Recipe by Pam Anderson
"Easy to prepare and absolutely delicious! My husband isn't fond of ribs, but asks for this recipe. Cooking a little longer doesn't hurt them, so this is good for a work day !"
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1 1/4 cups
ground black pepper
Great Rib recipe. I used my roaster to cook these all day. I doubled the recipe because I had so many ribs. I put them in the roaster after it was heated to 400. Then I turned the roaster down to 250 for 3 hours and the remaining 1 1/2 hours 200. I spooned the sauce over the ribs periodically. It was great.
DO NOT USE 1 1/4 CUP OF VINEGAR USE 1 1/4 TABLESPOONS!!!! THE RIBS WILL THEN TURN OUT FINE.
This was the most disgusting recipe I have ever tried! All you could tast was vinegar! I threw out the whole thing!
I found that this recipe asked for Toooo much vinegar! They sure are tangy! I won't make them again.
This recipe was Horrible! way too acidic! I had one and got sick later on.. I was Not happy with this recipe at all!!!
I used this recipe for a company lunch. Good thing I read the review first or it would have been a disaster! Changing the vinegar makes all the difference. This was good stuff and I will definately use the recipe again!
Horrible! I wish I read the reviews before thinking this was a good idea.
I wish I would have read the reviews before wasting ribs on this recipe. They tasted way too much like vinegar. Horrible. I will not try this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow-Cooked Tangy Ribs
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 302
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