Barbecue Ribs

Some reviews said the ribs were tough so to experiment I boiled half of the ribs and baked the other half. Both were tender but the boiled more so. I had 8 people for dinner and it was unanimous they are much better boiled than baked. Much more tender and did not lose flavor. The sauce is absolutely amazing!!

OH MY!!!! Excellent recipe!!!........I wanted to point out that CHILE sauce is MUCH different than CHILI sauce. For those who comment that this is too sweet, I am guessing you bought CHILI sauce. The correct sauce to use is CHILEEEEEE (remember the "E"). You will find it in the "Mexican Food" area of your grocery store. I was able to choose from mild or hot. I chose "mild" because my kids and their taste.......I followed the recipe exactly for the sauce except I doubled it! It is perfectly sweet/salty/spicy, better than my other homemade BBQ sauce by FAR!.......I boiled the ribs from frozen for an hour. I poured liquid smoke, kosher salt and favorite spices in the boil water to give the meat an infused flavor.......After the boil, I removed ribs from water and saturated them with the sauce to marinate for a few hours.......Then, I baked for an hour at 350 degrees finishing with 5 minutes under the broiler. UNBELIEVABLY TENDER! Thank you for such an amazing recipe!

I had to comment on some of the reviews because everyone finds a great recipe I must say I started making these by boiling and they are awesome the important thing to remember for tender ribs whatever method is ..low (the temp.) and slow (cook time). I bring ribs to a boil and immediately bring down to low simmer almost 2 hours and they literally almost fall off bone- I then marinate with favorite sauce overnite and grill 20-30 minutes to get grilled on sauce....

I've been using this recipe for years and after reading recent reviews, decided to boil the ribs until very tender, then finish in a 350 degree oven for 30 minutes, basting every 5 minutes. I find this to be the easiest method (the double foil method takes time, folks!), and boiling washes off significant amounts of fat. Tender ribs are guaranteed! Hearty thanks to the submitter. This is one of my favorite recipes on this website.

I have made this several times and they are very good ribs! I never boil ribs! BOILED meat good?, is this a joke? All the flavor of the ribs are in the water. (think stock) NO prizes have ever been given for boiled ribs! Sorry, to each their own I guess.

Absolutely awesome! I did use the dry rub before baking the ribs. And I refrigerated overnight before making the sauce. The next morning made the marinade (minus the chili sauce--I didn't have any--so I substituted Sweet Baby Rays BBQ sauce and 1/8 cup RedHot sauce). I marinated in the sauce for 4 hours. It's the first time that my husband talked about ribs all day. They were so tender, juicy and the flavor was just perfect. I've made many recipes from this site. This is the first time I felt compelled to register and tell folks just how good this recipe is. Nicely done

Tried this recipe because of all the good reviews...I have never made ribs anywhere near this good and my husband says he doesn't know how they could get any better! I used the rub before baking in foil and cheated on the sauce, I actually used a mix of 2 bottled brands (1 sweet /1 spicy) and added brown sugar and the other ingredients (left out the rum and chili sauce) to taste...marinated overnight and they were fabulous. Try these!!

Excellent, even my husband loved it and asked me to make my ribs with this all the time. I also did the dry rub for ribs marinade by Denise listed under BBQ recipes before I baked them and then I grilled them with this marinade after letting them marinade for an hour with this recipe. Excellent!!! Thanks, Cookiewhiz

Wonderful recipe! If you like the taste of bottled BBQ sauce, you may be a bit disappointed, because this definately has a different flavor. After reading some of the other reviews, I reduced the amount of the chili sauce to 1/4 cup, and also reduced the amount of the brown sugar to about 3/4 cup, and used baby back ribs for its tenderness. I made 4 lbs as per the recipe, and marinated half the batch for an hour and the other half in the refrigerator overnight. Both were equally delicious. While preparing the sauce, the rum made it smell a bit odd, but after baking the ribs, they smelled and tasted great!

