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).
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.
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.
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.
