Reviewed: Mar. 29, 2012

Tremendous considering the simplicity of this meal. I didn't have two bottles of bbq sauce, so I just used one bottle plus a container of mandarin oranges plus the juice. It was so good that even my finicky five-year old loved it. Tender, flavorful, and easy.

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3 users found this review helpful

Reviewer:

junto

Reviewed: Mar. 15, 2012

Make sure you have your BBQ mix/ribs on low low. I thought maybe the meat cooked too much too fast. But overall it didn't change the moistness later when grilled.

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2 users found this review helpful

Reviewer:

AuntE

Cooking Level: Intermediate

Home Town: East Lyme, Connecticut, USA

Living In: Lebanon, Connecticut, USA

Reviewed: Feb. 22, 2012

Awesome recipe! After I boil them, I finish them in the oven. Soooooo good.

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2 users found this review helpful

Reviewer:

RTarcau

Reviewed: Oct. 9, 2011

Great if you make sure to not over cook on the grill!

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7 users found this review helpful

Reviewer:

amersss

Cooking Level: Intermediate

Living In: San Jose, California, USA

Reviewed: Sep. 4, 2011

My 1st attempt at ribs. It was easy and I used Phils BBQ, since they're local, and they turned out great. Will make them again soon.

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5 users found this review helpful

Reviewer:

ixlr8a67

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Reviewed: Aug. 27, 2011

this is good but takes way too much bq sauce to fix this way

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3 users found this review helpful

Reviewer:

larry

Reviewed: Aug. 24, 2011

This is pretty much the way I do my country ribs also. We have several family gatherings during the summer and I am the "rib cook". I do up 40lbs in 2 batches in a large pressure cooker @ about 3 min per lb. I use bourbon to thin the barbeque sauce. Use the grill for the grill marks by the time that the meat is well marked it is hot and ready to serve. Left over sauce......I freeze and reuse.

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4 users found this review helpful

Reviewer:

3669c

Cooking Level: Expert

Home Town: Goshen, Indiana, USA

Reviewed: Aug. 24, 2011

My wife made these, did not like them at all. I could tell that the ribs had been cooked with water, even though I saw her take them off the barbeque. The meat was chewey like eastern style ribs., The sauce overpowered the meat flavor of the ribs. This was definitely not a southwestern recipe from Phoenix. For real bar-b-que flavor. Remember, flames seal in the meat flavor, water boils/steams the meat flavor out.

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10 users found this review helpful

Reviewer:

bobsarah

Reviewed: Aug. 22, 2011

Very good. Very tender.

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4 users found this review helpful

Reviewer:

My4boys

Cooking Level: Intermediate

Living In: Augusta, Georgia, USA

Reviewed: Aug. 16, 2011

Loved it i poured some beer on the ribs when they were half way done cooking on the grill for extra moisture. I also took the whole pot out with me to use the extra sauce to baste the ribs while grilling. Thanks for the tip it was awesome!

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5 users found this review helpful