This is an excellent dish for a barbeque party. Make the ribs in advance, and when your guests have arrived, all that's left to do is the grilling. You'll have them wondering how they got so tender and tasty so fast.
I've made ribs using this method a couple of times since finding the recipe. I've found that for really tender ribs they need to simmer more than an hour - our best yet were simmered for 2.5 hours at a very low simmer and then covered and put in the fridge to cool in the cooking water until we were ready to grill. Also, rather than salting the water I used Adolf's meat tenderizer. While the sauce which accompanies the recipe is good, I've found that we actually prefer our favorite bottled BBQ sauce. It's just as good and much easier. I grill the ribs until heated thorough and then brush on the sauce during the last few minutes to prevent the sauce from burning. These are great for making ahead and require so little effort that they are definately a keeper.
Read MoreI've made ribs using this method a couple of times since finding the recipe. I've found that for really tender ribs they need to simmer more than an hour - our best yet were simmered for 2.5 hours at a very low simmer and then covered and put in the fridge to cool in the cooking water until we were ready to grill. Also, rather than salting the water I used Adolf's meat tenderizer. While the sauce which accompanies the recipe is good, I've found that we actually prefer our favorite bottled BBQ sauce. It's just as good and much easier. I grill the ribs until heated thorough and then brush on the sauce during the last few minutes to prevent the sauce from burning. These are great for making ahead and require so little effort that they are definately a keeper.
These were fantastic. I only made 1 change. Instead of boiling the ribs I wrapped them in foil and baked them in 275 oven for 2 to 2-1/2 hours (until tender). These were the best ribs I have made.
This was our first attempt at ribs and they turned out great. The recipe as written is a little confusing. I think steps 2 and 3 should be reversed. Step 2 says to cover the ribs with sauce when making the sauce is step 3. ??? A little weird. Anyhow, the ribs were delicious and tender and the sauce is pretty good. Will definitely make again.
Excellent recipe! I do not own a blender, though. I used my food chopper to mince the onions and a whisk to mix the other ingredients. The sauce was just a tad lumpy from the onions, but completely delicious. My BBQ taste is sweet over tangy. I added about 4 tablespoons of brown sugar just before bringing the sauce to a boil. After the ribs marinated all day, I wrapped them lightly in foil and placed them on the grill until they were hot. I then removed the foil and placed the ribs directly on the grill (don't forget the Pam, especially if adding the sugar to the sauce. Very easy to lose this meat off of the bone!) to 'grill' each side. My VERY picky 11 year old son LOVED the ribs, and my husband said, "I don't think ANYTHING could make these ribs any better!" My favorite thing about the recipe itself, besides the results, is the fact that the ingredients are so basic. They are ingredients that most people already have in the kitchen!
These are the best ribs I've had in years. Try using different vinegars such as balsamic or red wine vinegars.
Excellent! Easy to prepare ahead of time. I used boneless pork ribs and they came out great. I wrapped them tightly in foil before putting them on the grill... so they steamed instead of cooked on the outside. Kept them moist.
Made these on the spur of the moment in the oven. My brother came over to visit and said they were, "the best ribs he ever had". What a surprise considering I didn't even have time to marinade the ribs.
Very good. Mine were nice and tender - the meat slid right off the bones. I put marinated them for about 3 hours in the sauce before cooking. Speaking of the sauce, I prefer mine a bit sweeter, so I added brown sugar to taste.
very very good recipe. mad it with big country ribs and turned out delicious
Wow! What a terrific (and easy) recipe. I did make some minor modifications though. I added a couple of tablespoons of Seracha chile to the sauce, added 1/4 cup of brown sugar and substituted red wine vinegar. I also did simmer for 2 hours and then I let the ribs sit in the broth for another 2 hours finally drenching the ribs in the sauce. My guests and I were blown away. The meat not only falls off the bones, but the taste is really, really good! Will definitely make again!
This recipe is the best I have ever had and made. Very easy to make.
