hot-cakes! Good used instead of pizza sauce and topping with ham and pineapple.

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Diva

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Jul. 13, 2007

Great recipe! I did use double the whiskey and used ground habanero pepper instead of the red chile. Was HOT but my family loved it!

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S.CARSON

Cooking Level: Expert

Home Town: Presque Isle, Maine, USA

Living In: New Vineyard, Maine, USA

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Reviewed: Jul. 10, 2007

Absolutely fabulous! I served this to the in-laws and the dinner table went totally silent. Everyone was too busy eating to talk. And that's a first! I used chipotle peppers in adobo sauce instead of the liquid smoke and the chili pepper for mild smokey heat. Didn't have any whiskey so I left it out. I had leftover sauce which I plan to use on grilled chicken tonight. Without question, these were the best ribs I've made! Thanks for the recipe!

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DKBECK

Cooking Level: Intermediate

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Reviewed: Jul. 5, 2007

Great ribs! I used the dry rub from 'prize winning ribs' from this site and followed Scott's recipe exactly. The method of cooking these ribs was awesome, easy and delicious. I really liked the sauce, but it seemed that it was lacking a layer of flavor- I'm not sure what - but I'll experiment to find out. I think that I need some more kick- my husband suggested that we used more whisky or use burbon and a little less tomato. I think it would be good with a little more spice- maybe a few good shakes of chipolte tabsaco would be good.....In any case, thanks for a great recipe! We loved it! Plus, the ribs looked like they had been styled for a photo shoot- picture perfect!!!!!!

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COURTNEYGRIFF

Cooking Level: Expert

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Reviewed: Jun. 26, 2007

I have found that the cooking time is just a little too long. I like to cook in the oven just 2hrs.

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cuda1992

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Reviewed: Jun. 26, 2007

OMG!!! so good and very tender my kids just loved these thanks so much for the great recipe!!

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Tara

Cooking Level: Professional

Living In: Tomah, Wisconsin, USA

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Reviewed: Jun. 11, 2007

I thought about taking the easy way out with a bottled sauce but I had the time so I tried this recipe.....absolutely awesome! The ribs fell right off the bone and the sauce had just enough kick. I will definitely make this again very soon - great for a summer picnic.

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maddiedog

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Reviewed: Jun. 8, 2007

So good, makes you want to hug your Mama!

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BaseballMom2U

Cooking Level: Expert

Home Town: Pasadena, California, USA

Living In: San Jacinto, California, USA

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Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

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