Reviewed: Sep. 3, 2009

I modified this slightly, adding scotch and molasses were the main changes. I also baked the ribs longer than 45 minutes. I left them in the oven for about 1 1/2 hours.

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DIXLYN

Cooking Level: Intermediate

Home Town: Holden, Alberta, Canada

Living In: Wetaskiwin, Alberta, Canada

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Reviewed: Aug. 24, 2009

I loved this sweet sticky sauce!

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S. Dice

Cooking Level: Intermediate

Home Town: Smithton, Missouri, USA

Living In: Pocahontas, Illinois, USA

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Reviewed: Aug. 2, 2009

Absolutely perfect! My husband usually complains that bbq sauces are too sweet or too smokey but this one was just right. This recipe will definitely be the only one I use for bbq from now on. I have some left over sauce which I will use on grilled chicken tomorrow.

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Joan

Cooking Level: Intermediate

Living In: Garfield, Minnesota, USA

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Reviewed: Jul. 6, 2009

I used pork spareribs for this and they were GREAT!! Baked them for an hour and then grilled them. Next time I think I will use two racks of ribs... so we have more leftovers (don't need to double the sauce though). Hubby also suggested that next time I add a touch more spice to them. But overall, very very good!

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Peggy

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jun. 1, 2009

I tried to follow the recipe exactly, but of course, had to add just a little something extra. I added more brown sugar and used rice vinegar in the sauce instead of cider. Ribs had an excellent taste but were close but not fall off the bone tender. I think next time I would bake a bit longer in the vinegar marinade and at a lower temperature first. We loved them though and are a definite do again! They looked picture perfect coming off the grill.

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Barbara

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Reviewed: May 26, 2009

These were good, but not fantastic. Having never made ribs before I followed the recipe exactly... I used boneless pork ribs... maybe with a bone they'd be better. Still found them kind of dry... The BBQ sauce was yummy though, but probably could have used just a bottle of any kind and it would have had the same results...

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jessy01010

Cooking Level: Intermediate

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Reviewed: May 26, 2009

This is the BEST bbq sauce I have ever TASTED. We used a smoker box with wood chips in the grill to give it that perfect smoked flavor. I was shocked the ribs were so delicious with such a short cooking time, but they WERE!

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GOCUBSGO

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Reviewed: Apr. 29, 2009

This was fabulous, and flexible. I didn't have any cider vinegar, so I substituted red wine vinegar with no problem. Also, I'm not a fan of spicy stuff, so I didn't have any hot sauce in the house. I did squeeze some honey into the bbq sauce. I made half the bbq sauce and it was plenty for 3 pounds of ribs. Because of my work schedule, I cooked as the recipe said for 45 minutes on 350, but I had to wait to put it on the grill. So I turned down the oven to 200 and left the ribs in there, covered for probably 1 /2 to 2 more hours. It worked fine. When this came off the grill it was sticky, chewy, crunchy on the outside, tender and juicy on the inside and absolutely NOT dried out! PERFECT!!

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WeirdAuntMartha

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Hopkins, Minnesota, USA

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Reviewed: Mar. 25, 2009

Yum! Followed recipe exactly. Very tender.

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Sandy K

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2009

This recipe was good right out of the printer! I have always basted my ribs in the vinegar solution in the oven, so that was pretty much a given. This sauce is fantastic, although I am not a friend of spicy. I made one batch spicy, and one batch for wimps like me. The sauce is also fabulous for BBQ chicken, or brushed on burgers. Haven't tried it on salmon yet.....hmmmmmmmmmm...

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Jacklyn Wood

Cooking Level: Expert

Home Town: Kirkland, Washington, USA

Living In: Orange, California, USA

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Reviewed: Jan. 14, 2009

Super recipe! Like others I deviated a little from the recipe as published. To start with, the bbq sauce tasted a little too tangy for me so I added more brown sugar. Next I baked the ribs for one hour in the water/red wine vinegar. After removing the ribs from that liquid, I let them marinate in 2/3rds of the bbq sauce for 1 1/2 hours like someone else posted. I then baked the ribs for one more hour in the bbq sauce with a foil cover. Then kicked the oven up to 450 and baked the ribs for an additional ten minutes uncovered. They were so good and had the coloring was perfect. The ribs had great flavor and were very tender.

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TrialByFire

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Reviewed: Oct. 31, 2008

Fab, Fab, Fab. These are the best ribs ever. I have been trying alot of recipes and these are by far the best. I had an appointment and left them in the oven about 45 min. longer than recipe said and they were falling off the bone. It still worked. My husband loved them. I did add a little onion and garlic powder to the sauce. Delicious!!! Thank you for the recipe.

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Karen

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Reviewed: Oct. 26, 2008

Wonderful - the best ribs recipe I have tried so far. Tastes almost the same as the ribs from our favourite restaurant. I did use a slow cooker for a couple of hours instead of baking the ribs but made the sauce as written. If you are looking for great ribs make this!!!

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Sep. 27, 2008

The Best! I've cooked and rated 12 other rib recipes from this site and have given 7 of them five stars and this one joins them - my guy says that this is the best for a southern bbq flavor and I have to agree. I followed the directions for the sauce exactly. Since I wasn't grilling I followed suggestions of others. I baked ribs for 45 minutes as directed. Then marinated the ribs for 1 1/2 hours in 3/4 of the sauce, reserving some for basting. I baked ribs covered for 45 minutes, basting occasionally - broiled ribs for 10 minutes at the end. We are having them again next week-end! Thanks submitter!

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Sep. 23, 2008

This is amazing! My friends all loved it!

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vttruong

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Reviewed: Sep. 22, 2008

While the flavor was good, you just will not get tender ribs in 45 min plus some grill time. I think I am spoiled with my 7 hour smoked ribs

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Jeff

Cooking Level: Expert

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Reviewed: Sep. 16, 2008

The only bad thing about this recipe is that the ribs are gone too fast. If the meat wasn't delicious enough, the sauce made up for it. We made double the sauce and saved it to marinade chicken, pork chops and other meat. Definitely do this because it's even better after letting the flavors sit for a little while. I did take all of the advice of previous users by adding garlic, bay leaf and salt to the roasting with the ribs. I also then put them in the oven at even lower temp and let them cook for 1 1/2 to 2 hours, threw them on the grill fully basted...the meat just fell off the bone.

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riddah

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Reviewed: Sep. 9, 2008

Tasty however a bit dry. It may be me and not the recipe though that caused this. I still have not mastered the art of making juicy ribs outside of the crock pot!

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Anne

Cooking Level: Intermediate

Living In: Mishawaka, Indiana, USA

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Reviewed: Aug. 21, 2008

My mother was bugging me about how to cook the ribs she got, I found this recipe and I am very pleased! I didnt have 2 roasting pans, so I just cut the 2 slabs and put it into 1 pan with the vinegar mixture, added a bit of liquid smoke and basted a bit more often than once. The sauce was terrific! I was running low on reg. mustard so I substituted Stadium Ballpark Mustard (only made in Ohio)and also added liquid smoke. The sauce came out nice and tangy, but not too sweet or hot (Im a spicy lover but everyone here is not) Used with a cheap cut of ribs so the meat wasnt as tender as I had hoped, but the way they were cooked made all the difference. My picky 6 year old even ate them. RAVE REVIEWS :)

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ChelleG

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Reviewed: Aug. 19, 2008

Awesome ribs! We were skeptical of the BBQ sauce, but when it was all done and on the ribs it was great. I will probably use the sauce recipe for chicken in the future. We will use this recipe again for sure!

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