Reviewed: Oct. 13, 2010

Loved this Recipe!! These ribs are full of flavor!!Boiling the ribs in the herbs was a great step to flavoring the ribs. The sauce is amazing and has a little bite to it which is perfect!

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3 users found this review helpful

Reviewer:

mamachefcm

Reviewed: Sep. 7, 2010

The sauce is excellent.

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5 users found this review helpful

Reviewer:

Gloria

Reviewed: Jun. 8, 2010

Delicious. So tasty. We loved them. I definitely make them again.

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5 users found this review helpful

Reviewer:

Lorraine

Cooking Level: Intermediate

Reviewed: Mar. 14, 2010

This is a good simple basic recipe which can be modified as desired. According to my notes been using this since 2003. For outdoor grilling or "roasting" in the oven.

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4 users found this review helpful

Reviewer:

PONCHO48

Cooking Level: Beginning

Reviewed: Aug. 7, 2009

i have done this recipe now 4 times. I used red pepper jelly instead of the plum sauce. My next is 25# for a bbq.I dont boil the ribs. I sprinkle with garlic powder and put in a roasting pan , with about 1 inch of water. Cover and bake at 250 degrees for about 3 -4 hours. Then drain them, and put the sauce on, uncovered, basting about every 15 mins, until the meat pulls away from the bones easily. You need to be patient and cook them until the meat does this.

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7 users found this review helpful

Reviewer:

charlene

Reviewed: Jul. 7, 2009

By far THE best rib recipe yet. I have used this for baby back as well as apare ribs. The only difference is I wrap the ribs in foil before placing them on the grill (less mess!). The sauce is to die for!!!

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4 users found this review helpful

Reviewer:

Wanda S.

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Bargersville, Indiana, USA

Reviewed: Jul. 1, 2009

These ribs were some of the best I have EVER had. I boiled the ribs for around 90 minutes because that was how long I had until dinner time and they turned out perfect. I can't wait to make again!

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4 users found this review helpful

Reviewer:

Rosie Lee

Reviewed: May 7, 2009

The sauce was excellent! To make my ribs more tender, I didn't boil them, I wrapped the ribs in foil sprayed lighty with "pam" and baked at 275-300F (depending on oven) for 3 1/2-4 hrs and then brushed the sauce on ribs broiling in oven (watching). Repeated this step 4 times. These ribs fell right off the bone. I sprinkled salt/pepper and garlic spice on ribs before wrapped in foil.

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13 users found this review helpful

Reviewer:

stik14

Reviewed: Dec. 7, 2007

This is fantastic! I've cooked it three times for 10 plus people everytime and they have all loved it. I've made a few tweaks: I add crushed red pepper flakes to the dry rub, boil it for nearly two hours, and add about 1/4 cup of chile paste to the sauce. Sweet and Spicy...and delicious.

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7 users found this review helpful