Reviewed: May 28, 2012

Made these for the Memorial Day holiday and they did not disappoint! This was my first time making ribs and they came out absolutley perfect. EVERYONE raved about them. Definitely a keeper!

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ShazzaS

Reviewed: May 28, 2012

Fabulous! I tripled the sauce as we had a LOT of ribs. It took 2hrs or so to reduce then blended it once cool to chop up the onions. Also I accidentally grabbed two racks of St. Louis style ribs along with the baby backs and they worked out just fine cooking for the same amount of time. This is definitely a keeper!

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Staci

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Cooking Level: Intermediate

Home Town: Brandon, Mississippi, USA

Living In: Ridgeland, Mississippi, USA

Reviewed: May 27, 2012

Just made this up and it tasted delicious!! If you add the extra ingredients from www.MomsFreeGroceries.net it will give it extra flavor and make it taste 200% better!! Def have to add this to my cook book

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FREDDIEKELL

Reviewed: May 27, 2012

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ELIDAROSADO

Reviewed: May 27, 2012

Made these again today for the fourth time. They were every bit as luscious as I remember from the last time and THE ONLY WAY I will ever make ribs again! You can't make this without also making the sauce. Yes...it's that important. LOVE these ribs and I wouldn't change a thing.

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Reviewed: May 27, 2012

just as Albert explained I didnt know that a person able to make $5575 in four weeks on the internet. have you read this website bit.ly/KUQ8SB

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MejiaFreddie

Reviewed: May 27, 2012

Everyone in our family enjoyed the ribs including our 2 year old son. We made two versions... One according to the recipe and one with just a touch of cayenne pepper.

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hdunn

Reviewed: May 26, 2012

If you prefer a sweet, slightly-hot sauce, then this one's for you. DH and DS loved it, but I prefer a sauce that is not quite so sweet. I did use some wood chips on the grill, and I would even like more of a smoky taste, so I would like them to stay on the grill a bit longer. I don't think it would hurt them. I do give 5 stars for tenderness, though. The low and slow oven is perfectly timed for tender, fall-off-the-bone ribs. I followed the recipe very closely, subbing only cayenne for the red chile pepper.

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Bibi

Cooking Level: Expert

Home Town: Bowling Green, Kentucky, USA

Living In: San Antonio, Texas, USA

Reviewed: May 25, 2012

These were OUTSTANDING. I've made ribs so many times and these were by far the best ribs I've ever made. The sauce is different than traditional BBQ sauce--a little chunkier--but so good. You really can't go wrong with these!

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Kami

Reviewed: May 25, 2012

These ribs were the absolute best. Made for my family and they enjoyed them very much. Only thing I didn't use was liquid smoke as I didn't have it. Thank's Scott, they are amazing. *****

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