The recipe for sauce is great. We do decrease the amount of brown sugar by half and add about a 6 oz can of pineapple juice. Our biggest secret is that put a rub on the ribs (after we remove the membrane) and cut them into serving size pieces then double wrap them in foil and put them in the oven over night @175 degrees for 8-10 hours. We have never had a bad review, as a matter of fact we are often asked to make these for family events!

I decided to try this recipe because I've never made ribs by baking them. I really liked the ribs baked in the oven they were not tough at all they were falling off the bone in fact! I didn't make the sauce because I didn't have everything for it so I used Barb-B- Que Sauce recipe from this site. I love the 2 recipes together. This recipe was very easy for me to make with 2 kids running around the house and a fussy 4 month old also. I plan to make these again soon thanks so much!

We love ribs and had to try this recipe because of all the great reviews. Unfortunately, I didn't like this recipe at all. Even dh was not impressed and he loves ribs of any kind. I think I'll stick to my old rib recipe. I didn't mind the sweetness, but I think the rum was a bit too much. I am really disappointed that I wasted perfectly good ribs on this recipe. I think this is the first highly rated recipe that I have tried on this site that I did not like. We'll keep trying though.

Absolutely perfect. Best ribs I have eaten anywhere! Everyone loved them! I wouldn't change a thing!

I have to say, this is the recipe that brought me to allrecipes.com, and this is one of the ones that makes me stay (not that I really needed a lot of reasons). If you want something that is both exotic -and- good, this recipe is it. Depending on your chile sauce (I use sri ra cha), it can get pretty spicy (and I'm 1/2 Thai)...but that just adds to the flair. I make these ribs about three or four times a year, and they never, ever disappoint :) Great job!

I'm not usually a big fan of BBQ ribs, so I was amazed at how much I loved these. The sauce is very tasty; a nice change from the typical bottled sauce. I first boiled the ribs for about 1.5 hours in water (to which I added powdered beef broth). I made the sauce as suggested, but didn't have chile sauce on hand. Instead I used additional ketchup with a spash each of chili powder and Frank's Hot Sauce. I baked the ribs, turning and basting twice over about 40 minutes. Delicious! I can't wait to try these ribs on the grill. This recipe's definitely going into my family recipe file!

I've been making these now for years.. Still haven't found anything better.. The only thing I do different is put a dry rub on the ribs before I bake them.. Dry rub consist of 1/4C of Brown Sugar, 1/4C Paprika. Then the last 1/4C I mix Seasoning Salt, little garlic power, Santa Maria Seasoning and what ever else floats your boat.. Cover ribs and bake in foil as described..

HONEST TO GOD!!!!!!!!!!THE ABSOLUTE BEST RIBS I HAVE EVER MADE OR EATEN IN ALL MY LIFE!!!!!!!!!! I cannot enjoy ribs no matter what restaurant or friends house we go to if this recipe was not used in the making!!!!! I drool just thinking about these ribs!!!Everytime we make these and have people over for dinner they absolutely fall in Love with this recipe!!!!!!!!

These ribs are AMAZING. Better than any I've had at a restaurant. Instead of the straight rum I put in half a can of rum and coke and they come out perfect. Thanks for the recipe :)

Incredible recipe, in fact my son is making it again tomorrow. This is a keeper!

very easy & very good.If you're expecting a bbq flavour you may be disappointed.

These were a HUGE hit with my family! I just got done eating 5 ribs & we all agree they are the best ribs I've ever made. I did make a few changes. I added meat tenderizer, onion powder, & pepper before I put them in the oven. For the sauce, I added onion powder & a little bit of hot sauce, omitted the chili sauce (because I didn't have on hand) & only used about 1/2 cup of brown sugar. Someone else said the sauce wasn't as thick as they'd liked. While they were on the grill, I put the remaining sauce on the stove with a little bit of cornstarch & thickened it up, before basting the ribs. If you want good ribs, give these a whirl! You won't be disappointed!! YUMMMMMM

I was a skeptic because it didn't smell like traditional bbq sauce and didn't seem sweet. Man was I wrong! We didn't use ANY sauce because the flavor was so delicious. I've never tasted ribs so good! I did boil with garlic, salt, pepper, liquid smoke and a little soy sauce. I also saved the broth and froze it to use in the future. Fantastic recipe!