Excellent! I have never made ribs and this was an excellent attempt! My girlfriend said they are the best she has ever had! We will make them again! Steps 2 & 3 in the directions should be reversed. I used boneless pork ribs (country style) and reduced the boiling time in half. Save 1 cup of water from boiling the ribs to use in the sauce. I like sauce that is more sweet than tangy, but this sauce was perfect as is. Otherwise add a couple tablespoons of brown sugar to your liking. You might want to save sauce for dipping while eating, although I thought they didn't need it. Try this recipe, it will not disappoint!
So, So good! This was the first time I had ever make ribs. I was unsure about cooking the ribs by the boil method as listed or by baking like someone else had suggested. Hands down BAKE THEM! I split the ribs and cooked them both ways to compare. The baked ribs tasted great and looked amazing as they cook in their own juices since they were wrapped in foil. Compare that to the lack of flavor and colorless ribs that were boiled as their juices and color cook out into the water which is left to pour down the drain. My boyfriend liked the sauce so much he even drizzled a bit over his salad. I baked the ribs and made the sauce one night and grilled the ribs the next, it worked out just fabulously!
This was a fantastic recipe. I did make some changes. I simmered the ribs for 1 1/2 hours. Instead of the homemade sauce, I opted for store bought. A lot easier and saves time. I poured the sauce over the ribs and put into fridge for 2 hours. Then I baked them in the oven at 350 for 1 1/2 hours or until tender/ falling off the bone. SO EASY!!! Great recipe, less mess and time. Thanks!
I had this for a summer bbq and my guests said they were the best ribs they ever had. Easy, and didnt change a thing in the recipe except added some brown sugar to the sauce.
10 STARS!! This recipe works for Chicken, Beef and Pork BBQ!! Fantastic. Have used several times and always get rave reviews. Try adding Honey, Ground Mustard, Teriyaki Sauce, Chili Sauce, 1 can of Chuncked Pineapples w/ juice. Its just PHENOMENAL!!
The meat was falling off the bone tender. The only thing different, I added two Tablespoons of brown sugar to the sauce, because I thought it was a little tangy. We definitely enjoyed our ribs! Thanks for sharing, Robbie Rice!
I've always been leary of cooking spareribs for fear that they would be too tough. I found this recipe and made it for my husband on Father's Day. They were a HUGE hit with my whole family. They were so tender and tasty. I received rave reviews. I was even told that they were better than the local barbeque restaurant. Needless to say, there were none left over, and I will definitely be making these at my next family barbeque.
These ribs were amazing! I wasn't quite sure about the whole boiling the meat thing, but the country style ribs were delectable and the sauce is what made the entire dish! Don't miss out on this recipe, I'm sure I will be making it again!
They were very tender and my family thought they were good so I would make it again.
Wow! This sauce made the best ribs ever and it's easy.
I made this for fathers day and it was awesome!!!! My girls are very fussy eaters but after eating their ribs i wasn't surprised that they both asked for seconds , my husband and I had seconds as well....I didn't have to alter or change a thing.Thank-you for sharing this wonderful recipe I will be making this again.Awesome!!!!
I am not a ribs fan, but after preparing this recipe it is my new fave. From reading the other reviews, I simmered for 2 hours instead of one and I prepared the sauce by using the water from boiling the ribs to make the sauce. Added 3-4 tbl spoons of brouwn sugar as suggested. Also, I didn't marinade the ribs in the sauce, I just used the sauce to bbq them in. Cooked them in the foil on the grill for 15-20 and about 5 minutes outside of the foil to char. Will use again!
Super easy and mostly prepared a day in advance, which makes clean up a snap! The ribs were AWESOME! I didn't have a blender, so my onions were chunky, though it didn't really matter. I only boiled 1 hour, should have been a little longer. They were pretty tender and the sauce was delicious with Sweet Baby Ray's!
