This is a great recipe as is, but I made a few adjustments that made it even better. Instead of garlic salt I use garlic powder to cut the sodium and mix it in with the other ingredients. I boil the ribs first for 30 minutes to make them tender, then put them in a deep glass pan (to minimize the sauce burning). I then pour the sauce over the ribs and cook in the oven for another 35 - 45 minutes. Deeelicious!
These ribvs were great. I used baby back ribs which I simmered in water first for one hour, then I backed them according to the directions for one hour. Finally I threw them on the grill for 15 minutes and basted them with BBQ sauce. The results were tender to the bone ribs that were delicious!
OMG! This was soooo good! I poured the sauce over a pork tenderloin covered w/ foil & baked @ 375 for about an hour & a half & then removed the foil & broiled to brown it for about 20 minutes. My family raved about this dish! I served it w/ fried cinnamon & brown sugar granny smith apples & a fresh salad but next time I think I will try it w/ a grueyere cheese potato dish instead of the apples ( they both had sweet sauces that seemed redundant).
This is a great recipe but I added 2tbsp. of cornstarch disolved in 1/4cup of water. The ribs came out with a light sauce coating. I seved them with garlic butter parmesan egg noodles.
We love this recipe! It is now a family favorite! I cook it in a corningware dish (covered) because it seemed a bit dry on the cookie sheet. We serve it over rice and use the leftover juices over it as well to add some flavor to the rice.
These ribs were very good, and I am glad I tried them. That said, some of the reviews on here made me think twice before doing so! As far as the cleanup goes... I would NOT recommend using a cookie sheet, your oven will most likely get spattered. I used two Pyrex 13x9 roasting pans, and had no trouble with dripping on my oven floor. I lined my pans with a single layer of cheap foil (all I had), and one pan leaked pretty badly. I soaked it for quite awhile in hot water and then attacked it with a pot scrubber - problem solved. You definately had to put some effort into getting the sauce off, but nothing sensational. Non-stick is a no-no for this recipe. As far as the sauce consistancy, it was more liquid than traditional barbecue, but that didn't compromise the flavor. These would be great for a cook-out, because your fingers stay a whole lot cleaner. Summary: give these delicious ribs a try! Thanks for sharing.
My husband and I loved these ribs. They were very easy to make. The next time I make this though I will use a disposable aluminum pan. Even with the foil covered pan it was messy to clean up. This one is definitely a keeper!
in a word...WOW! these were excellent. my husband is normally the rib chef in the house but after these i think it will become my job from now on. i made 5 lbs and 3 of us ate most of them...including my son who hates ribs. i ate the left overs for lunch the next day and got in trouble when my husband came home and wanted them! thanks for the recipe...these will be a regular.
Good ribs. I love using the pork spareribs because they always come out so tender just about any way you cook them. I wonder how this would do in a slow cooker. Planning on making this one again soon.
We really did not like this. It had the flavor of honey without the sweetness. Will not be making again.
