Oven Baked BBQ Ribs
Yummy oven baked BBQ ribs.
Yummy oven baked BBQ ribs.
I cooked this for Super Bowl LXII (Pats/Giants). When I pulled them out of the oven I took a little chunk out with a fork and tried it. I was completely blown away by the flavor and couldn't believe I cooked them. Even cutting each rib was awesome. The sound the knife made as it cut through the juicy meat, you just knew they were cooked to perfection. I mostly followed the recipe to a T, but had twice the ribs and only 1/2 the ketchup. So I made up the batch of sauce, which was runny like a marinade. I also mixed in a small amount of Famous Dave's Devil's Spit. Covered with foil and baked at around 350 for about 3 hours. Every 30 minutes I came back in an flipped them and poured a little Devil's Spit on or basted with homemade sauce. After about 2 hours I took away the foil. After removing the foil and waiting another 30 minutes, the ribs were really starting to look awesome. By the time I was done I used an entire bottle of Devil's Spit and about 3/4ths of the sauce (which started to thicken, but was still liquidy, had to drain pan). These ribs were so juicy, so tender. I got a lot of compliments, and with the Devil's Spit used (which only helped to enhance the original recipe), they had a little spice/heat to them. But even two little kids who don't like spicy food were eating them. Quite possibly the best dish I've ever cooked!Read More
We enjoyed these, but I'd like to keep experimenting with other recipes. These require a lot of maintenance and I didn't care for the homemade sauce. It was a bit salty for my taste. My husband didn't say anything bad about them, nor did he say anything good--just ate them (he won't eat anything he doesn't like), so I give these a 3-star rating.Read More
I cooked this for Super Bowl LXII (Pats/Giants). When I pulled them out of the oven I took a little chunk out with a fork and tried it. I was completely blown away by the flavor and couldn't believe I cooked them. Even cutting each rib was awesome. The sound the knife made as it cut through the juicy meat, you just knew they were cooked to perfection. I mostly followed the recipe to a T, but had twice the ribs and only 1/2 the ketchup. So I made up the batch of sauce, which was runny like a marinade. I also mixed in a small amount of Famous Dave's Devil's Spit. Covered with foil and baked at around 350 for about 3 hours. Every 30 minutes I came back in an flipped them and poured a little Devil's Spit on or basted with homemade sauce. After about 2 hours I took away the foil. After removing the foil and waiting another 30 minutes, the ribs were really starting to look awesome. By the time I was done I used an entire bottle of Devil's Spit and about 3/4ths of the sauce (which started to thicken, but was still liquidy, had to drain pan). These ribs were so juicy, so tender. I got a lot of compliments, and with the Devil's Spit used (which only helped to enhance the original recipe), they had a little spice/heat to them. But even two little kids who don't like spicy food were eating them. Quite possibly the best dish I've ever cooked!
These were the best ribs I've ever had. I used inexpensive side ribs. I added half the sauce, then covered tightly with foil and turned the ribs after 1 hour. After cooking for 2 hours, I removed the foil, added the rest of the sauce and spooned extra sauce every 20 minutes or so.
This SO exceeded my expectations! Hubby is a master griller, so I was surprised when he said he was really impressed with these ribs! It may be a little putzy to tend to them every 20 minutes for 3 hours, but it is so worth it. Who would think ketchup, water and a few other simple ingredients could produce such a luxurious sauce? Other than adding a little garlic powder and 2 tsp. of liquid smoke I made these just as the submitter intended. Every time I pulled them out of the oven to baste them they just kept looking better and better! Absolutely beautiful and finger-lickin' good.
Great flavor!!! I did cut the salt. 1 teaspoon was plenty and I didn't fuss so much over it in the oven. Basted only a couple times. Will be making again.
Awesome!! This is without a doubt the best tasting ribs. I was worried at first about the sauce. Seemed a little thin..but it got thickier as time went on. Followed recipe exactly and everything blended together just right. Fall apart tender. Very juicy. Made double batch of sauce and was just right for two packages of ribs. Family never looked up the whole time we ate. Wish I could give it a ten. Thanks Vicky. It's a keeper
I made these last night and they came out really good for oven cooked ribs. I did add about 2 cloves of minced garlic and cut the salt to about 1/2 tsp as 4 sounded like WAY too much. Basted and turned about every 1/2 hour...not too much trouble. DH was suprised how tender & tasty they were. Thanks for the post!
Finally, a pork rib recipe that resulted in very flavorful, juicy, perfectly cooked ribs. Grilling ribs has never worked well for me - this recipe and cooking instructions resulted in ribs that were cooked (without charring them), but very juicy (yet not greasy), and could be eaten off the bone easily. I prepared about 2 1/4lb pork ribs and prepared half the sauce recipe using sweet onions. I quickly seared the ribs on a baking sheet before basting on the meat-side only and was fairly carful about applying sauce every 20 minutes. I never flipped my ribs and only basted the meat-side. I baked them for approx 2 1/2hrs at 350, then turned off the oven for about 40 minutes - after which, I warmed the ribs at 170F for about 10 minutes before serving. The amount of sauce was right on for my taste, and I wouldn't change the recipe next time as I think it was perfect.
