Reviewed: May 19, 2013

This sauce is terrific! I dialed back a little on the salt and smoke, and used some garlic paste instead of garlic powder. What I got was a sauce that is bright and tangy - the flavor really pops and you can tell immediately that you're eating something just-made instead of a sauce that had been on the shelf in the grocery store for a long time. Be careful handling the ribs when you unwrap them - the foil will be full of hot juices, so plan ahead. Will make this recipe again, by popular demand!

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Reviewer:

Croton Cher

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Westchester, New York, USA

Reviewed: May 19, 2013

Found this recipe a few years ago and I make it frequently throughout the summer. It is delicious and definitely my go to when I have the time!

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klavoie59

Reviewed: May 2, 2013

This is definitely 5 star!! My husband thinks these are the best ribs he ever had! My boys love them too! As another reviewer, I don't like liquid smoke so I left it out and I too used the rib rub recipe from the Prize Winning Baby Back Ribs. This recipe is a keeper!! Love it! Thanks for sharing Scott Hibbs!

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lakeside_lassie

Reviewed: Apr. 13, 2013

Best bbq sauce hands down.

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mrfusion99

Reviewed: Apr. 8, 2013

These are delicious! And not hard to make at all. The only disappointment though is that they were NOT spicy enough. Other than that the flavour was delicious! my boyfriend said they were the best ribs he's ever had. As for me, a little too mild for my taste.

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cominograce

Reviewed: Mar. 31, 2013

Best pork ribs ever had and home made sauce taste just like restaurant one!

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anitarotto

Reviewed: Mar. 16, 2013

These were amazing!!! I didnt have honey so I doubled the molasses. I will use this recipe again and again!

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Reviewer:

gina brown

Cooking Level: Expert

Living In: Adrian, Michigan, USA

Reviewed: Mar. 13, 2013

Made exactly as directed and loved loved loved the ribs!

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lelamarie_jones

Reviewed: Mar. 12, 2013

Only one word to describe the ribs: delicious or as the Dutch/Germans would say, "Like an angel pissing on your tongue." I pretty much followed the recipe with the following deviations mostly motivated by lacking the product required above: 1) Used hot paprika instead of chilli peppers to spice the ribs; 2) Used grade A Vermont maple syrup as I did not have any brown sugar in the same quantity; 3) Used cider vinegar rather than white vinegar in the same quantity. As I did not start cooking early enough, I reduced the time in the oven by 30 minutes and increased the time on the grill by 10 minutes or so. I suspect that using ribs purchased from my local butcher rather than the supermarket variety also contributed greatly to the experience.

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senegaulois

Reviewed: Mar. 2, 2013

This is the recipe that got me hooked on allrecipes.com! I did a web search in 2008 and found this recipe; it was soo good that I still use it regularly today. For the ribs, I use any rub I have on hand. The BBQ sauce is heavenly! BBQ sauce lovers such as my family, it’s amazing just how good homemade can be! Whenever we have a big BBQ I triple the BBQ sauce recipe and let it cook for 5-6 hours. It cooks down to a gloppy paste but oh my is it good. In the winter when ribs are on sale (like tonight,) I will cook them in the oven as stated, then peel the foil back and broil for 3-4 min, baste some BBQ sauce on and put it in for 1-2 more min. Let the meat rest and you will be in love! Only recommendation is do not cut back on the fresh onions, your sauce will become too acidic, but if you have baking soda on hand just add a teaspoon, let it bubble, stir and you’ll be fine. Enjoy!

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