Reviewed: Jun. 2, 2012

fantastic, I did reduce the cayanne sprinkled on the ribs considerably though.

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Reviewed: May 31, 2012

I'm not a rib eater until I tried Delishous Heights Danish Baby Back Ribs. Now I crave them. I was looking for a sauce that wasn't red but a deep sweet brown with bite. This recipe does the trick! A few changes. I didn't add smoke or molassas only because I didn't have any. Instead of 1/2 c brown sugar I added 1 1/2 cups. Instead of 1/2 tsp of red pepper, I added over 1 tsp. I also added about 1 tsp of garlic powder. I used tomato sauce, about a cup, instead of tomato paste (just because I didn't have any). I'm currently cooking and I can't help eat the sauce. It's really wonderful. Oh, like a previous post, I put the onions in a small food procesor to get them cut up really fine and probably used a bit more that 1/2 cup. Really, just a small onion. I love love love this find. Great recipe Scott and thank you for sharing. A girl from Bernardsville, NJ

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Hotty Toty from Summit, NJ

Reviewed: May 30, 2012

Cooking method is perfect! Fall off the bone tasty ribs!! The sauce is very good. Back to the cooking method, how easy. Finishing on the grill is soooooo easy and makes the sauce turn into a scrumptious glaze!

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Luvs2Cook!

Cooking Level: Expert

Reviewed: May 29, 2012

I followed this recipe very closely and although it was good, I thought it was too tomato tasting and didn't have enough zip. I will admit that the ribs themselves were moist and tender.

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GrandmaDee

Home Town: Milwaukee, Wisconsin, USA

Living In: Longwood, Florida, USA

Reviewed: May 29, 2012

This recipe was fabulous. The only change I made was a substitution (I didn't have any tomato paste), I used ketchup instead of tomato paste and did not add any water which brought the reduction time way down, only 20 minutes to thicken. Excellent sauce and the ribs were amazing!

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lexismom

Cooking Level: Expert

Home Town: Marblehead, Ohio, USA

Living In: Nashville, Tennessee, USA

Reviewed: May 28, 2012

We usually smoke our ribs but decided too late to have ribs to do that. I decided on this recipe bcuz it is how I make ribs if i don't smoke them. Cook them in the oven and then grill the sauce into them until it carmelizes. I loved the rub and the sauce ingredients. They were a hit with my family as well. Thanx for sharing ur recipe Scott.

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Lillydee

Cooking Level: Expert

Home Town: Reno, Nevada, USA

Living In: Citrus Heights, California, USA

Reviewed: May 28, 2012

Made these for the Memorial Day holiday and they did not disappoint! This was my first time making ribs and they came out absolutley perfect. EVERYONE raved about them. Definitely a keeper!

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ShazzaS

Reviewed: May 28, 2012

Fabulous! I tripled the sauce as we had a LOT of ribs. It took 2hrs or so to reduce then blended it once cool to chop up the onions. Also I accidentally grabbed two racks of St. Louis style ribs along with the baby backs and they worked out just fine cooking for the same amount of time. This is definitely a keeper!

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Staci

Cooking Level: Intermediate

Home Town: Brandon, Mississippi, USA

Living In: Madison, Mississippi, USA

Reviewed: May 27, 2012

Made these again today for the fourth time. They were every bit as luscious as I remember from the last time and THE ONLY WAY I will ever make ribs again! You can't make this without also making the sauce. Yes...it's that important. LOVE these ribs and I wouldn't change a thing.

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Reviewed: May 27, 2012

Everyone in our family enjoyed the ribs including our 2 year old son. We made two versions... One according to the recipe and one with just a touch of cayenne pepper.

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