Reviewed: Feb. 18, 2012

For the people who say the recipe is too salty...DO NOT USE TABLE SALT. Always use Kosher salt or Sea Salt. Thank you so much for a wonderful rub recipe. Like most people I didn't have the patience to make the sauce. I didnt have paprika so I substituted it with chili powder and added about 3 times more cayenne than called for. Marinated for 24 hours and then baked them on 275 in a convection oven covered with foil for 3 hours. At 2.5 hours I poured 1 can of beer over the ribs (cuz I was worried they were going to be too spicy). Recovered and baked for another 1/2 hour. Then to the charcoal grill. I added a tablespoon of liquid smoke to sweet Baby Rays bbq sauce and basted the ribs. Cooked on 225 for about 30 mins. basting every 5-7 mins and flipping. The meat fell of the bone. The rub is absolutely delicious. As written not spicy at all.

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Reviewer:

Stasia

Cooking Level: Intermediate

Home Town: Sonora, California, USA

Living In: Modesto, California, USA

Reviewed: Oct. 20, 2011

Way too salty. I like a lot of salt, but these were way over board, ruined the entire meal for me.Plus I didn't care much for the rub in general. I scrubbed them off to use as left overs the next day and they were better, but still to much salt.

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Reviewer:

big nate

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Home Town: Riverside, California, USA

Reviewed: Oct. 4, 2011

Okay, this recipe is waaaay too spicy. I am a big spicy person too. It takes away the flavor from the pork and over powers it with sauce. Additionally, it is too sweet and too salty. This would make a good beef jerky rub sauce but not for pork ribs. The sauce is good though. The rub is not. I will not be making this again. I suggest soaking the ribs in beer (Guinness). My girlfriend (super hot) likes these ribs though. She also is very nice and sweet.

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Reviewer:

samchoy808

Reviewed: Sep. 18, 2011

I followed the rub exactly as written, but I did not make the BBQ sauce. I found myself wishing that I had doubled or tripled the amount of cayenne. The flavor and tenderness of the ribs was fantastic though.

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Reviewer:

MDS77

Reviewed: Sep. 7, 2011

I made these ribs and they were AWESOME. (I did use bottled BBQ sauce though).. the flavor of the meat was amazing and they were so tender and moist! For sure a keeper!!!

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Reviewer:

Dixie

Reviewed: Aug. 30, 2011

A tad salty but fall off the bone good. Excellent

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Reviewer:

ScubaSteve

Cooking Level: Beginning

Home Town: Henderson, North Carolina, USA

Living In: Kalida, Ohio, USA

Reviewed: Aug. 12, 2011

These were absolutely awesome! My 4 year old twins loved these. Wouldn't change a thing. I did cook them in crock pot for 10 hours on low... super good!

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Reviewer:

tna

Cooking Level: Intermediate

Living In: Kiron, Iowa, USA

Reviewed: Jul. 30, 2011

This could be done in the oven too, just add some liquid smoke to the ketcup mixture.

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Reviewer:

Maureen

Cooking Level: Expert

Living In: Camrose, Alberta, Canada

Reviewed: Jul. 30, 2011

Made these twice for two large family gatherings in one week. Super easy and ribs can be done in two short steps:(1) Dry rub and wrap each rack in foil and marinate on cookie sheets or in roasting pan in fridge overnight. (Meat will leak).(2) Cook the ribs the next day. Toned down the spice of the rub bc my family doesn't like overly spicy foods by only using about 2 scant teaspoons of ground black pepper. Also only used 2 TB of salt. Generously coated ribs with the rub, wrapped in foil and let marinate overnight. Still in foil, baked the ribs at 225 degrees for 4 hours. Because we were grilling other meats, finished the ribs in the oven. Removed the foil, poured Sweet Baby Ray's sauce liberally over the ribs and let finish in the oven at 325 for another 45- 60 minutes until ribs look brown and pull away from the bone and sauce is carmelized. Can re-cover with foil and keep in oven with temp. off until serving (I left about 30 minutes) -holds very well. Serve with more sauce if desired. All LOVED-including kids. Has replaced my previous rib recipe and is now in my "official" cookbook :)

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