Tender Pork Spare Ribs

This was really good, but I didnt use fajita seasoning when i made it, or sugar. Instead i let it cook in a bit of cola.

This is a fantastic recipe. Lots of flavor and the most tender, fall off the bone meat you'll ever cook. I followed the recipe exactly with the exception of reducing the sauce. I ended up with close to 2 cups of sauce after braising which took 20 min on medium heat to thicken up. The sauce was also VERY salty from 1/2 cup of fajita seasoning and I ended up adding about a 1/4 cup of brown sugar and a Tbsp of dijon mustard and it was perfect. **TIP** do not forgo the broil process, this gives the meat a nice sticky, caramelized coating that is the key to finishing the flavor of these ribs. One final thing, don't omit the fajita season (I used Fiesta brand), it helps to tenderize and lends lots of flavor. I will definitely be making these again and I think I'll try some liquid smoke next time.

I used the basic outline of this recipe and it is to die for, I used McCormicks Sweet and Spicy rub instead of fajita seasoning with the brown sugar, and bbq and mesquite grilling spices, and mojo crillo for the liquid, that was all, I used the juice at the end with 1 cup of BBQ sauce boiled and reduced before I broiled them, we werent even done with dinner before the kids asked when we were having them again. I cant wait to try a brisket using this recipe as a guideline I finally did try it with the brisket, bake at 300 for 5 hours, it melts in your mouth, my husband and kids have asked for the brisket and ribs again and again

Oh. My. God. These ribs are to die for!! I made them for Memorial Day weekend. My son told me he was only going to have "a couple" because he had another bbq to attend. He ended up eating a rack and a half and called his friend to say he would be late! My husband couldn't stop eating them either. I made them exactly as written and I wouldn't change a thing! They were the most finger lickin', fall off the bone ribs I ever had. I loved them so much I went into my recipe box and threw out every other rib recipe I had in the house. I cooked down the liquid as stated and it made an incredible sauce. We were tasting it as it was cooking down and could barely leave it alone. I highly recommend this recipe. It is absolutely fabulous. My only regret is I can't give it more than five stars. I'd give it ten if I could. Thanks so much for a fabulous recipe that my family will be enjoying for many years to come. I can't wait to make them again....4th of July is coming up soon! Seriously, try this recipe. You won't be sorry. I think the people who had problems weren't doing something right. After they came out of the oven, I finished them off outside on the grill. I used Sam Adams summer ale for the beer but I think any light color ale would work. I wouldn't use Guinness or a dark beer. I didn't find low sodium fajita mix. I used Old el Paso regular and it was awesome!! I didn't notice any salty taste at all. Mmmmmmm, mmmmmm, GOOD!!

So disappointed. I followed the recipe as written. Smelled fabulous when baking (250 degrees 3 hrs. Took them out of the oven and unwrapped the foil in anticipation of tasting some fabulous ribs. Instead all I had were tough,inedible pieces of meat. Lots of time and money wasted here. I do not know what I did that made these turn out this way. I have reviewed the recipe again to see what I forgot but cannot find anything. I will have to throw these away. We were really looking forward to our rib dinner, too. Many have obviously had great success with this recipe but I am not sure that I will give it another go in the future or not. Well, that's the 'fun' of cooking and some you win and some you don't!

This recipe was pretty easy to follow, especially when it was my first time making ribs and I had only 6 hours to cook it. So my review might help those who want to make ribs but have less than 7 hours. I made it with three racks, and did not have time to refrigerate before cooking. I had cut the racks to make four pans. It did not affect the tenderness or taste. I also did not use the garlic, honey or mustard since I was short on time and wanted to get the ribs in the oven so they could cook for the four hours. After four hours I poured about a cup of the drippings with two cups of sweet baby rays in a sauce pan and boiled it down. After flipping the ribs over, I brushed the ribs with the sauce and left the temp at 250 and repeated @ 3 times for @ 15 minutes. I kept them in the oven b/c there were too many racks of ribs to move to the counter or top rack to broil or grill outside. Also, people were hanging out in the kitchen (like they always do) and I didn't want to navigate around them to get to the grill. I made the foil packets for the ribs, and put them in foil trays. I think this worked better than the cookie tray since the juices from the ribs and beer sauce spilled out of the foil packets and would have have been hard to manage if they were in a shallow cookie sheet. Plus easy clean up! Hope my review helps shy rib cooks!