This recipe rocks!!! I have made this several times and everyone loves it. Now I cook it just to show off and bet people I can make the best ribs they have ever had. I haven't lost yet!

WOW!!! These are the best ribs I have ever made. I didn't change anything and everyone loved them. The trick really seems to be the bbq at the end. It carmelizes the sauce. Fantastic!!!

Absolutely the best ribs ever!!!! Didn't change a thing.... Keep an eye on the time. Mine were done after just 20 minutes on the grill.

First time making ribs and LOVED this marinade. I will cut back on the sugar next time, tasted it and it was way too sweet (and I like sweeter BBQ sauces). I simmered the ribs in salted water w/a 1 Tbl liquid smoke for 2 hours. Marinated for another 2, put the ribs fat side up (think of letter c on it's back) brushed w/marinade, covered and baked per directions. Poured the marinade into a sauce pan, brought to boil and ended up using 3 tbl cornstarch/slurry to thicken the sauce. To cut the sweetness I added 1 tbl cajun seasoning, some rooster sarrachi sauce and some healthy dashes of hot sauce (and more liquid smoke, about 1 tsp). Be kind to yourself and either line the dish w/foil or buy something disposable, contractor grade construction glue has NOTHING on this stuff, some serious HARD scrubbing to clean the dish. Will definitely make again w/different ribs next time (store only had beef back). My son asked me the same night when I was making ribs again, he was pretty impressed with them esp. being baked. Thanks! UPDATE: Reduced to 3/4 c brown sugar, 3/4 c heinz chile sauce in lieu of ketchup and chile sauce, Pork Spare ribs, 1/4 c honey bourbon in lieu of rum and added tenderizer & salt to the water while boiling the ribs, phenomenal!! Will be making this a LOT!

This is by far the best rib recipe we have tasted! We are a family full of rib lovers, and are always looking for new recipes to try. Ithink we have finally found our go to recipe! Sweet, but a little spicey, gooey goodness. I changed one thing. I substitued vanilla extract for the rum (only because we didn't have rum in the house) and it was great.

Wow - easy way to make ribs and oh so tender.

Absolutely love this recipe...It has quickly become one of our families favorites. I follow the recipe exactly, except I don't use the chile sauce or rum. Turns out great and the ribs are so tender. LOVE, LOVE, LOVE them!

I made these over the weekend and the sauce is outstanding. I followed the recipe exactly. For those wondering about baking vs boiling - I cooked just as the recipe states and the meat was literally falling off the bone. I covered them with some of the sauce and let them sit for an hour. Then onto the grill. I will make the sauce again and use it on chicken and pork too. It is really that delicious. As a side, I really never cared for the taste of rum and was a little hesitant but it truly is worth the try - You will not be sorry!

Sauce is very good-however, baking ribs instead of boiling ribs left them somewhat tough.

As I print out the recipe to prepare for a Memorial Day barbecue, I'm reminded that these are so good, we don't make ANY changes... Instead of cutting into serving portions, we bake and grill large slabs because they're easier to move around. We cut when ready to serve. I love being able to prepare the night before - saves the mess and the time on the serving day. Try this - you won't be disappointed.

I prepared these ribs the day before, as suggested. Let me tell you, look no further - this recipe is AMAZING. However, we did make two changes. We rubbed the ribs with salt & pepper and cooked for forty-five minutes in regular tin foil, along with large chunks of fresh garlic. After 45 minutes, we took the ribs out of the oven and added FRESH sliced pineapple, re-wrapped the ribs, and cooked for an additional 45 mintues. While I love spicy food, this recipe calls for a bit too much chilie sauce (especially when making double-quantity), so the pineapple cuts the spiciness nicely. We marinated overnight, basting occassionally. The next day, we cooked the seven pounds of ribs on a grill for about fifteen minutes at the Meadowlands and watched the Giants ROUT the Vikings! Now, I'm not sure which was better: the ribs or the game...try this recipe!

