I did my best to make these according to the original recipe. I think this recipe has a good start, but it is essential to return the ribs to the oven with a generous coat of sauce to get a carmelized, sticky coating like at a restaurant. Otherwise, the sauce is just soupy and doesn't adhere to the ribs much. I broiled at 450 about 10 minutes per side in a baking dish so I could also cook down the sauce a bit, too. As for the very controversial sauce, I think it is a matter of personal taste. I used Sriracha hot chili sauce since that is what I had on hand, and the sauce was HOT. I mean, I liked it, but I enjoy habanero salsa, so reader beware. Maybe those who thought it was bland were using a milder chili sauce. The rib sauce was a bit toward the ketchup-y side, but not bad. Of course, I did not have a full 2c to use, it was more like 1 1/4c. Maybe the reduced ketchup amount helped the flavor. I also think the ribs don't need as much sauce as the original recipe calls for to cook properly in the crockpot, so shorting the ketchup further might be a good future change. Side note: I used country ribs since that's what I had.
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I did my best to make these according to the original recipe. I think this recipe has a good...