Family loved this recipe. Great for the grill. You don't need to use as much butter and vinegar as the recipe calls for. But add brown sugar to taste. This recipe is a keeper.
ABSOLUTELY FABULOUS! Thank you, thank you, thank you! Finally, I can make great ribs!!!
This recipe was AWESOME!!! Took a little time to make it but was SO WORTH IT!! Broiled them instead of using the grill and they were GREAT!!!Guess what I'm making at our next BBQ????
This was wonderful! It's the first time I've ever cooked spare ribs. The sauce is just wonderful: flavorful and tangy!
Five plus stars!! I made 10 lbs for company and every bit was gone. One guest, who is not much of a rib person said I outdid myself! I made a home made bbq sauce from it site and they were wonderful. Try this one!
This is an excellent and most delicious recipe. So darn easy and very simple ingredients. I am making them again for our Father's Day Barbeque today, and I know they will be raved on. Thanks for such a successful recipe. Yummy!!!!!
This is a wonderful recipe. I wanted something different than our regular sauce and found it here. My Husband loved it and I can't wait to serve it at get togethers. Thanks.
Very, very good and very, very tender. I will make these again. Thanks for submitting the recipe.
I had to change it a little as we have about a zillion feet of snow on ground. So, I baked it in the oven for one and a half hours at 350 degrees F. Then put in crock pot on medium for 1/2 a day and added a bit more sauce stired a few times. Yummy. Beverly Jane
I served these ribs for our big Canada Day celebration -- every guest was still raving about them a week later. The best part was that they were so simple to make!
I don't cook much. When I tried this recipe (my first for the ribs), my girl friend loved it! I used beef ribs and grill the ribs on top of an alumium sheet to retain the sauce. Watch out the heat. I burned it somewhat on my gas grille set on high.
These ribs were very tender. Fall off the bone, but...if you're looking for a more smoky flavour, this isn't it. They are tasty, but sweet. I think next time I'll try adding liquid smoke to it.
FANTASTIC! I followed the receipe for 10 and its a family tradition for every occassion
Delicious, easy, great on the grill...sauce not too sweet and the ribs were awesome.
I had never made ribs before so this was my first attempt. What a simple recipe to follow! The meat was so tender and just falling off the bone. The kids asked for more, and more, and more! Next time I might make a few changes to the sauce but now that I have the confidence of knowing I can cook ribs it will be easy!
It's a big deal when you take that bite and know that the search has Ended!! :) Never have I made a more successful batch of ribs. They ate and ate and ate them.. I think they'd have eaten three days in a row!... I would have! I had to take a few away to make sure there would be anything left over for lunch the next day. I can hardly wait for ribs to go on sale again! Nor to try this sauce on chicken. BTW.. in my hurry to get this done.. I misread the recipe and put the sauce onto the ribs when I was putting them into the frig. and then used that pan to baste out of. I haven't made it again to try no sauce til we get to the grill, so I don't know if that makes a difference. Thank you so much for posting .. mmmm :)
These ribs turned out great!!! They were absolutely juicy and tender. We are going to do our ribs like this ALL the time! Thanks, Robbie for sharing!!!
Finger licking delicious. I took the advise of wrapping them in foil then baking for 2-2 1/2 hours instead of boiling. Followed the rest of the recipe with the addition of 2 tablespoons of siracha sauce for extra heat. This is one of those recipes that once you've tasted it, you want to have them as often as your waistline permits.
Since I did this recipe in the winter, I cooked the ribs in my slow cooker all day. The meat fell off the bone. Then I made the sauce,(added some brown sugar), and poured it over the ribs. Baked in the oven for about 30 minutes...fantastico!!
Excellent. Made them for dinner tonight and our family of four (including two children) loved them. I doubled the recipe, which worked great and carefully finished them off on the grill. This was a little tricky because they wanted to fall apart but I think it's worth the extra step. All in all, a pretty easy recipe. Thanks!
wonderful, best ribs i have ever had!!! I made them twice in the last two days. My husband loved them and so did my co-workers. They were so tender.Everyone should make them at least once. You will love them!!
