Reviewed: Nov. 14, 2005

Excellent and easy recipe. I baked the ribs about 40 min. longer in the oven as I like my ribs tender. I used to marinade my ribs with a rub over night and then bake them for 6 hours in the oven-that is A LOT more work than this recipe which turned out great.

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NEVADA753

Cooking Level: Professional

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Reviewed: Nov. 1, 2005

delicious

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ANGEL__65

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Reviewed: Oct. 4, 2005

The sauce for this recipe is fabulous! It was great to use everything right out of my pantry, I even added a little (2T) maple syrup to give a extra sweetness. I had bought some spare ribs on sale and wanted an easy recipe for them and this was it. My only complaint was the meat I bought was still tough after baking first for an hour, then grilling. We put the ribs back into a covered roaster pan, poured the remaining sauce over, then baked again for another hour at 300 degrees. YUM! YUM! I'm sure baby-back ribs are more tender to begin with than spare ribs.

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SWEETPEA3087

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Reviewed: Sep. 23, 2005

Wonderful! We loved them. Found a great new way to cook ribs!

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Little Aussie Husker

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Reviewed: Sep. 13, 2005

I had never cooked ribs before and I followed this recipe to a tee and they got rave reviews!

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Paige

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Reviewed: Sep. 8, 2005

Great to bake ahead of time and grill whenever the bbq was ready - after appetizers and drinks were going,so I could appreciate the guests. Everyone wanted the recipe from the person in charge of the actual fire (the boyfriend). Note: behind every good man - he got all the credit but I got to relax let him enjoy the praise. Got more ribs to make the next day.

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SLICK4U

Cooking Level: Expert

Home Town: Downey, California, USA

Living In: San Diego, California, USA

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Reviewed: Sep. 7, 2005

Finally a BBQ sauce that's not too vinegar-y! I made boneless country ribs, and they were delicious! The sauce is wonderful and could be used for many different dishes. Thanks for a BBQ sauce that beats all others!

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JENBAXBLU

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Sep. 6, 2005

These ribs were fall off the bone, can't get enough, GREAT!!! Will definitely use this recipe often. My only complaint was in regard to my hubby who misunderstood my instructions and put the bbq sauce mixture in the pan with the ribs so had no bbq to marinate with when grilling, but they were awesome without the sauce and my picky girls who won't eat bbq sauce, loved them.

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LEAC

Cooking Level: Intermediate

Living In: Brillion, Wisconsin, USA

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Reviewed: Sep. 6, 2005

Really a wonderful recipe! I used a tad more brown sugar in mine as the sauce was a little too vinegarey for my taste... but the extra brown sugar took care of that. I've made this twice and it's a huge hit at our house. I've passed it on to many friends. Thanks! Just know that the sauce is quite thin.

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PARKER9

Cooking Level: Intermediate

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Reviewed: Aug. 17, 2005

I really liked this recipe. I added 1/2 cup Merlot and two cloves of garlic to the vinegar/water mixture, and marinaded it over night. The next day,I followed the rest of the recipe exactly. Our guests are still talking about this meal.

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PBFITZ

Cooking Level: Intermediate

Living In: Redondo Beach, California, USA

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Reviewed: Aug. 14, 2005

This was fabulous! I followed the directions fairly closely, just utilized a few of the suggestions made by osorkin-added some garlic cloves and liquid smoke to the marinade. Very, very tender ribs and sauce with loads of flavor. We loved it and our kids (6 & 9) did as well.

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AbeLincoln

Cooking Level: Expert

Living In: Sunset Hills, Missouri, USA

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Reviewed: Aug. 11, 2005

AWESOME!! That is what it is! It is now a permanent family favorite. I had some fun and added a 1/2 cup honey and two tsp cornstarch with two tsp water and it gave it zing! The consistency is perfect. I am so glad to have found this recipe. It is also perfect on chicken as well!

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L.M. Thorne

Cooking Level: Expert

Home Town: Lincoln, Nebraska, USA

Living In: Lakewood, Colorado, USA

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Reviewed: Aug. 1, 2005

Very good and easily adaptable! I used less than three lbs and found 1/2 of the sauce to be plenty. Otherwise, I followed ingredients exactly and LOVED them. Next time I will play with the sauce a bit. I encourage you to make it by recipe first though because it is awesome.

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KSKEMP

Cooking Level: Expert

Home Town: Dubuque, Iowa, USA

Living In: Huntsville, Alabama, USA

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Reviewed: Jul. 27, 2005

These are absolutely delicious! Melt-in-your mouth. In fact, they fell apart on the grill they were so tender. A keeper. Thanks for sharing.

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CHER

Home Town: Minneapolis, Minnesota, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Jul. 19, 2005

Very, Very good. Second time I cooked ribs slower at 300 basted 3 times. Also cut down vineger in BBQ sauce. I increased amounts by 1.5 times the reciped but left vineger at original amount. Was awesome! Sweet, Tangy ...

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Ruely

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: San Diego, California, USA

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Reviewed: Jul. 14, 2005

I've been doing ribs by this method for years and you appreciate it even more in winter where grilling 5-6 hr ribs is not an option. (In winter, you would finish this recipe off topped with the sauce in a 450 degree oven instead of on the grill.) A few suggestions from my experience. I add a bit of liquid smoke to the vinegar mixture so that it permeates the ribs when baking (also throw in a few cloves of garlic, bay leaf, salt and pepper). I take off the foil after 45 minutes of baking but continue baking until the yummy liquid evaporates(the flavor gets more concentrated in the meat that way). The beauty is that this step can be done even a few days ahead. When done baking, I just let the ribs cool and refrigerate until I need them. Then, just take out 1 hr before party/ dinner, baste generously w/sauce and grill/ bake until nice in color. Perfect for treating kids to their favorite dinner in the middle of the week even for a busy mom/ dad or for throwing a no hassle BBQ party.

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OSORKIN

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Reviewed: Jul. 12, 2005

We do a lot of grilling and these were the best ribs we've ever made. Followed the recipe exactly with perfect results.

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J. JENSEN

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Reviewed: Jul. 12, 2005

I prefer "fall off the bone" type of ribs. Next time I will boil them or bake at low heat until tender. But the sauce was excellent.

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SHADOWMERV

Cooking Level: Expert

Home Town: Waukesha, Wisconsin, USA

Living In: Sussex, Wisconsin, USA

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Reviewed: Jul. 7, 2005

This is my first time cooking ribs and they were delicious. I followed the recipe to the "T" and they were every bit as good as any restaurant. I used about 3 lbs of ribs and it was enough for 2 of us. The meat fell off the bone. My husband said this was going to be a recipe that we'll use again and again.

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Katie Beth

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Reviewed: Jul. 4, 2005

This recipe was totally awesome! Best ribs we've ever made (or had, for that matter). Definitely a keeper!

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kayakinnan

Cooking Level: Beginning

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Southern Grilled Barbecued Ribs

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