Reviewed: Jul. 18, 2008

Bodacious! Used regular vinegar, mustard, & green pepper. Cooked sauce separately. Increased chili sauce to 1/2 c. & brown sugar to 1/4 c. Dash hot sauce. Did I say I followed a recipe? Best sauce ever. Great on pork, chicken, etc.

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gruvygram

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Reviewed: May 25, 2008

Delicious! Added a little bit of liquid smoke, and cornstarch at the end to thicken the sauce. Served over brown rice. Thanks for the yummy recipe!

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Kristin

Cooking Level: Intermediate

Home Town: Ebensburg, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Apr. 16, 2008

My family loved this recipe. When I made this I didn't make it with ribs, I took a 4lb pork loin and doubled the recipe for the sauce, but followed it exactly otherwise. Just before serving, I took out the loin (it was falling apart but not too bad to remove anyway) and then strained the sauce into a saucepan, added a little extra hot sauce, brown sugar and cornstarch to thicken the sauce up. I shredded the pork and then served the thickened sauce on the side. Super easy, very yummy and much better than any bottle sauce we've used to make crock pot pulled pork. Served the pulled pork on buns with a side dish and it was great! We have enough to feed our family of 6 for two meals and will be making this probably at least a couple times a month.

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MANOMELISSA

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Reviewed: Mar. 7, 2008

My picky kids, 5 and 7, loved this recipe. I will definitely make it again. I parboiled the ribs for 15 min beforehand to remove some of the fat.

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PuraVida

Cooking Level: Expert

Home Town: Rixeyville, Virginia, USA

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Reviewed: Feb. 10, 2008

I made this dish last week and it was wonderful! The flavors and sauce was outstanding! I give this recipe 5 stars!!

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SandysDaddy

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Reviewed: Feb. 10, 2008

The taste was great but it was too saucy. It was more like a stew. I would definitely use the sauce again, just not in this way. Or maybe cut the sauce in half.

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LL

Cooking Level: Expert

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Reviewed: Feb. 2, 2008

I too boiled the meat for 30 minutes as other reviewers suggest. The sauce is quite tasty and the meat just falls of the bone. If you are looking for a thicker "stew or chili" like sauce this isn't it - it is more like soup but very good. I wouldn't call it all that sweet though which is fine with me but hubby wanted a sweeter taste. But that all can be adjusted the next time around. He can also just add more sugar to his.

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EMERALDCITYJEWEL

Cooking Level: Intermediate

Home Town: Auburn, Washington, USA

Living In: Kenmore, Washington, USA

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Reviewed: Dec. 10, 2007

Thanks for the great BBQ recipe. Long list of ingredients, but well worth it.

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CookD

Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

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Reviewed: Nov. 2, 2007

My Favorite BBQ sauce recipe, I always use it. I like to slow cook ribs, but when I don't have 8 hours I just boil the firrst then bake them in BBQ sauce. Excellent. Thank you

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CH-RI-ST-I

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Reviewed: Oct. 6, 2007

This is the best tasting bbq sauce ever. I have done it with pork chops in a slow cooker, shredded pork, chicken. I can now just put the ingredience in without measuring and you can't mess it up. It seems like a lot of stuff but it takes no time to whip it up and pour it in. If your out of one of the spices it still comes out great!!!!

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ELandry

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Reviewed: Aug. 19, 2007

Wow!! This is great. I made it last Sunday and my husband requested it again this weekend. He is telling everyone about it. What is great about the sauce is that it is slightly sweet and tangy and has the perfect spice to it as well. I use Frank's hot sauce which is tangy as well and quadruple the amount. I also substituted teriaki sauce instead of worcesthire (as my husband hates it). I didn't have celery seed and eliminated it. I do think it's better the same day. I pre-boiled my ribs to get rid of the fat and boy do you! It also cuts down on the cook time. I leave it on high for about 15-20 min and then turn to low for the remainder of 6 hours. Yummy! I did not feel that the onion and pepper overpowered the dish. One warning!! Make a double batch. It's so good that you will be disappointed if you don't. Also - You can use half the water. Thanks for a great recipe.

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Janet P.

Cooking Level: Intermediate

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Reviewed: Jul. 20, 2007

Great new way to prepare Pork Ribs. After reading other reviews, I browned the ribs in the oven at 400 degrees for 10 minutes on each side to help reduce the fat content. This worked great as I had no fat anywhere left in the sauce at the end. I then replaced the ketchup with bbq sauce (don't like ketchup), reduced the water to 2 tablespoons. I didn't have any celery seed so elimated that along with the sliced onions and red bell pepper. I also rotated the ribs halfway through the cooking to make sure all were evening covered. My husband absolutely loved them (we had no leftovers!!) Thanks MITCH103 for a new and easy way to prepare bar-b-que pork ribs!!

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lgilli

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Reviewed: Jul. 7, 2007

AMAZING. I get asked to make this all the time when friends are over. I've tuned it up a little to add some spice but stock is still great.

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Chuck

Cooking Level: Intermediate

Home Town: North Saint Paul, Minnesota, USA

Living In: Menomonee Falls, Wisconsin, USA

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Reviewed: Jun. 26, 2007

This was easy and turned out very well. I will make this again.

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NAOMILEN

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Reviewed: May 30, 2007

This recipe is a regular in our dinner rotation. I'm not a big fan of pork but really like it in this recipe. I usually leave out the onions and peppers and love the way the flavors of the sauce get infused into the ribs.

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MLC-CO

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Reviewed: May 23, 2007

Pretty bland for all of the work - I would have been better off just using BBQ sauce.

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Liz S.

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Reviewed: Mar. 2, 2007

I've made this a couple of times and it's really tasty and easy. (I add a little cornstarch near the end to help thicken the sauce.) I leave out the bell pepper too.

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Angie7

Cooking Level: Expert

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Reviewed: Dec. 31, 2006

The sauce is soo delicious! Too easy not to make again!

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rayandshy

Cooking Level: Intermediate

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Reviewed: Nov. 23, 2006

This sauce is unbelievably good. I did as another reviewer suggested and preboiled the ribs to cut down on the fat. Now I want to try this using pork chops. Thanks for posting a terrific recipe!!!

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Reviewer:

Cathy G.

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Thorold, Ontario, Canada

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Reviewed: Oct. 3, 2006

So sorry, but we didn't much care for this recipe. The taste of the sauce wasn't bad, but the onions and peppers were just too intense and not very appealing once it was served. I think the sauce would have tasted better had it not been overpowered by the peppers. I will not make this again. Sorry 'bout that! :(

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