Reviewed: Sep. 18, 2011

I prepared these for a staff lunch. OMG - What a big winner they were and easy to prepare.

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Reviewed: Jul. 3, 2011

We loved the flavor of these ribs. The mean definitely fell off the bone; we boiled them for 2 hours and while trying to move them to baste and put them in the oven pans they were already trying to fall apart! The flavor is wonderful; I'm not a huge fan of horseradish but that flavor was not overwhelming at all. We used one full 24 oz bottle of bbq sauce. If you want a tangier flavor, be sure not to use a honey bbq sauce. We will definitely make these again!

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bcrider

Cooking Level: Intermediate

Home Town: Noblesville, Indiana, USA

Living In: Columbus, Indiana, USA

Reviewed: Feb. 4, 2011

This is by far the absolute best bbq ribs I've ever had. I used country style ribs instead and they turned out great!

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Sandee1

Cooking Level: Expert

Reviewed: Jun. 29, 2010

I left out the garlic salt, worchestershire and horse radish and they turned out great! 4 lbs is a rack of ribs, I cut them in quarters to fit in the stock pot and it took two large bottles of apple juice to cover them. But we didn't need 3 cups of BBQ sauce. The meat was incredibly tender, the sauce had the nice flavor of the apples as did the meat itself. Great recipe, will use over and over again!

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BLUEROADS

Reviewed: Mar. 30, 2010

Absolutely delish!! I simmered the ribs in the apple juice for about 2 hours until fork tender. I also used horseradish sauce which is a little less "hot" than regular horseradish. Put foil in the pan first-easy cleanup! We like to use Stubbs original BBQ sauce. Rave reviews from company. We make this lots and lots. Oh yeah-sometimes I forget to get the apple juice or use frozen-still tastes great just simmering in water.

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Reviewer:

cryoman

Reviewed: Feb. 7, 2010

These ribs are fantastic!! The weather wouldn't let me grill, but I had a cravin' for ribs. This was a great alternative. Simmering in apple juice really added a great flavor to the meat and they were fall off the bone tender. I may try cranberry juice next time. Thanks for the recipe!

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Reviewer:

westbrooksteen

Home Town: Westbrook, Minnesota, USA

Living In: Little Rock, Arkansas, USA

Reviewed: Jun. 1, 2009

These were liked by everyone who ate them. I used only 1/4 cup of horseradish, as some family members do not like spicy food and you could still certainly smell and taste the horseradish. A very easy dish to put together, you can boil the ribs ahead and cover in sauce and then refrigerate until about 45 minutes before you want to serve them and then bake. Thanks!

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7 users found this review helpful