Reviewed: Jul. 4, 2005

I tried this recipe today and the family loved it. The meat was incredibly tender and the sauce was great.

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Reviewed: Jul. 4, 2005

This is the best barbeque I have ever had ~ and I have had every kind of barbeque from Texas, North Carolina, Georgia & Alabama

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KEEFER05

Reviewed: May 2, 2005

THIS IS THE FIRST TIME I HAD A BAD RECIPE EXPERIENCE ...THESE WERE LIKE RUBBER EVEN THOUGH I TOOK ADVICE AND SIMMERED LONGER ( 1 1/2hr)

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DJDJ

Reviewed: Apr. 24, 2005

followed this recipe to a "T" and was underwhelmed. I should have gone with my gut feeling and simmered the the ribs a LOT longer (like another hour!) cause they turned out a bit tough. I was also unclear as to whether the ribs were supposed to sit in the fridge in the sauce or not... so I did put the sauce on the ribs while in the fridge, which I assumed couldn't hurt them. The sauce flavor was a bit too vinegary (and I added brown sugar as others suggested) and wasn't what I would consider to be "the greatest." I do like the idea of cooking the onions/garlic and butter (although a half cup of butter is a bit excessive) and then pureeing it all in the blender so this was a good starting point. Bottom line... sauce a bit vinegary and ribs need to be cooked longer. I'll keep looking for the "perfect" rib recipe!

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TABIJO

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Reviewed: Apr. 22, 2005

I did not care for this recipe. The ribs were not that flavorful. I followed the recipe exactly except I did not use any onion. I even left the ribs marinating in the fridge overnight. I gave this 3 stars because my boyfriend said it was good.

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Kristin

Cooking Level: Intermediate

Reviewed: Jan. 27, 2005

Very good ribs. I added some honey to sweeten the sauce a little. Brown sugar would work good too. My husband commented on how good they were without having to be asked. That is a good sign!

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KRYSTILUV

Reviewed: Jan. 18, 2005

thought this thurned out real well , with not a lot of energy spent into it ...

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LYNNWALTERS

Cooking Level: Intermediate

Home Town: Sault Sainte Marie, Michigan, USA

Living In: Lexington, Tennessee, USA

Reviewed: Sep. 3, 2004

really great recipe - thanks!

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Megs

Reviewed: Sep. 2, 2004

It's a big deal when you take that bite and know that the search has Ended!! :) Never have I made a more successful batch of ribs. They ate and ate and ate them.. I think they'd have eaten three days in a row!... I would have! I had to take a few away to make sure there would be anything left over for lunch the next day. I can hardly wait for ribs to go on sale again! Nor to try this sauce on chicken. BTW.. in my hurry to get this done.. I misread the recipe and put the sauce onto the ribs when I was putting them into the frig. and then used that pan to baste out of. I haven't made it again to try no sauce til we get to the grill, so I don't know if that makes a difference. Thank you so much for posting .. mmmm :)

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MOMMYITSGOOD

Reviewed: Jul. 26, 2004

This was very easy, I used a different sauce from another recipe on this site, & results were wonderful. This was a perfect way to make ribs for a party.

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