Wow! These were the best ribs I have ever eaten! It takes a lot for me to really want to make a recipe again and this was honestly the tenderest, tastiest wrack of ribs I've ever eaten for such little work. I will never make ribs any other way again ever. I made a few minor changes and kept the method the same. I have a lot of spice blends from Penzey's so I decided to use a heavy dose of some Northwoods Fire mixed with a handful of brown sugar instead of the seasoning mentioned. Also, It is July and I did not want to heat up my apartment with having an oven on for 3 hours so I used my cusinart convection toaster oven and baked the ribs for 3 hours at 350 on the convection setting and they were meltingly tender beyond what I can describe to you. The meat had the most wonderful flavor that completely permeated it. Oh, also, I have something called a Deni meat tenderizer which I poked throughout the ribs after I rubbed it with seasoning so the seasoning really penetrated the ribs and I didn't give them any marinating time at all, I just put them in the oven right after covering with the spice rub. To finish, I did not use the pan juices because I felt that there was a lot of fat that drained off the ribs during cooking so I brushed a tad of Bullseye BBQ sauce which was voted the top store BBQ sauce from Cooks Illustrated. I finished under the broiler for about 10 minutes and these ribs were one of the best things I've ever made and I cook all the time.Thanks for a great recipe!

very good and the whole family really enjoyed it, even the neighbors. I did tweek it a little. I used wine instead of beer and spicy BBQ rub instead of fajita mix.

Family loved them; glad I bought an extra rack of ribs while they were on sale! I forgot to save the drippings to make a sauce, but the kids and hubby loved them anyway. Thanks for posting the recipe! Please note: many reviewers have commented that the sauce didn't thicken. I've had great success using a "fat separator." It looks like a measuring cup and it has a spout that stems from the bottom of the cup. Simply pour all the gravy in and let it rest about a minute, and the fat will float to the top. Pour the gravy into the pan, but keep an eye on the separator, and do not pour in the clear fat. Discard the fat, but don't pour it down the drain or your pipes will clog. Your sauce will thicken, I promise! Hope that helps.

Really great ribs.....followed the recipe exactly, except we barbecued them outside instead of broiling. Thank you for the great recipe!

If you have someone to impress, this is a great recipe!!! I hate trying a new recipe when I'm intertaining, but I took a chance with this one and I even impressed myself. This is an easy rib recipe that turns out perfect the first time.

These turned out wonderfully!!!! I used a red wine instead of beer. plus I cooked it on 375 for 3 and a half hours. they were SO good!!!!!

Great. I didn't use pre-mixed fajita seasoning; I subbed cumin, chili powder, garlic powder, salt, and crushed coriander and crushed mustard seeds. Otherwise, followed recipe to the letter, using the 4 hour braise time. Excellent, sticky, sweet and tender.

I've only ever been able to make mediocre ribs at best, much to my dismay. So I've been searching for a long time for a good recipe to help me out. This is not only a good recipe but a GREAT one!! I made one small addition in that I added a Tbsp of liquid smoke. Thank you so much for posting this!! A definite keeper!!

Thank you so much for sharing. This is an awesome recipe. I didn't change a thing. The ribs are so addicting. REALLY AWESOME RECIPE

My husband rated these ribs as "the best he's ever eaten"!!! They were very tender. Loved the cooking method. I was a little leary of the flavor of the greasy juices but after boiling the sauce on Med-High heat until it reduced to a thick sauce it was very good. We did the last step on the grill. I wished the recipe stated how many lbs of ribs. I made 4 lbs of ribs and halved the brown sugar & fajita seasoning. (It seemed to be plenty to coat and marinated overnight. I used the full recipe for the sauce.)

This recipe was wonderful! I made this in my crock pot and it was fall off the bone tender and flavorful. I only made 1 rack for my husband and myself. I used 1/2 C brown sugar, 1/4 C cajan seasoning and 2 tbs smokehouse maple for the rub. I Used 1 bottle honey wheat beer for a little extra flavor. Garlic, honey and mustard as directed. I set the croc pot to low and let it cook for 3 1/2 hrs. I was very pleased with how simple this recipe was. I will be making this again!

Easy and delicious. I had a 1/2 pork steak that had been given to us from our friends and it was so big I found myself serving pork 2 nights in a row. I also didn't have any fajita seasoning so I substituted burrito packet (not sure if there is a difference). This was a very different taste for our family - and we'll incorporate it into our mix.

I made this recipe with both spare ribs and baby backs. Surprisingly, the spare ribs were better, but both were amazing. The only change I made was adding sliced onions on top of the ribs before cooking. Thanks for the great recipe!

