The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Sep. 30, 2008
Excellent recipe. I added a bit of Cheyenne to both the sauce and the ribs while they were cooking for kick, and accidentally added too much liquid smoke. The ribs turned out great regardless.
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Cooking Level: Intermediate

Home Town: Fairbanks, Alaska, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Sep. 23, 2008
Amazing even without the whiskey. Didn't have ground red pepper so I used 1 tsp. crushed red peppers in the sauce and none on the ribs. Just the right combo of sweet and spicy for our taste. I only added 1 cup of water to cut down on simmering time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Sep. 16, 2008
I made this for my boyfriend and we both agree it was the best ribs and best bbq sauce we have ever had! The only thing I did different was add chopped garlic when the onions were cooking, other than that it was perfect!
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Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Aug. 9, 2008
I've made this recipe many times now. Comes out great every time. For an extra punch add 2 habanero peppers to the sauce. Yum.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Aug. 4, 2008
This recipe rocks! The bbq sauce is amazing. I can't believe how easy it is to make. I did leave out the whiskey since I didn't have on hand. I also skipped the oven part and went straight to the grill. Indirect heat is the best way to grill ribs! I only turned on 2 of the burners and placed the rack on the one that was off. It took about an hour 10 mins till done. Will definately do again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Aug. 3, 2008
I am a 36 year old African American. These are the best ribs I have ever had in my life. That's saying something. The sauce is the perfect compliment - not overpowering, not understated, but just right. I used maple syrup instead of molasses - but I'm sure molasses would be just as good. I refuse to make ribs any other way now. Quick, easy, no need to pull the membrane off the back, cook them in a bbq kettle all day at 150 degrees, marinade or any of that other nonsense. Love this recipe. Thanks Scott!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 26, 2008
This recipe is awesome. The ribs are fall off the bone delicious and the sauce is amazing. This recipe as-is has plenty of sauce!! No need to double it. This will be my staple rib recipe from now on!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 23, 2008
I put all the ingredients for the sauce in a bowl and mixed it well. Then I put the ribs and the sauce (uncooked) in a ziplock bag and let it sit overnight. The next day I put half the sauce in a pyrex with the ribs and covered it with tinfoil and the other half I simmered on the stove to thicken it while the ribs baked at 350F. Once the rest of my dinner was close to ready, I put the ribs on the grill, discarded the baked sauce and used the remaining simmered sauce as a baste on the barbecue. They looked perfect and got a great response, I was told they were the best ribs ever!
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Cooking Level: Intermediate

Home Town: Langley, Washington, USA
Living In: Everett, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 5, 2008
Great cooking technique. Used Beef Ribs and Country Pork Ribs and they were amazingly tender. Will use again and again. Used a different technique on the baby backs and they turned out lousy. Should have put it all in the oven. Thanks for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 4, 2008
i made my ribs a little different so i can only comment on the sauce. (i did a rub, refrigerated them for 4 hrs in tinfoil packets, then cooked in packets at 300 for 2.5 hrs)once the ribs were cooked i slathered them with scott's sauce and finished for a few minutes on the grill for the grill flavor/marks. getting onto the sauce it was excellent! i used 2 TBSP minced DRIED onion and skipped the veggie oil part at the begining. i cut back the cayenne to about 1/3 of what he had as i think they would have been way too hot for our family and our 5 yr old. the sauce is deep flavored and has just the right bite and finish. would be excellent on any types of ribs or even a beef brisket...thank you.
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Cooking Level: Expert

Home Town: Merrimack, New Hampshire, USA
Living In: Wilton, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 4, 2008
These Baby Back Ribs ROCK! I did not have molasses and used real maple syrup. Luckily I had sauce leftover for some center cut pork chops later in week! Thanks for sharing this fantastic recipe! You made my husband a very happy man!
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Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 2, 2008
I don't eat pork and made ribs for some serious rib eaters. The ribs were hit but even more important they loved the sauce. I actually used the sauce on chicken. I did make ome changes. I left out the whiskey, increased the molasses to 2 1/2 tbsp and te chile pepper to 1 1/2 tbsp. I also cut the vinegar to 1/2 cup.
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Cooking Level: Expert

Living In: North Wales, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 2, 2008
Sounds fantastic - so I rated it 5 stars before I tried it. BUT I was wondering how the ribs would be if baked the day before, refrigerated overnight, and then grilled? (since for some occasions I am usually using the oven for other dishes.)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jun. 4, 2008
Awesome, thanks for sharing Scott. Only thing I would do next time is cut baking time bout 1/2 hour, meat was falling off the bone, making it difficult to place on grill. Again, awesome, family loved it, thanks for sharing...P.S. Ribs taste great grilled with mesquite wood..........
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jun. 4, 2008
This is a great recipe! No complaints! The ribs are fall off the bone and the sauce rocks! I used freshly dried red chile peppers and that gave a good punch! I think I will reduce the dosage next time! (for other not for me as I like it HOT!) The sauce is fabulous and easy to make! Very aromatic! I may try adding real maple syrup in the recipe next time! ;)
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Cooking Level: Intermediate

Living In: Gatineau, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: May 27, 2008
Incredible!!! My first attempt at BBQ ribs got rave reviews from everyone at the Memorial Day picnic! The sauce is awesome, just spicy enough. As for the ribs I confess, I combined your recipe with some others and made Emeril's Creole spice rub and marinated overnight, baked for 3+ hrs., then slathered in the yummy bbq sauce and grilled over indirect heat to finish them off...(I had to put the pan I baked them in on the grill since the ribs were so tender then fell apart when I tried to move them!) Thanks for sharing!
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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.
Reviewed: May 27, 2008
I made the sauce and let the ribs marinate in that for 24 hours.Then we just cooked them on the grill, indirect heat for 1 hour, then brushed remaining sauce over them and moved them to direct heat. They were very good. Next time I will cook them in the oven as stated in the recipe then on the grill, as I think they would be a little more tender that way, but they were good this way too.
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Cooking Level: Intermediate

Home Town: Floral Park, New York, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: May 17, 2008
Rad! Despite the long preparation time I found the overall product phenomenal and my BBQ guests did back flips over the results.
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Cooking Level: Intermediate

Home Town: Eagle River, Alaska, USA
Living In: Talent, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: May 16, 2008
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.
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Cooking Level: Intermediate

Home Town: Wilmington, Delaware, USA
Living In: Beattyville, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Apr. 21, 2008
Really, really good. Next time I will make extra sauce to keep on hand for chicken etc. Thanks Scott for sharing
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Cooking Level: Expert

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