*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was excellent! As good if not better than any ribs I ever had in a restaurant. We made these for a large family gathering on Mothers Day. The only thing we did different was put them back on the grill for a few minutes at the end. It gave them that right-off-the-grill appearance. Everyone raved about them and I'm sure we'll make them many more times.
This sauce is great! I couldn't grill them its winter so I just baked them the whole time. I also used beef ribs not pork. I baked them for 4 hours at 250 degrees and the meat just fell off the bones in fact I have to serve them with a spoon. Mmmmm!
This is very good. I did mine a little different though I browned my short ribs in a pan with a little bit of oil. about 5 min. on each side then transfered them to the baking dish and cooked them for 1 hr. They turned out very good as well!!
wow, these are the closest to restaurant-style ribs I've ever made, and the very easiest ones at the same time! I've tried ones on this site involving the 2-step cooking (cook, marinade, then cook again)that were good, but didn't have this sticky carmelization. My kids love them - sweeter and milder than others.