This is the Holy Grail of barbecue recipes! I did boil the ribs for 29 minutes, then bake for an hour at 350 instead of grilling because I didn't have access to a grill at the moment. It was superb! There are no leftovers, and even my husband who hates pork ate these up! This will definitely be my "go-to" recipe for ribs!

I made this for a barbecue yesterday and everyone loved it. My boyfriend hasn't eaten pork in 10 years and even he couldn't resist them. He even had a second helping (not that there was much left)which is really saying a lot! I marinated the ribs in the dry rub like some readers suggested. I also omitted the rum but don't feel like I missed out on anything as these were probably the best ribs I've ever made. This recipe is definitely a keeper and I will definitely make them again (and again and again!). Thanks for sharing this recipe with us :)

The best recipe for ribs I've found to date. We use this all the time and have never had a bad batch!

First time i ever made spareribs. I usually make baby back ribs. We thought this recipe was excellent.

These were pretty good. Sauce was not really to my taste, but the meat was cooked perfectly (used the oven finish). I'll try again with some tweaks to the sauce.

My guests gobbled up these ribs stating they are very tender, but a little too spicy (and I used less chile sauce than the recipe called for). All in all, a great recipe and crowd pleaser!

Did these last night and followed the recipe exactly. Got so many compliments, I had to credit the source. These are incredible, easy, and fill the house with wonderful smells. I slow boiled the marinade for 20 minutes or so to blend the flavors as Kristy suggested. Awesome!! Thank you!

These are awesome ribs! I followed the suggestion of another review and used the 'Dry Rub for Ribs' from this web site prior to putting the ribs in the oven. Refrigerated the ribs overnight and grilled them the following day. I suggest you follow this recipe exactly as shown for the best ribs ever. Thanks Kristy for sharing this great recipe. Update July 5, 2008: This is still the go to rib recipe for us, no need to look any further. The last time I made them the oven was tied up baking bread so I simmered the ribs for about 2 hours and then put them in the marinade overnight. The flavor of the ribs did not change but they were very moist and fall off the bone tender. From now on I will be simmering the ribs.

Everyone agreed that these ribs were amazing. I believe the best ribs I have ever eaten...This is my rib recipe forever!

Excellent! Easy enough to prepare. My husband loves it. I would think you can use the pressure cooker and by pass baking it in the oven. Would save time.

I made a few changes based on other reviews that I read, and these ribs turned out delicious. I left out the rum because I'm not a rum fan. I boiled the ribs for 1 hour, baked them covered at 350 for 30 minutes, then baked uncovered for 30 minutes, and they were practically falling off the bone.

I made these ribs and then shredded the pork to make pulled pork sandwitches. Awesome. Carefull to get rid of bones, fat, and cartilage. Cole loved them. Every bit as good as City BBQ but takes some time!

Very good recipe! The marinade is fantastic! I stuck to the ingredients listed with the exception of substituting rum for whiskey (personal preference) and I used siracha for chile sauce. A lot of people boiled their ribs but I have to say, that is just not how good ribs are made.. you lose so much essential flavor in the broth! If you tried baking and thought it lacked some luster, try these changes... Coat the ribs in half of the sauce and wrap in tin foil. Allow to marinate overnight. In the morning, throw them in the oven for 2 hrs at 275F (The trick to ribs is low and slow!). Allow to cool and coat with remaining marinade. Let sit for at least 1 hr at room temperature (I let mine sit in the fridge for about 6 hours). Cook the ribs 15 mins on each side on the grill. Perfect ribs every time! If you don't love it let me know.

Wonderful!!!! I doubled the recipe and baked the ribs a little longer and then grilled them. My guests were amazed!! I boiled the marinade before using it to bast (while grilling) and it thickened up nicely! I will make this again and again!!

This recipe is a hit at our house. Very tender and flavourful. I usually boil ribs before grilling but never again. The sauce is now my husbands favorite. He finds it better than the ribs served at his favourite restaurant. I'll be making this again.

I have made this recipe for 3 years straight to feed 100 people and everyone says these are the best ribs they've ever had! I use ASIAN Chile sauce which provides a bit of heat. Thanks for this fantastic recipe!

