Reviewed: May 25, 2012

I tried these for mothers day and they turned out great. I cooked them the night before and then warmed them in the oven right before everyone came over. Next time the only thing I will change is to double the recipe because they just went to quick.

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Reviewer:

Michelle

Reviewed: May 20, 2012

This is the best recipe I have ever found for ribs! I have been using it for years now and have made it for so many different people who LOVE it! One note is that you must first REMOVE THE MEMBRANE on the backside of the ribs! All ribs will be tough no matter what recipe you use! It can be difficult, but I just use a pointed knife and poke it into the back and pull up until I either grab or break the membrane. Then, I grab tightly and pull slowly trying to get it off in one piece. Just be sure to get the entire membrane off. This is a MUST if you want tender ribs! I also do not use as much rum as the recipe calls for but that is my own preference. One last thing is to cook the ribs at a low temperature on the grill.

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Reviewer:

Buzzwow

Reviewed: May 14, 2012

The sauce was excellent however the ribs were still tough, not at all tender. Followed recipe exactly.

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Reviewer:

CarolW

Reviewed: Apr. 18, 2012

This recipe is perfect just the way that is. The whole neighborhood loved it.

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Reviewer:

hatterp33

Reviewed: Apr. 13, 2012

So Good!

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Reviewer:

Christian

Reviewed: Apr. 11, 2012

very easy and very tasty....

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Reviewer:

TrumpetGirl28

Reviewed: Mar. 29, 2012

FANTASTIC!! You won't be disappointed. I followed the sauce recipe exactly as written and I chose to bake the ribs instead of grilling them. I laid the pre-baked ribs (after marinating for 2 hrs) out on a large pan, spooned on half the sauce, baked for 20 min, then spooned on the rest of the sauce and baked for another 20 min, until the sauce was slightly bubbly and thickened. Everyone loved the taste and the meat was perfectly tender. I recommend you give this a try.

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Reviewer:

cork1035

Reviewed: Mar. 20, 2012

Mmmmmmmmgood! made this twice now & going to try it on chicken next

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Reviewer:

luvsbbq

Reviewed: Mar. 19, 2012

Mmm, the marinade is going to be my go-to recipe for BBQ sauce now. These were seriously good. The kitchen smelled like a distillery afterward but the rum was not overpowering, just added a really lovely flavor. I don't like spice so I totally left out the chile sauce and we cut the sugar because I don't usually care for tooth-achingly sweet bbq. It was so yummy!!

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