Reviewed: May 25, 2012

I seasoned the ribs with salt before roasting, but otherwise made the recipe as stated. My husband & I loved it, and I'm a chef de cuisine! A definite go-to!

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Reviewer:

Dani

Cooking Level: Professional

Home Town: Mequon, Wisconsin, USA

Living In: East Troy, Wisconsin, USA

Reviewed: May 16, 2012

Excellent All-Around. I cooked my ribs as directed and my wife was amazed. Thank you for the post.

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Reviewer:

ZTROTS

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

Reviewed: Apr. 30, 2012

Loved it. Nice and tender, and sauce was tasty.

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Reviewer:

princess buttercup

Cooking Level: Intermediate

Reviewed: Feb. 1, 2012

Very good! I always use a dutch oven w cover when cooking to keep ribs moist and juicy. Sauce was subtle and allowed the flavor of the meat to come thru. Hubby bbq'd for only 6 min.

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Reviewer:

AMYG

Cooking Level: Intermediate

Home Town: Fort Myers Beach, Florida, USA

Living In: Oak Grove, Kentucky, USA

Reviewed: Nov. 8, 2011

Instead of grilling it, I just put it back in the oven uncovered. It was excellent that way as well, although I'm sure the grilling added more complexity to the flavor.

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Reviewer:

Ardys

Cooking Level: Beginning

Home Town: Spring Grove, Minnesota, USA

Living In: Duluth, Minnesota, USA

Reviewed: Oct. 2, 2011

Very good! The sauce was excellent and much better than store bought. The ribs were a little dry, so I may try the water in the pan next time, but there was a lot of juices from the ribs so I'm not sure it's necessary. I dont think it needs 1 hr in the oven, I am going to reduce the cooking time next time in the oven, maybe try 45 min. instead, overall this dish was excellent!

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Reviewer:

Rob and Ash

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Reviewed: Sep. 8, 2011

Yummy! Not only were they delicious, but very tender. I was concerned when they came off the grill, because I thought my husband and cooked them a little too long. My concerns quickly vanished with the first bite. Will DEFINITELY fix these again.

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Reviewer:

Jen

Cooking Level: Intermediate

Reviewed: Jun. 30, 2011

I made this sauce and it turned out great. I used anise seed instead of celery seed as I didn't have any. I also used a little less chili powder (I didn't want to give my husband heartburn), no hot sauce, a little dried garlic & onion seasoning, added a couple more tablespoons of brown sugar and a bit more water. This is a great recipe that can be tweeked to meet the needs of whoever's using it. Delicious.

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Reviewer:

coffeebuzz

Cooking Level: Intermediate

Reviewed: Jun. 27, 2011

Great! I hit with my family!

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Reviewer:

sjanamacswan

Reviewed: Jun. 13, 2011

I added 1/4 cup water to the bottom of the pan, along with salt, pepper and garlic and baked at 350 for hour and a half. I used whiskey instead of apple cider vinegar and left out the celery seed. Added some garlic powder and extra brown sugar (1-3 tbs). LOVE IT!!!

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