Update: I boil spare ribs but bake baby backs at 250 for four hours, they always turn out tenter. My favorite rib recipe from this site. I now boil the ribs and they are indeed tender. The sauce is very good and simple. Still not like the slow-smoked variety but the best I've ever made at home.

This was the best sauce ever! BBQ went down last night and I cooked 25 lbs ribs (first time ever) and used this sauce. There was not one rib left. It was a huge success. I used everything according to the recipe except I used the Thai Red Chili Sauce. It was exceptional. Thank you so much for posting this recipe. This is my forever recipe.

These were phenomenal. I've only eaten ribs maybe 8 or 10 times in my life, and these just blew every other experience out of the water. The final cook time for me on the grill was much shorter, however, as they blackened very quickly. Four roommates from the south all said they were the best ribs they've ever had, or at least just AS good. Will be making these again.

EXCELLENT! I make this every Saturday. I bake the ribs for 1 hour 15 minutes, marinate all day then BBQ the ribs for approx. 20 minutes total time. I also add additional brown sugar that caramalizes while cooking on the grill. My husband & I love this receipe!

I've made this recipe over and over and my guests looove it!! I boil the ribs first to make them tender. And I add a little more pepper condiments to add more of a kick. This is our favorite rib recipe! Wonderful!!

i use this recipe all summer long.. amazing ribs!

My fiance's parent came over for dinner today. this Ribs was the winner for tonight. it was melt in your mouth , nice & tender. i marinated the ribs over a night & it was worth it for leaving overnitght. it was juicy & no need any extra sauce. it was perfect. What else can u ask more. Definately cook it over & over again. Thank you , kristy for sharing us such a wonderful recipe :-)

The sauce for these ribs is excellent. Probably the best ribs we've ever had (except for the cut of meat - read further). And the preparation method worked out well. We used the grilling method just prior to serving. The only thing I would do differently would be to use babyback ribs which are much less fatty than spareribs. Thanks for a great recipe, Kristy. We'll be making this often.

I have been making these ribs for years. I make several adjustments to the ingredients to fit my families taste. The one thing I do recommend is to marinate the ribs overnight after they have been baked. Adds more depth to the ribs.

These weren't as succulent or moist as I've had in the past. I think they needed to be in the oven longer. The sauce has fantastic flavour though.

I made this recipe for my first ever "rib grill" for my family, father-in-law,bro-in-law yesterday. I used baby back ribs and country-stlye ribs. Boiled them for 35 minutes, put Denise's Dry Rub on them, then this sauce, marinated for 4 hours, then grilled on Medium for 15minutes. I am not a rib expert, so I asked my in laws how was the taste, tenderness, etc. They RAVED. The tenderness was perfect, the spice/heat was not too extreme, my kids begged for more! They had so much food! Everyone said the sauce was awesome. I doubled the recipe, put half of it on the stove and simmered it on low heat for 3 hours. It ended up being a great "dipping" sauce as well as the marinade. Do this - you won't be sorry. I also used Spiced Rum in the recipe.

These are fantastic ribs, although I didn't have any dry mustard on hand. The ribs were tender, not falling apart, and everyone raved about them at our party! This recipe is a keeper!!

Absolutely loved this recipe. I went with babyback ribs because that's all the butcher had. They probably did not need to be cooked a full 1.5 hours, but lacking a meat thermometer, I erred on the side of caution. We used a spicy, homemade red chile sauce, and the ribs still weren't that spicy (but we love heat, especially with BBQ). Next time around I might kick it up a little. We also cut back on the sugar by about 25%, based on some reviewers suggesting it was too sweet, and on my own hunch that it was a lot of sugar for the amount of liquid (keeping in mind that ketchup, rum, and the other sauces have sugars in them, too). The BBQ came out with a nice, molasses-like character due to the brown sugar, Worcestershire, and caramelization from cooking. With the spice and deep flavors of the other ingredients, it was a great combo. And the ribs, did, just perfectly fall off the bone leaving delicious hunks of juicy, perfectly cooked morsels of meat.

