Reviewed: Feb. 21, 2013

Delicious! Used chipotle pepper flakes instead of cayenne red pepper only because I didn't have any, but I used too much chipotle for my tastes (cuz I'm a wimp when it comes to spicy food) but my Dad and boyfriend loved it. Made 5 racks of ribs and there was plenty of sauce. Will definitely make again. Not too sticky or too sweet. Could've used a little more liquid smoke and less chipotle.

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Reviewer:

DawnB

Reviewed: Feb. 10, 2013

I tried this recipe yesterday with great success. I followed it all-the-way except I did not have any molasses and cheated a little and used 1 T (tablespoon) of Bulls-Eye original and used smoked paprika instead of regular. I also cut back a little on the red pepper (at my wife's request, LOL!). She said they were the best ribs she every had. Fantastic and very easy.

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Reviewer:

Big Daddy

Cooking Level: Intermediate

Reviewed: Feb. 8, 2013

amazing! I didn't get a chance to grill them but after they baked for the 2 1/2 hours I but the oven on 200 and poured sauce on top and left them in oven for 2 more hours!!!!!!!!!

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Reviewer:

adaria

Reviewed: Feb. 7, 2013

I used Country style ribs and cooked as directed. I did not use the grill but opted for the oven this time. I followed the sauce exactly (well...I confess to using 1/2 cup of whiskey in place of the 1/2 cup water - 2 tbsp was just not gonna work for us! LOL) and while it was good - it was just lacking a little in texture and spice for us. I added 3 tbsp of butter and 1/2 cup of Chili garlic sauce for some heat. I then used about 2-3 tbsp of cornstarch to thicken it all up. It was exactly what we were looking for. The recipe, as it stands, is quite good and easily adjusted to your preference. Next batch I am thinking to add some chipotle.... lots of possibilities here! Really, so good....

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Reviewer:

What's for dinner, mom?

Reviewed: Jan. 27, 2013

We're from Kansas City, home of the best bbq, so I feel qualified to tell you that this recipe makes great sauce and slow cooking the ribs ensures fall-off-the-bone meaty goodness!

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Reviewer:

carrieh

Reviewed: Jan. 16, 2013

The sauce was spectacular! I got more requests to make these ribs for the next get together. They are time consuming, but when worth it to me. The sauce is a bit spicy, so if you're not into heat, cut back on the chile pepper. We used the left over sauce on cocktail weinies for another party, and they were gone within the hour:)

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Reviewer:

coobiern

Reviewed: Dec. 30, 2012

I searched for a long time to find this recipe after making it at my brothers house, very glad I found it. Instead of using liquid smoke, I used Chipotle peppers and less chili powder. Delicious!

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Reviewer:

m_hartman707`

Reviewed: Dec. 2, 2012

My rib-loving 7 year old son wanted to give this recipe 10 stars!

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Reviewer:

Scema

Cooking Level: Expert

Reviewed: Dec. 1, 2012

5 stars for the technique. I can't speak for the sauce, but I will say I followed the technique and my ribs were delicious!!!

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Reviewer:

iebrutus

Reviewed: Nov. 24, 2012

Truly outstanding rib recipe. The bones easily pulled away from the meat and the sauce was wonderful. Careful with the spice. I only used about half of the ground red and the sauce still had a kick.

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