Reviewed: Apr. 8, 2012

Love this recipe! The rubs just fall off the Bon!

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1 user found this review helpful

Reviewer:

brandymeow

Reviewed: Sep. 27, 2011

Easy recipe and turned out delicious. Thanks!

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Reviewer:

nleow

Reviewed: Jun. 8, 2011

OH MY GOD!!!! SO GOOD!!! In two hours they were cooked as well as some of the recipes that have them in for eight! A few things I changed though 1 added worstacure sause to the maranade 2 seared them on the grill so they wern't soggy 3 ALL ribs need BBQ sause, no matter how good. I blended some chipoltle peppers into some KC Masterpiece to give it a smokey flavor and it was absolutly amazing!!!!!!!!!!!!

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Reviewer:

Dlush

Reviewed: Jan. 9, 2010

Super tender...no flavor. The au jus was not appealing even to make as a gravy. Ended up basking bbq sauce and broiling a couple mins. The guys like em, but have better ways to make ribs tender with out all the broth and sauce

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4 users found this review helpful

Reviewer:

THOSJOYCE

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Reviewed: Mar. 1, 2009

I thought this was a decent recipe but definitely not the best rib recipe out there. The meat was tender but I found the sauce overly salty. I also don't think you need 30 minutes to marinade it.

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Reviewer:

Michelle

Cooking Level: Expert

Home Town: Summerland, British Columbia, Canada

Living In: Taegu, Taegu-Gwangyoksi, South Korea

Reviewed: Dec. 4, 2008

Maybe I used a fattier version of ribs, mine were boneless but these were initially very greasy. I too used roasted garlic broth, and raw onion instead of the powder. They were much better when I had them as leftovers and was able to skim off the grease. Potentially, my problems with this recipe were all my fault, but either way it could use a little more spice.

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Reviewer:

Laine

Reviewed: Jul. 23, 2007

This was a great recipe. I made it exactly as written, and it turned out great, even though I cooked it for an hour too long. Unfortunately, I couldn't make the gravy as there wasn't much liquid left after cooking so long, but my friend even asked me for the recipe.

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Reviewer:

Rebekah

Reviewed: Jun. 30, 2007

This recipe was very good. Very tender. My husband loved them, and he is a very picky eater. I had never cooked ribs before! I'm glad my first time was a good experience!

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7 users found this review helpful

Reviewer:

Corina A.

Cooking Level: Intermediate

Home Town: Kilgore, Texas, USA

Living In: Gladewater, Texas, USA

Reviewed: Jan. 2, 2007

OK. I think I overcooked it. It was really dry.

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Reviewer:

Anita

Cooking Level: Intermediate

Reviewed: Dec. 2, 2006

Ok here's what I did..you may not like but I had to put my own twist to it. Instead of just chicken broth, I cut out the garlic powder and used 2 cups of Swanson's Roasted Garlic Chicken broth, and 2 cups of regular chicken broth. 1/4 of a package of onion soup mix. Substituted the teriyaki for Worcestershire, and 1/8 cup of liquid smoke. I am one for seasoning my meat...here's what i use...season all, cavenders, onion powder, and lemon pepper. It's up to you though. Watch out for the oinion soup mix though, it has a bit of a salty taste to it.

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5 users found this review helpful