Hands down the best rib recipe out there! If you have been looking for an awesome rib recipe this is it. This is best with a nice pale ale for the beer and throwing the ribs on the grill instead of broiling them gives it a great BBQ taste. Really, you could use any flavoring you want. It is the technique of cooking them in the oven, sealed in aluminum foil with the extra liquid that makes them fall off the bone. Next time we are making teriyaki ribs.

This is a great recipe. The only changes I make are to only bake the ribs in foil for 3 1/2 hrs then coat them in your favorite BBQ sauce and finish them on the grill for about 3 minutes a side. I found baking them in foil for 4hrs made them so tender that the meat fell off the bone handling them on the BBQ.

Followed the recipe exactly. Even went to the store to get honey. The fajita spice is too strong. Left a distinctive taste that was overpowering. I've noticed many who gave this 'five stars' made changes to the original recipe, leaving out the fajita in the rub. Wish I did!! Also, I boiled the drippings for 25 minutes and they never thickened.

love, love, love! i did not have a rack of ribs, just three good size chunks of meat. it fell apart to the touch! the whole family loved it...even the little being growing inside my belly!

GOOD FLAVOR, HOWEVER YOU CAN GET THE SAME TENDERNESS BAKING AT 500 COVERED FOR AN HOUR, THEN CRISPING UNDER THE BROILER.

I used the recipe to the letter and found it to work very well and tast delicious!

I have been lacking a good recipe for ribs forever... I followed this straight down the line and they turned out awesome..... did 4 BIG slabs for 4th o July yesterday....I had some apple butter on hand and added it to the liquid from 2 of my packets and then covered slabs with it as I was finishing it on grill ( I grilled my racks for about 20 minutes instead of finishing in broiler)...OMG it was good I will be adding AB to my twist to this method other than that no changes...!! One small detail that is missing from directions is removing the silver skin from rib bone side of rack.

AMAZING taste and so so tender and juicy! This was my very first time attempting ribs on my own and WOW! The only thing I had a problem with was the juice never thickened...but I brushed it on and broiled anyway and still so YUMMY!

Yummy! Fall off the bone tender.

Awesome! First time making ribs, they came out amazing and the whole family was impressed. I cut back on the fajita seasoning and the brown sugar a bit, just used enough to cover the ribs nicely. I also substituted the honey for molasses.

I want to try my chicken rub next time. I used Pepsi since that's what I had on hand instead of beer. It was very tender and moist and enjoyed by the whole family.

I agree with other reviewers who say that the method was good, but flavors were only ok. The fajita seasonings ( I used Fiesta brand, as suggested) made the ribs spicy!! fine for my husband and I...not for our kids....they were way too spicy for them. sauce never thickened as others stated.I added some bbq sauce from my fridge to make it thicker. would not use this spice combo again, but maybe the method, although par boiling and then cooking low and slow works just as effectively.

These are the best ribs I've ever had! I followed the recipe exactly, using Old El Paso Fiesta salt-reduced seasoning (as one of the previous reviews said it was a bit salty). These ribs were fall off the bone tender even before I broiled them. Thanks for sharing the only rib recipe I'll use from now on.

i love ribs so much

Meat fell off the bone!! Oh so good. I will absolutely make this one again.

FABULOUS recipe. Very tender - just fell off the bone.

i have been looking for a oven only rib recipe yay so excited

I would click more starts if I could. I followed the recipe to the letter. My family loved loved loved them! I've never made ribs before so this was awesome!

Oh, Oh, Oh and OH!! These ribs are so good! Just Awesome! Be sure to have some good sides like baked beans and potato salad too!! Thanks Kerri for sharing this rib rocking recipe!

Absolutely the best ever! I use this on just about everything...boneless ribs & steak are the best! My husband usually drenches everything in BBQ sauce, but not this!

The proportion of sugar alone in comparison to the other ingredients is ridiculous. The amount of Fajita seasoning - considering it can only be purchased in packets - I bought 6 and it didn't even make half a cup. Tasted dreadful and went in the bin. Do not use this recipe.

Omg! These ribs are the bomb! We love ribs and I have to say this was the best recipe...we will definitely try this again! We didnt have the beer on hand so we used root beer and wow! So yummy!

Started the night before knowing I would need time to do it right. All the boys loved them. I had everything in the house except used what I believe is just regular paprika. Very tender and fall of the bone and great tasting.