Very tender meat and easy to make. I made the recipe as stated, except I pureed the butter/garlic/onion with the other sauce because my husband doesn't like chunky onions. Also added a touch of Liquid Smoke for a little extra flavor. Definitely a keeper!!
These ribs are awesome. They fall off the bone and the flavor is wonderful. Hats off to whomever came up with this recipe.
Great ribs! I cooked them alot longer though, about 2.5 hours,and added a little pickling spice to the water as well. I added liquid smoke to the sauce, and some spices, it was a little vinegary for me, but still turned out well.
The last ribs I made many, many years ago were tough. We always had them out. Decided I'd try them again. Thawed 4 lbs of ribs overnight. Made a brine of salt & brown sugar. Brined ribs in cold water for 5 hrs. Boiled 1 hr. Sauced and refriderated for 2 hrs. Grilled about 30 mins. Delish-the only thing I'd change would be use my husbands recipe for BBQ sauce. His is better. You might want to add a dash or two of Tabasco sauce for a little kick. Overall a good recipe.
So delicious. We couldn't stop eating until they were gone. I think this was the best I'd ever had. I'll never make ribs any other way.
this was my second try with ribs (first time not worth mentioning) these were great....
This recipe is quick and easy to do. I ws able to get everything done ahead of time making it a perfect choice and crowd favorite for my summer barbeques!
Nice and easy rib recipe! I didn't have any lemon juice on hand, so I used bourbon - I wish I had used just a little bit more to give it some more kick. I liked boiling off most of the fat this way, but my ribs were just a little dry - I think that was my fault, I probably grilled them too long. Will definitely make again, and probably spice up the sauce just a bit.
these were good. only 4 stars because i didnt have bottled bbq sauce and made my own with a balsamic vinegar. i baked them.
FANTASTIC!! I will never make ribs any other way! Had friends over for an end of summer BBQ & sent them all away with the recipe. I didn't change a thing & they turned out perfect!
This was awesome. My whole family loved them... even my picky kids. The only thing that was bad was that the dog got into the leftovers. I guess she wanted to see what we were raving about. THESE ARE GREAT RIBS!
The sauce was divine and very easy to make. My whole family enjoyed these ribs. They are now our "favorite".
This recipe is excellent. Putting them on the grill just finished them off. I will make them for company next week-end
Excellent, Excellent, Excellent!! Meat was so tender and the sauce is outstanding. The family loved it. Very easy recipe to make. Highly recommend!!
This is a great tasting BBQ sauce. My husband and in-laws loved it. I followed the recipe exactly and added 2 tbs. of brown sugar (we like our sauce sweet) this is a definte keeper I don't think we will be using bottled sauce anymore! Thanks!
Made these again for a 2nd time tonight... this time with large pork spare ribs. As before, these were so tender and tasty! Use half the sauce for basting and save half for dipping!
These ribs are fantastic. I have been trying to find a good rib recipe for years. We tried last week and can't wait to make them for our next family BBQ. The best part is you can cook it all ahead and then just throw on the grill for a few minutes when you are ready to eat. The sauce was a little too tart for me so I added some brown sugar to sweeten and then some hot sauce to add a little heat. The only problem I have with the recipe is finding a pan big enough to cook the ribs in since they go so fast!!
I made these yesterday for our family's 4th of July get together. I doubled the sauce recipe for two racks of ribs, brought to a boil in the oven at 400 for 20-30 minutes, then simmered at 250 for an hour...all the night before, marinated overnight, and they were THE hit of dinner. Never made ribs before I saw this recipe, but you can be sure I'll make these over and over and over again.
We LOVED these ribs - made exactly as recipe stands other than I boiled them an extra 30 minutes. Will Definately make these again!!
I love this stuff. I even use it on beef ribs and get nothing but rave reviews. Thanks so much!
