Reviewed: Nov. 1, 2009

I made this recipe exactly, except that I used boneless spare ribs. The sauce was very, very good. I was sure to chop the onion and celery very fine, after reading another review. Admittedly, the meat ended up a little dry and overcooked but I'm pretty sure that's because of the boneless cut that I used, and cannot blame the recipe for this. I'll make this again, but cut back on the precooking before adding the sauce and perhaps lowering the temp of the oven. Very yummy!

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Oboette

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Reviewed: Oct. 29, 2009

These spare ribs turned out AMAZING!! We love the sauce so much, my husband wants me to make the sauce to use with cube steake (like a swiss steak). I used beef ribs and boiled them before baking them. I also added some boneless stew meat because I was not sure I had enough ribs for all of us. I boiled it also and then baked it right along with the ribs. It ALL turned out AWESOME!! The meat fell right off the bones, which is how we like it! It was all very tender and had THE BEST flavor!! I will ONLY use this recipe in the future! I never even liked ribs untill this recipe came along! : ) Thanks for sharing with us such a fabulas, delicious recipe.

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Katie

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Reviewed: Jul. 8, 2009

They were okay. Not as great as I would have hoped.

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Coral

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Reviewed: Jul. 4, 2009

I had to substitute some things but it turned out pretty well. My husband even said it tasted like some gourmet bbq he had once.

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SUPERTROPHYWIFE

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Reviewed: Jun. 24, 2009

I made these when I was 38 weeks pregnant and didn't feel like making the sauce as directed, so I just substituted with Sweet Baby Ray's. When I first put them in the oven, I sprinkled them with salt, pepper, garlic powder, and paprika and baked them covered for 1 1/2 hrs. Then added the bbq sauce and baked for another hour. These ribs turned out fantastic!! Tender, falling off the bone, great flavor! We've already bought another rack of ribs to cook these up again. Easy and delicious!

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laughingivories

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Reviewed: Jun. 3, 2009

The sauce had a great taste and perfect thickness, and the meat fell off the bone. I love this recipe...the only thing I wished I had done was double the sauce, but it was still great!

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filmphan821

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Reviewed: Apr. 15, 2009

Fabulous! I loved this recipe. I had some of the sauce burn though, so next time I'm going to cover it or add the sauce a little later in the cooking.

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Sally

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Reviewed: Mar. 30, 2009

These were very good - a little tangy for my taste, but the rest of the family liked them a lot. Will make again, but will probably use less lemon. Thanks!

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Cooknmama2

Cooking Level: Intermediate

Home Town: Bridgewater, New Jersey, USA

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Reviewed: Mar. 30, 2009

I guess I should've paid more attention to the "tangy" title, but I assumed w/ such good ratings that I couldn't go wrong w/ this recipe. This had way too much of a ketchup flavor! It was not good. And the only change I made was I doubled the brown sugar. Luckily my husband will eat most anything and he finished them off, but he complained the whole time about it, saying that this is definately not the kind of ribs we eat in KC! Should've just gone w/ a bottle of BBQ sauce instead of the recipe sauce.

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Stacey

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Reviewed: Mar. 13, 2009

This was very good. I omitted the onion and celery but followed everything else. After cooking for the full amount, I broiled the ribs for about 5 minutes with the sauce on top to make it stick and to brown the ribs. Turned out great. Thanks!

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Becky

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Reviewed: Feb. 6, 2009

soooo good my husband and daughter loved them. it's a keeper

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TRE1

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Reviewed: Jul. 4, 2008

I used the cooking technique. I was at a vacation home with limited ingredients so I didn't make the sauce. I used Sweet Baby Rays sauce because it has really nice tang to it. I cooked the ribs for 1 1/2 hours, covered, then put the sauce on and cooked for another hour, uncovered. This was my first attempt at cooking ribs in the oven and everyone thought they turned out great and we had none left. So much for left-overs.

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CRAZY4SUSHI

Cooking Level: Intermediate

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Reviewed: Apr. 2, 2008

we bought half a hog and the spare ribs came with it. didn't think i was a big ribs fan but i was very suprised at how good they were. especially considering it was the first time i ever prepared ribs. i followed the recipe exactly. i cooked them for the first hour and then an hour and a half more with the sauce. will definetley buy spare ribs now and make this exact recipe again. thank you for the post.

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tgregg

Cooking Level: Intermediate

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Reviewed: Mar. 29, 2008

Excellent recipe - meat falls off the bone and the sauce is delicious. Easily doubled for a large crowd. Also easy to prepare ahead of time and keep in a warm oven (did not dry out even though I put it in the warming drawer for 45 minutes).

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yumymumy

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Reviewed: Mar. 11, 2008

This was REALLY good. Great alternative when not grilling outdoors. I added some chilli sauce the second time I made these an it was also good. Thanks for sharing.

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Runvs

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: Feb. 5, 2008

thank you Judy! Absolutely tasty and simple.

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ROBYNSHERE

Cooking Level: Intermediate

Home Town: Fullerton, California, USA

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Reviewed: Jan. 28, 2008

I followed recipe EXACTLY and my sauce was runny and the taste of ketcup was overpowering. Had to make quite a few changes to it.

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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: Jan. 21, 2008

Delicious! My family will go to lengths to pick out bits of celery and onion in any dish... I substituted these with chopped green & yellow peppers and a dash of onion powder, cooking the mix a little longer so that the peppers were well-cooked. The flavors were wonderful mixed with the recipe ingredients as shown. I'll certainly use this recipe again!

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