Ok folks...if u like chewier, Meaty meat...my suggestion is follow as stated BUT COOK IN A LARGE PAN AS 1 and just put foil over the top w ventilation. I cooked it at 350 for 2 1/2 hrs n followed the ingredients to a T. I must say not bad at all!!!! VERY sticky and a heads up for those that have Hi and Lo settings only on their broil, go for LO for 3 1/2 Mins. My husband was tired after a LONG day at work n these perked him right up! Tender on inside chewy on outside. I really liked them! Thanks for a great recipe!

These ribs turned out perfectly! They were so tender and had a lot of flavor! Thank you!!

These ribs are awesome! I used a Dakota seasoning recipe I found online and substituted moscato for the beer since I wanted to save my last gluten-free beer for dinner. I also grilled them instead of broiling. They were so tender I had trouble getting them onto the grill. Best. Ribs. Ever.

these were just "okay", granted i did not follow the recipe exactly. The meat just fell off the bone and maintained it's juiciness fairly well, but considering the effort to give it flavor, that was the area it seemed to lack. Granted, i didn't have the Fajita seasoning (or brown sugar) so had to improvise and only marinated 2hrs vs overnight. Will try again ... the concept of the foil wrap and slow cook works well ... just need to tweak the flavoring. Also, i'm not sure what I did wrong, but I didn't see much use in simmering the drippings. It never thickened for me & seemed an unecessary step.

These ribs were soooo tasty! And so tender. I did not have fajita seasoning or Worcestershire sauce so i just left them out, no substitutes and we still loved them! live in Costa Rica and those items not so easy to find! But I will work on replacements:). EZ clean-up as well. Thanks for sharing!

Way too much work and the taste was not worth the effort; ribs have alot of natural flavor that is wipes out by all of these ingredients...

I used the fajita seasoning and the brown sugar and it's SO MUCH better than cola or Dr.Pepper! I used boneless pork ribs and they were super tender and turned out GREAT! FANTASTIC RECIPE, Thank you!

I'm about to make this up right now!! Hopefully it turns out well. I used the ingredients from FindGreatRecipes.Net so it will taste better for sure!!

Excellent! I have always struggled with ribs. My husband usually barbeques them and it is hit or miss. I'll be making them this way from now on. I made this as stated as much as I could - used regular paprika and St. Louis style pork ribs because that is what I had. Next time, I would probably add bbq sauce directly on the meat for the last 5 minutes but we're a family who love bbq sauce. So good!

I have made these ribs twice. They are absolutely the best home made ribs...follow the instructions and they will melt in your mouth. The second time I made them I added some chipotle powder and cumin to my fajita seasoning.These were excellent addtions.

This was amazing...I have made ribs so many times and tried a number of recipes and this was my favorite...I did it for Memorial Day and all my guests loved it...I followed the recipe exactly but finished them on the grill instead of the broiler and they can out perfectly flavored and fall off the bone tender...will not be making my ribs any other way from now on...thanks for the recipe!

The best! I put the ribs on the grill to brown before I put them in the oven and I used dry red wine instead of beer, because that's all I had, but otherwise I followed the recipe exactly and they where excellent. I will be using this recipe from now on.

It was ok, not great, just ok

like everyone else said.. full of flavor! so good. I tasted the rub by itself before I put it on the meat, and It was so nasty. it made my stomach hurt. I thought there was no way this is gonna be good but I went with it anyways cuz of all the reviews and im glad I did! such a unique taste for ribs. I used chicken broth instead of beer cuz somebody drank it and I made the sauce used to pour over the ribs before cooking two more times (so i tripled it and used 1/3 for the ribs before sealing it in the foil) along with some brown sugar and paprika and thickened that up and used it as my final glaze bc what was on the pan was burnt black (but it didn't affect the meat). I also baked my 5 lb slab of ribs at 350 for one and a half hours, at 250 for one hour, and 325 for 30 min. I get scared with baking meat for a long time so I play with the temps a lot, but it came out perfectly. I will definitely be making this one again!

this was good. I had 1 rack baby back pork ribs and rubbed with mesquite grill spice from pantry and the brown sugar. mixed liquid as called for but added 1 tsp onion powder and 1 tsp sambal oelek (could've used a TBS as there still wasn't enough heat) The sauce never really did thicken even after 30min and additonal 1/4 c brown sugar (I thought it tasted a tiny bit bitter from the garlic?) but after basting 2x while broiling for 6 min it carmelized nicely. hubs n I both enjoyed, he took the leftovers to work! will do again, thank you.