I prepared this recipe a week ago for my husband and myself. We fell in love with it. Today I prepared it for some friends. They thought it was the best they had ever had. This is the best and the easiest recipe I have ever had for barbecued ribs. If you like barbecued ribs, you'll never try another way after this. Guaranteed!

Wow!!! I'd never made ribs before, and my husband loved these! I cut the sugar in half, and used country style pork spareribs. The sugar in the sauce can burn pretty quickly, so watch them on the grill, and turn and baste often. Very delicious! Thanks for the recipe!

Boiled these and put them on the grill. Very tender. And the sauce is sooo amazing! Best ribs I've ever made.

WOW! This recipe is amazing! We thought these turned out better than our favorite local bbq place! They were fall off the bone tender. I'll definitely be making these again soon. Followed the recipe to a t but didn't have any rum on hand. This is possibly my favorite allrecipes.com recipe ever!

These were the best ribs I have ever eaten anywhere! I simmered the ribs slowly for 2 hours and then marinated overnight. I used minced garlic and spicy mustard instead of cloves and dry mustard. I also used pineapple rum. I doubled the recipe because I made 6 lbs of ribs.

So, so good! I've made ribs for a long time and this is an amazing recipe!

WOW! I rated this recipe a five-star only because there wasn't anything higher. This is the absolute BEST barbecue recipe that I've ever tried, and I've tried a LOT of them! As others suggested, I boiled the ribs first, but in water, not beer. I used country style boneless pork ribs. The only changes I made was that I didn't have any chili sauce, so I put in about a tablespoon of chili powder. I also added two teaspoons of liquid smoke and that did it for me. There isn't an adjective good enough to describe how much I loved this recipe. Thank YOU!

My husband liked them and they were easy to make. Served with Garden Stuffed Baked Potatoes, from this site, and corn on the cob for a summery dinner. Thanks!

My family loves this recipe! It was the quietest dinner time ever, the only sounds heard were mmmm, and these are sooo good. My son wishes we could have these every night and he can be picky. I par boiled the ribs for 30 minutes and marinated overnight. Be sure to baste a couple of times during cooking as the sauce is unbelievable and really makes this recipe.

I didn't have all of the ingredients on hand so I made a few modifications: used dijon mustard in place of dry ground mustard, wiskey instead of rum, canned diced green chiles (with juice) and chili powder in place of chili sauce. I boiled the ribs first, then drained, and simmered in the bbq sauce before grilling. The result was Mmmm mmmm sweet and a little spicy! Definately a keeper! Thank you for sharing

These are the best ribs that I have ever made. I usually bake them first and never boil but this sounds interesting. I have seen that many people do a rub first before baking. What is your recipe?? By the way, I usually serve these ribs with Buttermilk Cornbread and twice baked stuffed potatoes along with either slaw or roasted Corn on Cob. Again Please share your Rub recipe......

Oh, this was wonderful. I used 6 lbs because I had a full sparerib, so went up 50% on all ingredients. Was slightly panicked when I didn't have rum or cognac so threw in a cup of the liquid I had available from juicing tomatoes (in lieu of the liquor and the ketchup). Also, I didn't have chile sauce, but used all other ingredients as listed. Was concerned that it was going to make the flavor strange or too tomato-ey or not sweet enough, but it was WONDERFUL. Baked for 90 minutes as instructed, marinated overnight in a freezer bag, and then cooked in the oven just like she said, 30 minutes and basted a few times. WOW. These were just absolutely fabulous. Highly recommend this recipe!

Oh Kristy! Where have you been all of our lives!!?? Our family (including extended "picky" family eaters) loved this recipe....with a capital "LOVED!" This recipe is VERY EASY! Even though it looked intimating at first. These are THE BEST ribs I have ever had, hands down!! Better than ANY restaurant ribs I have ever had! God bless you Kristy!! I thank you and my family thanks you. A once intimidating meal has now become my families favorite, easy-to-make meal! PS_I used Cindy's Dry Rub right before I covered the ribs in the foil and cooked them in the oven. Then I put them in the refridgerator overnight using this marinade (I used a little extra of each ingredient.) We then grilled them using Baby Ray's grilling sauce (the hickory smoke one.) They also have a "sweet sauce" but I thought it would be too much given the ingredients of the dry rub and the marinade. THE RIBS WERE PERFECT. The grilling time of 30 minutes was great. Anymore and I think they would have carmelized too much and become dry.