We enjoyed these, but I'd like to keep experimenting with other recipes. These require a lot of maintenance and I didn't care for the homemade sauce. It was a bit salty for my taste. My husband didn't say anything bad about them, nor did he say anything good--just ate them (he won't eat anything he doesn't like), so I give these a 3-star rating.
This was the best ribs I have ever tasted. The flavor was excellant. I doubled the recipe for two pounds of ribs. I just basted once every half an hour or so and came out very juicy and tender. Was a hit in my house. Family already wanting me to make them next week.
These ribs came out absolutely amazing! I followed the ingredients exactly. I noticed the directions forget to mention to add the brown sugar to the mix for the BBQ sauce, so I just added it. Also, the directions don't say whether to use foil or not. I cooked the ribs for a total of 3 hours, 2 of those hours I covered the pan with foil (I did not use 2 pans like the directions say.) I basted the ribs every half hour (not every 20 minutes) for the first 2 hours, then took the foil off and basted twice in the last hour. The ribs came out so yummy! Don't worry about the sauce looking watery. The last hour in the oven without foil thickened the BBQ sauce up nicely! Ribs were practically falling off the bone when finished. YUM!
I think the sauce is perfect, as is the temperature and for how long. However, it's a pretty needy recipe when it comes down to it...except that I never follow any of that. I make the sauce, put some ribs in the pan, pour the rest of the sauce over it and covered it tightly with tin foil. Only check it at 1.5 hours to turn ribs over, re-cover, and they're done in another 1.5 hours! No browning, no basting! And they always turn out delicious and tender!
I covered with foil and did not baste. After 1.5 hours I took foil off. Flipped and cooked for 30 more minutes. Excellent. I think all the basting in the original recipe lowers the oven temperature everytime the door was open and therfore extended the cooking time. They were definetly cooked in 2 hours, and probably were even done before then. Will make again.
These were AMAZING! I skipped the braising (I was too lazy) and added about 1/2 cup of diced celery. I didn't bother with the basting. Just poured all the sauce over them, covered and cooked for 2 hours, uncovered and cooked for another hour. This is my new favorite recipe!
These were really good. I changed a few things though; instead of heating them in a skillet, I boiled them for about 20 mins first. You can eliminate a lot of gresy fat that way. then I baked them for 25 mins to brown them. Then added the sauce and made as directed. Tastey!
I followed the sauce recipe exactly, by half, with 2.5 lbs. of thick bone-in pork chops, and added a little liquid smoke. Delicious! The sauce is so simple. I cooked it at 300 degrees for 3 hours, the first hour with half the sauce, covered, then removed the cover for the rest of the time because the sauce was so watery. Added sauce at hour 1 and 2, scraping the sauce off the foil the last time because it was setting up pretty good. It did not burn that way. The meat was fall-apart tender and the sauce was perfect thick and sticky and tasted just right, no tomato ketchup tang, which I was concerned it might have. We both loved this and will definitely make it again.
I tried this recipe at a slightly lower temperature and cooked for 4 hours. These ribs were very good as the meat just fell off the bones. I did not seer the meet before or after cooking. Good recipe :)
Although nothing quite beats ribs hot off of a charcoal grill, this oven method produces a tender, flavorful, perfectly sauced result. I do wish I had chopped rather than sliced the onions to avoid stringiness and removed them from the oven about 5 minutes sooner, because some areas were slightly over-caramelized. My unsolicited advice is to watch and smell carefully during the last 15 minutes for perfection. *Update* I have used this recipe quite a few times, and on one occasion I tried to "cheat" on the frequent basting like others who have posted reviews. The ribs certainly were good without basting at 20 minute intervals, but much better with the extra "attention". The frequent basting does something magical to the sauce and improves the way it clings to the ribs. If you can possibly swing basting at 20 minute intervals, I strongly suggest doing so. The only change I've made to this recipe is to dice rather than slice the onions, because I felt the long, stringy onions detracted from the experience of savoring these delicious, tender, sweet, tangy, perfectly sauced ribs.
Made the additional sauce as someone recommended but found I simply did not need it so I'm going to try to freeze it. These were like everyone said. Covered them for 2 hours then uncover for 1 hour. No need to baste. Fall off the bone Good. I made the California Cole Slaw Recipe to go with it along with some homemade mountain bread. So nice to have a summer meal in the middle of winter.
So yummy..... I eliminated the salt and vinegar. I used a low carb bbq sauce. I baked at 400 for the last hour, cause I wanted to thicken the sauce, and the ribs didnt seem that hot yet.
I use this as a pre-grilling receipe and it worked out great. You can make a huge batch of ribs up in advance and then it only takes a few min on the grill. This allows you to serve a big party with just one grill. I will make my ribs up a day/two in advance and just refrig them, or even freeze them. I just brush on a touch of bbq sauce and then burned them on a hot grill. Also when baking your ribs - bake them in one of those plastic turkey bags. This helps keep them moist.