I made this recipe yesterday for the football game, it came out amazing! I didn't have paprika an used regular mustard instead.i let it cook for the full 4 hours and it was falling off the bone. I didn't broil it though I actually just chopped up the meat cooked let the meat simmer on the stove in the juice and we ate it as taco's!!! great idea.

These ribs are the best I have ever made or tasted. Awesome, thank you.

Words can barely describe these wonderful ribs! I had never attempted to make ribs before, and this was so easy! I used a dutch oven to cook them (still covered with foil). Needless to say, this is my official rib recipe now! Thanks for sharing!

I didn't like the fajita/paprika seasoning (4 stars), but the method was brilliant (5 stars), so I'd say it's a 4-1/2 star recipe, but I didn't get that option. I'm going to try this again with a more traditional seasoning and I'll report back if I find any good combos!

I added half a bottle of liquid smoke & a tsp of smoke salt to give it that outdoor grilled flavor. You can also finish cooking this on a grill. I also added sesame oil. I had to heat up the liquid a bit to get the honey to blend. It kept sticking to the bottom. I'm going to try this recipe with brisket. I hope its just as good. Patti

After reading many of the reviews, I decided to try this last night. I am not a fan of ribs, but my family is. Made this exactly as recipe is and OMGoodness!!! The meat just fell off the bones. My family LOVED it, and now I believe I do like ribs. ((: Definitely recommend this recipe!

its ok i will try without the fajita mix next time

Haven't yet eaten them yet - they're in the oven, but I loved how the dry rub smelled and how the basting sauce is making our house smell as these are baking! Loved the video! Glad that I took the time to watch it!

The meat itself was terrific and very tender with a crispy outside. The one caveat, however, I'd say is the "reduction." I had a hard time reducing my drippings, and I was in a bind for time, so I ended up just putting my very watery drippings on the meat. If you're okay with the idea of using something in a bottle, next time, instead of trying to reduce the drippings, I'd just use some BBQ sauce on it. It'd save time. Note: The beer I used was a Guiness, and I 1.5x the recipe since I had three slabs, so it might have taken some real time to have to reduce that much.

The Bomb!!! These ribs are worth the time it takes to prepare them. Meat fell right off the bone. After baking, I put these on the grill for about 10 or 15 minutes and coated with kc masterpiece bbq sauce. I also used baby backs instead of spare ribs, and let them bake for 3 hours. Will be making these again next weekend!

It was my first time ever making spare ribs in a oven, and this was the first recipe I found. It came out really nice. It was maybe a bit too sweet for me, but that is just a matter of taste.

I've always been afraid of ribs. The times I have made them, they just didn't come out the way I like. These were wonderful and easy. My sauce from the drippings didn't thicken as much as I would have liked, but to compensate, I broiled them twice. It gave them ribs a nice coat, and they were still fall off the bone tender. I will definitely make these again. Thanks for the outstanding recipe.

Love, Love, Love!!!

I didnt like the flavor of this at all. Bitter taste not sweet at all. Husband didnt like it either. Sorry, just our opinion.

Awesome. Meat feel off the bone!

Cooked for 3.5 hrs at 250. Overdone and mushy. Flavor was good, but just the wrong texture.

Didn't use the rub in this recipe, but did follow everything else to the letter - the beer mixture for cooking and the cooking method. Came out super moist and fall off the bone juicy! Will make ribs this way all the time in the future.

I'm giving 4 stars because I did like the ribs, but I doubt if I will make this one again. I would like to try other recipes in the hopes of finding one that has a more BBQ taste. Maybe I should have added liquid smoke to the marinade? The meat was very tender (I did marinade for 4 hours)and the ribs fell off of the bones. It was the flavor that didn't knock my socks off. I think I would have enjoyed store bought BBQ sauce better! This sauce was just okay.

The results were AMAZING!!! I followed the ingredients exactly as written. The only change I made was I cooked them for 2 1/2 hours at 275* and then added a lil bit of bbq sauce and about 2 tablespoons of brown sugar with the juices that were left over. I put the ribs on the charcoal grill, poured the sauce-mix over them, and grilled them for about 15-20 minutes to get that charcoal coating on them. They were absolutely delicious!!! My family said that was the best tasting ribs they had ever had :) Will definitely be making this again!! Huge hit!

Great recipe! I used cola instead of beer but still awesome!

These ribs were fall off the bone tender. I made according to the recipe, I just cut some of the fajita mix and added more garlic. Yum!

love the rub, but the beer gave it a musky flavour.

Excellent!!! Followed the recipe exactly.