FANTASTIC!! You won't be disappointed. I followed the sauce recipe exactly as written and I chose to bake the ribs instead of grilling them. I laid the pre-baked ribs (after marinating for 2 hrs) out on a large pan, spooned on half the sauce, baked for 20 min, then spooned on the rest of the sauce and baked for another 20 min, until the sauce was slightly bubbly and thickened. Everyone loved the taste and the meat was perfectly tender. I recommend you give this a try.

Best rib recipe ever, hands down. We use beef short ribs cut thin as well and they are delicious! Everyone we make them for absolutely loves them.

I've tried numerous recipes from allrecipe.com but this is the FIRST time I've felt utterly COMPELLED to leave feedback. This was an unplanned meal (planned to throw ribs in oven bag with a bottle of BBQ - blah!), so I did not have all the ingredients. I substituted chile sauce for Tabasco & the dry mustard for regular yellow. The rest of it was followed to a "t" and Ho-ly cow! These were phenomenal ! My hubby loved them, my kids loved them, I wished there were more! For us, there were 6 servings as opposed to 8. Five stars and much praise to the one responsible for sharing this recipe, Thank You!!

Thanks for sharing Kristy. Great recipe! Used Denise Smiths Rib Rub first. To make the marinate more full-bodied, I also added 1/8th cup apple cider vinegar and 1/4 cup dark molasses and cooked sauce ingredients on stovetop so we would have a marinate and a dipping sauce. Yummy sauce and ribs!

My husband said these were the best ribs ever. My two children (5 and 2) would not eat them and I thought they were okay. Definitely too sweet and NO spice. I did boil the ribs and was surprised at how moist they were. However, I cannot get over the mental stigmata that they should be grilled or oven baked and that they would taste better had I followed the recipe.

I have been making these ribs for years now and we love it. I have cooked them both in the oven and on the grill. I used the dry rub, which makes them spicy but flavorful. I also doubled the sauce. It is wonderful!!

Made this recipe for Christmas Eve dinner and our family LOVED them!!!!!!! New tradition BBQ ribs on Christmas Eve. The meat fell off the bone and the BBQ sauce was excellent. Good job to my husband.

I tried these for mothers day and they turned out great. I cooked them the night before and then warmed them in the oven right before everyone came over. Next time the only thing I will change is to double the recipe because they just went to quick.

Best Spare Ribs I have ever had.

I've tried a lot of rib recipes but this one is by far my favorite!! Now a staple in my home I love these ribs!!! I made this for a bbq we had recently and everyone couldn't stop raving about them for days!!! I still get calls from my friends asking for this recipe!!! YUMMY!!!

Fantastic marinade/sauce! Even my over BBQed ribs were delicious. I pressure cooked my ribs before marinading. Minor change to the recipe - added approx. 2 Tbsp of Frank's Red Hot sauce since I didn't have any chile sauce. For anyone looking for kick, I'd increase the hot sauce as this was mild enough for my spice averse son. I will definitely make this again but get my husband to do the grilling!

The best recipe for barbecue ribs! My parents literally thanked the person who shared this recipe. It was the best bbq ribs we have ever tasted. Thank you! Instead of rum, I put Hennessey COGNAC. OMG, it tasted really good with the sauce. I could taste the good flavors of Cognac. I only kept the marinated ribs in the fridge for 30mins becos my family couldn't wait any longer. I didn't skip the 30mins of grilling time though. It looked great and tasted AWESOME!!

The sauce was excellent. I will make it again and serve with chicken (on lazy days). The ribs could have been better but I think that was more me than the recipe. I followed the advice and boiled, but turned out dry. Next time, I will boil for 45-60 minutes and shorten the bbq time.

I made these just like the recipie said, except without the chile sauce. I used Bicardi Rum like another reviewer mentioned. The ribs were very tender, the bones fell off as I was bbq'ing them. I didn't find the sauce that great. It was almost like a honey garlic sauce except not as sweet. My family thought it was okay, but i won't make them sauce again.

