Reviewer:

Reviewed: Mar. 31, 2012

This recipe was SO tasty! I didnt bother grilling them. I took the advice of another review and cooked them in 2 cups of water at 250F for 2 hours in a covered roasting pan. Drained them after the 2 hours, added the sauce and cooked them uncovered for an additional 2 hours at 350F. I added a tablespoon of minced garlic to the sauce as we love garlic. Ribs were amazing! Will make over and over again!

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Reviewer:

tinks75

Reviewed: Mar. 4, 2012

I didn't grill then and they still came out amazing!!!

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2 users found this review helpful

Reviewer:

cdduncan74

Reviewed: Jun. 16, 2011

Great Recipe. Made this for a special occasion and it went over perfect.

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3 users found this review helpful

Reviewer:

steelglass06

Reviewed: Jan. 28, 2011

YUMMY!!!!!!!!!! These are the best you wont be disapointed!

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4 users found this review helpful

Reviewer:

morningstarfire

Cooking Level: Intermediate

Reviewed: Sep. 15, 2010

Followed the recipe and even reduced oven cooking time but the ribs ended up chewy and dried out. Will reduce heat / cooktime next time around and likely cover and add water to the pan in the oven for moisture. The BBQ sauce was EXCELLENT - will be making this again soon!

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5 users found this review helpful

Reviewer:

marleybear

Reviewed: Aug. 6, 2010

I prepared this for a dinner party of 30. I used boneless ribs so the cooking time was cut down by 1/2 an hour--They were a big success and will have to make this again.

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6 users found this review helpful

Reviewer:

fsilverwing

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Los Altos, California, USA

Reviewed: Feb. 18, 2010

with it being mid February, 20 degrees outside and a foot of snow on the ground, I decided not to put these on the grill, but rather put them in my slow cooker. They were amazing! I will for sure make these again and come warmer weather, I will try them as the recipe says. But for now, I placed the ribs in the slow cooker, mixed the other ingredients together and poured the mixture over the ribs. then, in my opinion, everything is better with an little onion, so I sliced an sweet onion very, very thin, separated the rings and placed it in top of the ribs. Then set the slow cooker at 350 and cooked for about 5 1/2 hours. AMAZXING!

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8 users found this review helpful

Reviewer:

Deb

Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA

Living In: Indianapolis, Indiana, USA

Reviewed: Nov. 22, 2009

I made this over the summer at a barbeque and everyone was licking their fingers asking what the secret was. The molasses and honey really made the barbeque sauce nice and sticky like ribs should be.My aunt's boyfriend has his own barbeque business during the summer and my aunt was raving more than anyone about my ribs. I finally broke down and told her my secret. Allrecipes(ha-ha)

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Reviewer:

Melissa

Reviewed: Apr. 5, 2009

WAY too much sauce for 8 ribs !!!!!! I glopped it on and still had 1-1/2 C or so left. Consequently, couldn't taste the meat over the sauce. Baking uncovered 1 hour, even at 300 (as suggested by others) rather than 350, left the ribs dry (I didn't have time to do the 4 hours at 250, which might have been better). Truly disappointing after all the high ratings - I gave it 2 stars only because it had some interesting possibilities. It's unlikely I will make this again, but if I do, it will be with major changes to ingredients (e.g., where's the garlic ?!?!) and technique.

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4 users found this review helpful