I never made ribs before trying this recipe, but I followed the suggestion in OSORKIN's review to bake with added spices for 45min., then remove the foil and continue baking until the liquid evaporates. Hubby finished them on the grill the next day, and everyone raved! Prebaking allows them to cook long enough so that they are not tough, as has been the case when our friends have tried making ribs at home! A huge success for us with our guests! Thank you for helping to make us look like amazing cooks!

These are amazing! I chose the hottest day of the year to make ribs, and I wasn't about to die outside grilling, so I just baked them. Heeded the warnings about them being "Too Vinegar'y" and only filled the 1/3 measuring cup about halfway with the Red Wine Vinegar. In the water / vinegar mix, I added 2 bay leaves and garlic powder. (Baked just short of 2 hours, uncovering after an hour and basted a couple times). For the sauce, I also cut the white vinegar to about 1/3 cup, used SPICY BROWN mustard, and instead of hot pepper sauce, I used a pinch of Penzey's Hot Cajun season, then added 2 tbs honey. Baked for about 45 minutes more, basting a couple of times with sauce (and added a bit of Famous Dave's Rich & Sassy, as well). WILL MAKE AGAIN!!!

This was SO much better than the "Barbecue Ribs" recipe I tried on this site. This recipe is tangy and not TOO sweet, like the other recipe. If you don't like "candied meat" then this recipe is for you. Great base for the sauce, you can add whatever spices or heat you prefer. I used raspberry red wine vinegar instead of cider. I didn't have cider vinegar and I wanted to get rid of the raspberry vinegar. I added garlic powder, smoked paparika I bought from a gourmet store, and a few dried hot peppers. I also boiled the ribs for an hour and skipped the vinegar baking step. They were a hit with my family! For those that complained the sauce is too thin, just simmer for awhile on the stove with no lid on the pan. I changed a few things, but I'm sure it would still be great if followed exactly. Thanks!

I use the bbq sauce recipe part of this recipe as my base. I add 2 tablespoons of honey, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, Minced onion and instead of the called for mustard I use 1 tablespoon of prepared ground mustard. This is a basic flavorful recipe

I was looking forward to this recipe. I feel a big let down. My ribs turned out tough. I've tried many rib recipes from this site. I like vinegar but there was way too much! The kids were saying it smelled bad. The sauce did not thicken, it was runny and bland. I think that seasoning the ribs, also maybe rapping them individually in foil would help the flavor and toughness issues. Sorry... I generally hate giving bad reviews. This one wasn't for us.

this was my first shot at ribs, I made them for the mother and mother-to-be on mother's day and they said that I was hosting the dinners from now on..lol..the only thing to note was that when I adjusted the recipe for 6lbs of ribs...the amount of BBQ sauce I made was waaaay more than we needed...I had no clue what to do will all that BBQ sauce!!! I double checked the recipe to make sure we weren't supposed to cook the ribs in the sauce, found out we weren't. I used it to baste repeatedly and even put the ribs on a platter and then poured it over, and I still had more than half the amount...the food itself though was absolutly delicious

This was good. I thought the sauce was a bit too sweet for my husband's taste but he didn't seem to think so. Not sure I would make this again, the sause was a bit time-consuming and you can buy great BBQ sauce bottled these days.

yum yum yum. Like others, I didn't grill them, just baked them for about two hours in the vinegar/water and then another hour in the sauce. I also reduced the vinegar and it was still on the edge of being too vinegar-y. Very delicious!

too much vinegar

Mmm Mmmm! This is the very best Southern BBQ I've ever tasted! Thanks!!

My boyfriend just wanted some direction as to how to bake the ribs before grilling so I searched for a recipe that would include baking them in the recipe. This one was it! I think we have been accidentally using apple cider vinegar instead of red wine vinegar but it's still great. He makes his own barbeque sauce, but I really believe the beginning baking process makes these ribs fantastic.

Very tasty! We made these on a dark winter evening so we didn't fire up the barbecue and just baked them for about an hour. They turned out moist and full of flavor.

I tried this recipe a couple of weeks ago. They were the best ribs I've ever made, and quite possibly the best I've ever had anywhere.

We really really liked them...we will probably marinate them though over night next time...

OMG! (Oh my gosh!) No wonder this recipe has a 5 star overall rating! I didn't have all of the ingredients, or even a BBQ for that matter, but the reviews sounded so good, I made it anyway. Had to use balsamic vinegar and water instead of the red wine vinegar but baked the ribs as described otherwise. I also didn't have the sauce ingredients so used a favorite bottled brand. And, last but not least, I donn't have a BBQ so put the sauced ribs bake into the oven for 30 more minutes. But the thing is, it's all about baking the ribs with the vinegar/water combo! It makes them so tender, but yet toothsome, and you can do anything you want after that. They are fabulous!

My husband said it was the best meal I've made in 6 years! We loved it and plan on making them for a Halloween party tonight. It's easy to make!!! Finger licking good!

These ribs were a hit with my family! Fall off the bone delicious. I followed the recipe except I didn't use any hot sauce. Will definately make again!