This recipe is wonderful. Great flavor and a time saver when grilling the next day. Just a note to those of you who boil your ribs prior to cooking, boiling the ribs takes away alot of the flavor form the ribs. If you cook ribs low and slow you will not have to worry about them being tough. With this recipe you can cook them in the oven the day before gilling for the low and slow part to tenderize the ribs then throw on the gill for a quick finish. Thanks for the great sauce. Melissa in Ga.

This recipe was the best BBQ-ed ribs ever! I got rave reviews from everyone at dinner, and the ribs fell off the bone, even if its baked. I skipped the rum and changed it to more Worcestershire sauce (since I don't have any at home), replaced dry mustard with Dijon mustard. I actually tried to modify the recipe with things I have in the kitchen, but it still came out fantastic! :D

This recipe is awesome. I had sent over some ribs to my fiance's grandparents (they are big barbecue makers) thinking they would not even try it. But the next day they called wanting to know where I got that recipe and if they could have it. Made my day.

We've been using this recipe for awhile, its great, and I add extra garlic, and substitute orange juice or tea for the rum.

Here is how we changed this. I didn't use the rum, I didn't have any chili sauce so I skipped that too. And I used about a tbsp of regular mustard instead of the dry stuff. This was outstanding. Really sweet which my husband doesn't usually like but he liked this. It is a definite do over at our house.

Very Tender and Tastey.... I boiled these on the side burner of the grill before I put them in the marinade instead of putting them in the oven because it was a really hot summer day and didn't want to heat up the house.... they ended up very tender... good for slimming bad for taste.... i lost quite a bit of fat.... but the Ribs tasted great after marrinating and being basted with the BBQ sauce.. UPDATE: I made it again baking them this time.... but notable difference... I do think boiling them did make them more tender but baking them might have had more flavor.... I couldn't find chile sauce with an e so I threw in a can of mild chiles, a little oil, and extra ketchup... worked out good.... good flavor UPDATE: I have made these several times now and boiling them for an hour to an hour and a half make these ribs so tender.. and I don't think you lose much flavor at all.. this recipe continues to impress

The sauce for this recipe is phenomenal, however, our ribs were very very chewy and hard. I was hoping for fall off the bone type of ribs. I think it might have been the lower quality of the ribs we purchased, so we will try again with better quality ribs. I also want to find a different method where you do more than just wrap them in foil and bake them, so that the cooking method will also lead to a more succulent rib. . ..still looking.

Thank you so much Kristy. This was wonderful, though I didn't manage to stay entirelly true to the recipe. I substituted some ketchap, crushed chilli powder and tabasco mix for the chilli sauce (cause I had none in the house), and brandy for rum. I also reduced the quantity of brown sugar as adviced by other cooks' reviews....It came out better than I have ever eaten in the restaurant or anywhere else. Everyone raved, and almost got in a fight over the last few pieces (ha ha ha). I also made some potato skins to go with it - baked the potatoes for 1 hour in the oven, cut them in half, scooped out most of the flesh and mixed it with some sour cream, some cilandro, salt, white pepper, and grated mozarella and cheddar mix....Yummy!!! I will never bbq without making at least a starter out of these ribs (the tip about the oven was invaluable).

Incredibly rich! I also used the rub by denise before I cooked and then marinated the ribs. I also added 1/4 cup tomato sauce and 1/4 cup red chile sauce instead of a 1/2 cup of the chile sauce. I also added 1/4 cup of pinapple juice to the marinade. DON'T worry about how the marinade looks or tastes before you cook the ribs. I was a bit concerned, but they turned out fantastic!

My husband and I made these for the 4th. He loved them! We used 1/4 cup of the Rooster Hot Sauce. I am so glad that I only used 1/4 cup because any more would have been overkill. My husband told me twice that they were really good ribs. Something that he never does. The sauce was a wonderful sweet and spicy sauce. All in all this was the best meat recipe from this website or anyother site that we have ever made! Thank you so much for sharing:)