Reviewed: Oct. 6, 2001

Great flavor!!! I did cut the salt. 1 teaspoon was plenty and I didn't fuss so much over it in the oven. Basted only a couple times. Will be making again.

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Reviewer:

RUTHIE110

Cooking Level: Intermediate

Reviewed: Oct. 22, 2002

This was the best ribs I have ever tasted. The flavor was excellant. I doubled the recipe for two pounds of ribs. I just basted once every half an hour or so and came out very juicy and tender. Was a hit in my house. Family already wanting me to make them next week.

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Reviewer:

KEYSTONE0165

Reviewed: Jan. 28, 2003

Dear Vicky, I was sorry to find that the meat was dry and rather tasteless. Perhaps it would have been better with molasses? Thank you for sharing your recipie though. nnnnn

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Reviewer:

NNNNN

Cooking Level: Expert

Reviewed: May 22, 2003

I found this to be an excellent recipe. Tender, juicy, and flavorful, my only complaint was there was just too much salt for my family and me. I will most certainly try this again, just with no salt.---Thank You, Vicky---

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Reviewer:

KLCUSH

Reviewed: Jan. 14, 2004

This was so good! Cook time is long, but worth it. And I agree with the other reviewers about cutting the salt a little. We will make this again. It smelled incredible.

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Reviewer:

HELLOKITTYKAUAI

Reviewed: Feb. 2, 2004

Awesome ribs! These are a new family favorite. I also cut out the salt.

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Reviewer:

MELANIEC7

Reviewed: Feb. 3, 2004

Extremely tender, though you ran out of sauce early on...way before 2 hours...I will double the amount of sauce next time...but my family LOVED this and the meat was falling off the bones.

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Reviewer:

JCSWOMYN

Reviewed: Jun. 17, 2004

These were very good, but I ran out of sauce way to early also. I am going to make a double batch next time too.

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Reviewer:

LAURAKINSEY

Reviewed: Jul. 29, 2004

My family loves these ribs! I cover mine with foil the first two hours. The last hour uncovered thickens the sauce.

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Reviewer:

WVBASSINCHIC

Reviewed: Sep. 3, 2004

This recipe made beef ribs taste excellent! I used 2 1/2 lbs of beef ribs instead of 4 lbs of pork and there was more than enough sauce to last the first two hours. And the meat really did fall off the bones! I also threw in some chili pepper for a kick and it tasted great. I will definitely use this recipe again and again.

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