Reviewed: Oct. 4, 2009

Substituted Guinness for the water and added a smidge of cayenne pepper, the husband and I both agreed they were the best ribs we had ever made!

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Reviewer:

FloridaFoodie

Reviewed: Oct. 2, 2009

They turned out quite good. I used kraft original BBQ sauce.

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Reviewer:

Wendi

Reviewed: Sep. 28, 2009

Realized at the last minute we had no gas left in the grill, so they went into the oven after a half hour on the stove simmering in the sauce. They stayed in the oven for about 30 minutes and fell off the bones. My family devoured them! One of my boys even suggested that I share this recipe with his 'favorite' restaurant in town so other people could eat ribs this good! Now that was a compliment!! My only mistake was not making more ribs.

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Reviewer:

TBIRDTECH

Reviewed: Sep. 28, 2009

A-mazing!!!! ours were gone in a flash! The kids loved them. Tender and so good. I only had a half bottle of bbq sauce, so I added water to it during the boil. Once I removed the ribs for grilling, I simmered the sauce way down. It was so good. I definately recommend this recipe.

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Reviewer:

cristyh

Cooking Level: Intermediate

Home Town: Grindrod, British Columbia, Canada

Living In: Kilgore, Texas, USA

Reviewed: Sep. 24, 2009

Good. Very good, easy, quick recipe. Not the absolute best, but very good.

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Reviewed: Sep. 23, 2009

I followed this recipe with no alterations and was absolutely thrilled with the outcome. My husband was VERY skeptical when he saw me put them in a pot to boil. He became a convert after the first bite! These are fantastic! I had Kraft BBQ sauce on hand, and they were great with that. I can't wait to try this with Jack Daniels BBQ sauce. Thanks for the share!

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Reviewer:

asaokib

Cooking Level: Beginning

Home Town: Weaverville, North Carolina, USA

Living In: Saint Marys, Georgia, USA

Reviewed: Sep. 21, 2009

After I boiled the ribs and moved them to the grill, there was at least a quart of water-diluted sauce, not useful for basting. I see that as a major fault. Fortunately, I had another sauce available. I think this preparation is too much work and trouble. I've had just as good ribs by basting them in a pan and baking in the oven for an hour or more. Sorry, don't mean to be mean.

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Reviewer:

Capt.Quent

Cooking Level: Intermediate

Home Town: Sidney, Iowa, USA

Living In: Raleigh, North Carolina, USA

Reviewed: Sep. 20, 2009

My whole family enjoyed the ribs and I will make them again... I followed the directions exactly and won't change a thing.

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Reviewer:

Mama'sBoyz

Cooking Level: Intermediate

Home Town: Sioux Falls, South Dakota, USA

Reviewed: Sep. 19, 2009

These ribs were the best ribs I've ever prepared, by far. My only issue with them was in the fact that, even though I didn't cook them on a very high heat, because of the sugar in the sauce, the BBQ sauce burned on the bottom of my pan so badly that it took my a day and a half of working on it and soaking to get it off. It still left some black marks on the bottom of my pan. (My mistake was leaving my husband in charge of them while I ran to the store and he didn't smell it burning on the pan.) I think that I would cook the ribs in a crock pot in the sauce and avoid that whole issue.

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