I tried this recipe and it was a hit. I had never grilled before on my own and everyone thought the ribs were great. Very easy and tasty.
This was absolutely wonderful. I actually have never been a fan of Barbeque but I tried this one and I love it. This is definately going to be the only Barbeque sauce I ever use for any kind of Barbeque.
great ribs!!! the sause is great exsept i added a little shuger to sweatin the deal!!!!
Sorry, but I can only give this 3 stars; I don't know what the big Yuk is about this recipe. Maybe I did something wrong. Everything tasted OK; kids liked it. But would not make again with the work involved.
Made this for Father's Day and it was a huge hit. Boiled the ribs for about one and a half hours which I found to be plenty then covered them with the sauce and left them for 3 hours before we barbequed them. The only thing I will change next time will be to use less butter to cook the onions and garlic.....otherwise PERFECT !!!!
These ribs are amazing!! I made them for my dad and hubby who both devoured them. They were so good. We are adding them to the family favorites book!
This was the best I've had and easy to make with only a few ingredients. I added a little brown sugar to mine as I like it a little sweet.
I've never made ribs in my life but when my son brought home 10 pounds of them I had to. I picked this recipe because of its ease and darn it if it didn't turn out great. The sauce was stellar even though I didn't puree the onions. The only thing is be sure the grill master doesn't overcook them like my dear old hubby did. Really good way to make ribs.
THIS IS THE FIRST TIME I HAD A BAD RECIPE EXPERIENCE ...THESE WERE LIKE RUBBER EVEN THOUGH I TOOK ADVICE AND SIMMERED LONGER ( 1 1/2hr)
These were good, but no one raved over them. They just quietly disappeared in the background. However, I couldn't grill them the entire time because I couldn't figure out how to control the flame. (It was the first time using my friend's propane grill.)
Very tasty, very tender, just what we love about really good ribs.
These turned out ok, and I only say ok, as I had read all the other reviews and was expecting more. I did not buy the ribs myself, but the meat did fall off the bone. I think that I will tweak the sauce abit more as it was just sauce to me, but everyone said they were good, tasty was the comment. Make sure you simmer them at least 2.5 hours depending on the size of the ribs as one part was not cooked through. Will make them again, just tweak the sauce, maybe more spice?
Excellent! Only a minor change as we were impatient.....right from the boiling pot to the BBQ. The best ribs I've ever made! Tender and succulent!
STARTED TO MAKE THIS FOR FAMILY "FOURTH". I ENDED UP DOING THIS FOR MORE THAN TWENTY PEOPLE. NOT A COMPLAINT AMONG THEM. INSTEAD OF BOILING THEM, I PRESSURE COOK FOR ONE MINUTE PER POUND. MAKES IT GO FASTER.
These are by far the best ribs Ive ever tasted! I didnt have time to refridgerate for 2 hrs after the sauce was on the ribs and they still turned out amazing! This will be a repeat recipe for me!
These ribs were pretty good and SO EASY TO MAKE!!! I had my in-laws and my parents over for a father's day bbq, and myself and my husband were able to enjoy the afternoon with them instead of slaving over the grill. I will definitely save this one and use it again in the future.
These were delicious and I didn't even have time for the whole recipe! It was the first time I ever made a rack of ribs and I didn't realize the time commitment. So I cut them every 2 or 3 rib bones into individual servings and put them in a pot of water and set it to boil. Once it boiled, I lowered the heat to a slow simmer. I left them in for about 1 hour and 45 minutes. I then removed them from the water and put in a marinading dish. I just used a bottle of 'sweet and spicy' bbq sauce and covered the ribs with it. I let them sit for about 45 minutes before grilling them. They were really tasty. I will definitely try the marinade next time...I bet it will be even better.
This is the best barbeque I have ever had ~ and I have had every kind of barbeque from Texas, North Carolina, Georgia & Alabama
thought this thurned out real well , with not a lot of energy spent into it ...
