Reviewed: Sep. 16, 2012

This was an excellent recipe, halfed the recipe for 2 full racks of baby back ribs. Followed all the instruction past the 3-4 hour bake time. Placed on BBQ for 10 minutes, and basted with Roasted Raspberry Chilpotle Sauce from Costco. Absolutely wonderful!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BettyBoop63

Reviewed: Sep. 8, 2012

Too sweet.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Bogmor

Home Town: Aberdeen, Aberdeenshire, Scotland, U.K.

Reviewed: Sep. 5, 2012

OH SO GOOD! didn't make the sauce and didn't put on the grill (someone stole it earlier this year).. so just low and slow in the oven made it very tasty and tender! I did add 1 tsp crushed red pepper also for more heat. This rub covered 2 1/2 slabs of ribs (without the bonless edge portion.. used that in the "Best Stovetop BBQ Ribs" recipie [let that one slow cook another hour for FALL APART TENDER ribs]). I served this with "Grandmother's Buttermilk Cornbread" and fresh lemonade .. went GREAT together!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

WhiteIrishTiger

Cooking Level: Expert

Reviewed: Sep. 3, 2012

Meat as candy? Not for me. First, I cut the white sugar in the recipe by 2/3. A day later, I can still taste nothing but sugar. With that level of sugar content, it's almost impossible to avoid burning the sauce on direct heat. Might be better result with indirect heat. My take on this - Sugar, with some pork bones. I did really like the onion fried in pan drippings for the sauce base, great idea.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mackie

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Reviewed: Sep. 1, 2012

Fantastic ribs. I did half without the sauce and half with. Both were superb. Best ribs I've ever had! No changes. Great recipe. Thank You!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Helene

Cooking Level: Beginning

Home Town: Ottawa, Ontario, Canada

Reviewed: Jul. 7, 2012

I made the rub exactly as indicated except I used coarse kosher salt instead of regular salt. I had 7 pounds of pork ribs. I had more than half of the rub left over, so next time I will cut rub recipe in half. I baked them covered in foil in oven at indicated temp for 4 hours for desired tenderness. I used store-bought honey barbeque sauce since I didn't have that much ketchup on hand. I didn't grill outside, just put sauce on and put them back in oven uncovered for 45 minutes at 325. Holy cow are these great! Everybody loved them! My daughter who doesn't like barbeque sauce ate some of the ribs I didn't put sauce on and loved them too! Came out perfectly tender and wonderful flavor, great recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

olamina

Reviewed: Jul. 6, 2012

completely amazing

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

edalmanza

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.

Was this review helpful? [ YES ]
5 users found this review helpful

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.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

big nate

Home Town: Riverside, California, USA

Reviewed: Oct. 19, 2011

I had several guys telling me these were the best ribs they have ever eaten, better then restaurant ones. I only make it in the crock pot so they are very soft and juicy. I don't use the sauce, just prepare them with a rub and serve a store bought sauce on a side for anybody who wants sauce. Probably prepared this recipe 10 times within the last 2 years. Became a family hit. Now we make it for every family reunion and other gatherings as well. I make one rack as directed and another one less spicy so people have an option. I love this cause it's so easy as well. I onlcy cooked it in the crock pot.

Was this review helpful? [ YES ]
0 users found this review helpful