I have made this recipe a few times and each time it comes out beautifully! I changed the amount of fajita seasoning because of the other reviews saying it was too salty. I also marinated the ribs like 24 hours. When I make the sauce to broil over the ribs I add more beer, brown sugar and garlic to the mix then boil till really reduced then I broil the ribs and slather it on like 5 times to get a really nice crunchy glaze on top! My boyfriend who swears he never had ribs before loved them!! Still talking about them!

Made just as recipe stated. Absolutely delicious!! They fell right off the bone. My family loves BBQ sauce so I served it on the side for dipping! Yum will definitely make this again :)

I made these for Memorial Day. They were a BIG hit with the whole family. Moist and fall off the bone with great flavor. I didn’t have a fajita seasoning packet so I just looked up a recipe and made my own. I also didn’t have honey so used some apple preserves and a little syrup. You don’t need any BBQ sauce at all!! Cooked on a rotating grill at 200 degrees for about 4 hours and the browned under broiler in oven. Highly recommend!!

These turned out incredible. I didn't have fajita mix so I used taco mix. I also added garlic power and ginger to the dry rub. I used beer in the foil wraps and then broiled with Baby Rays sauce for 10 min. AMAZING!

Wow! This recipe was simply delicious. Everyone really enjoyed this dish. I am so sorry that I did not double the original recipe. This recipe will most definitely be in the family’s meal rotation. I cannot wait until make this dish again!!!

I didn't actually make the sauce, but the cooking instructions were perfect - I used sweet baby rays BBQ sauce instead. Next time maybe I'll try to make the sauce, but I'm not all that confident I could do it right. Anyway - the ribs were perfect - Thanks.

The best part is that the roasting pan is easy to clean! The sauce was a little thin but tasty.

This recipe turned out perfectly for me. I used taco seasoning as opposed to Fajita seasoning and the ribs tasted great. No one at dinner chose to use the barbeque sauce that was available.

Absolutely loved these ribs!! This was the first time I've ever made ribs. I made them for a family birthday party and everybody loved them. Many people were asking how I cooked them. I extended the cooking time to be sure they were "fall off the bone delicious" and it worked. I will definitely make them again! Thank you

Excellent receipt! Recommend to anyone curious about slow cooking spareribs. Can be adjusted to personnel taste so always a good thing.

WOW - these ribs were the best I have ever had. This recipe was easy to follow, and there was enough flexibility that if you wanted to "tweek" it, you could. These ribs were SO tender and so tasty. After the slow baking, we did put it on the grill and they were almost falling off the bone before they got to the serving dish.

Awesome recipe! Followed this recipe exactly and they were a huge hit. My Texan sister and brother in law insisted on the recipe and said they are as good as any rib joint in Texas! Thank you so much for sharing!

These ribs turned out delicious! They were fork tender, falling off the bone and full of flavor! I will definitely make these again!

These ribs were unbelievably tender, with the meat falling off the bone. My family thought they were tasty, but a touch bland. Perhaps I should have brushed more sauce over them. Anyhow, we spiced up the leftovers with a little store-bought BBQ sauce and it was fantastic. I will be making these again!

Rib perfection. I used an alternate spice package that I picked up somewhere that had similar ingredients as the Fajita mix. I'll be using this method again, changing up the ingredients with different spices, sauces, and types of beer to get different flavors.

This is the best rib recipe I have found yet. love it.

I didn't have Fiesta seasoning for the initial dry rub. Used the 1 cup brown sugar, then added 1-1/2 tsp cayenne, 1 tbsp adobo, 1 tbsp chili powder, and 2 tbsp paprika. Only four hours in the fridge. Did the next steps per recipe. I kept the ribs in the oven for 4 hours but that was too long - next time will do maximum 3-1/2 or even 3 hours. Finished them off on the grill with a little Stubbs to char. They were falling apart on the grill, and they were awesome!!! Ironically, Stubbs spicy bbq sauce was on sale at the market and I had it in my fridge -- didn't even see this video until after I made these. It was a very nice addition.

Tried this and its lovely.

I made no changes. I used McCormick's Fajita mix. Two packages equal 1/2 cup. It didn't say what kind of beer. I had Guinness extra stout beer on hand so I used that. Every person at dinner just couldn't stop talking about how wonderful these were. In fact some were licking up the savor from the platter. I did bake these for 4 hours at 250 degrees. If you want to be able to chew the meat off the bone these will disappoint you because the meat fell off and left bare bones. Can't figure out how anybody could mess this up unless they didn't put the rub on the night before and didn't bake it slow as described. It's a no brainer that I will be making these again.