I have made this recipe several times and receive rave reviews every time. I don't make any changes, either. Delicious!
Delicious, but they turn out better when slow cooked on the Crock Pot on low for 8-9 hours, yum!
LOVED this recipe!! Searing the ribs is the trick for sure I believe in this dish. The first time we tried them we found them a bit too 'ketchupy' but they were fall off the bone delicious!! The second time we made these, we used 1cup ketchup and 1cup bbq sauce instead of the 2cups of ketchup. We used Bulls Eye "sweet and sticky" to compliment with the ketchup - they were amazing, even better than the first time!!! A tip - use parchment paper when you are cooking these, the clean up is little to none!!
Family of five and everyone was asking me to make them again..that's never happened before!
Delicious!!! My family raved about the sauce and tenderness of the ribs. I used country style pork ribs and halved the recipe. Came out superb! I skipped braising as suggested by another review and my meat was fall off the bone tender. I also used a smaller casserole dish and did not need to baste. The sauce covered the meat. Next I am going to try a brisket. This is now my go-to BBQ recipe!
I made these DELICIOUS ribs for my in-laws last night, and they absolutely LOVED them!! I had only ONE problem following the recipe, and that's because in the "ingredients" portion of the recipe, it calls for brown sugar. However, in the directions it didn't say to place them into the mix. Soooo, I had to go back and re-mix all of my ingredients. It took quite some time and a lot of work for it to be ready. However, in the end; it was worth the wait. They were DELICIOUS!!
Beef ribs make this recipe sweet and tangy. Pork ribs come out a little more subdued. Try both.
I am giving this recipe 5 stars for ease and taste! I looked at various recipes that required marinading overnight, boiling, ect. These were ready in just over 2 1/2 hours without marinading or boiling! We loved the sweet taste of the sauce and loved the onions! I followed the recipe except for not having dry mustard I used 4tbls of dijon. Oh, also used 1 cup of regular ketchup and 1 cup spicy ketchup. All in all these were delicious and so easy to a make. I did not baste once! I put in casserole dish, covered with half the sauce and covered with foil and baked for 2 hours. Then uncovered and put rest of sauce and cooked for an additional 30-45 minutes. Try this recipe, you won't be disappointed.
This was a great recipe; my family could not stop eating! I only used 2 lbs of ribs, but the same amount of sauce, which turned out to be the perfect ratio of meat and sauce. I also added a bit of liquid smoke and some molasses. I will definately make these ribs again!
These were the best ribs my family has tasted. I think I figured it out. We poured just enough sauce to cover the ribs. Then we basted with just that sauce until it rendered down and added more sauce..just enough to keep it moist. The sauce, although was thin at first does thicken as it goes along. We did a double batch of sauce and by the time the ribs were done we used most of it. The last hour of cooking, the sauce was thick enough to baste with just that. Yummy..I cut the salt in half but other than that I didn't change anything else..the onions do render down until it melts into the sauce. I only basted to keep the ribs moist. This is a keeper and family members are wanting me to make this for our company picnic..ten stars if I could
These are by far the best BBQ Ribs I've ever had. This recipe is a keeper.
These were the best ribs ever! I agree on the amount of salt. This could be cut back to 2 tsp. Easy and really good!
My husband and I are avid grillers, but living in Kodiak, AK makes it hard sometimes. He is also hard to please when it comes to meat. Well, success!! Phenominal!! I didn't use all of the bast since it just seemed like a bit too much. After following the rest of the directions to a T, we threw them on the grill for about 5 minutes. (I love charred meat). PERFECTO!!! He was beside himself!! Great recipe!
My husband and I love this recipe. The meat just falls off the bone. Mmmmm.
Delish! Used country style ribs (boneless) - added 2 tsp of liquid smoke and 2 tbsp of garlic and double the recipe using 4.5 lbs of meat. The amount of meat was perfect for 6 adults and 3 little kids. We had way too much sauce so I probably could have gotten by with using the original sauce recipe for 4.5 lbs. I covered and turned the meat every 20-30 minutes for 2 hours. Then left uncovered for the last hour. Very tasty!!
this got two stars for the method, not just the bbq sauce. the ribs were dry and yes, the meat detatched itself from the bone but if the meat is dry, it doesn't matter. the bbq sauce was totally watery and what it reduced to was borderline on burning by the end of the third hour. i should have went with my gut and kept the water out of the recipe and used it in the last hour of cooking (but at 250 for several hours as opposed to 350 for three hours). and the onions were just cumbersome to the sauce itself. i should have just used onion powder. i don't know what recipe the other users were making to be so delighted in this but i certainly wasn't impressed.
Holy smoke! This was so good! I am so making this again. I was kind of wondering about the onions but they basically dissolve and become part of the sauce.
This was so excellent!! The only thing I did different to this recipe was when it was done I took the sauce from the pan and put it in a small pot stiring it on high for about 5 mins to thicken the sauce. Very Very yummy!!)
AMAZING!!! no one could believe there was no actual bbq sauce. I followed the recipe exactly. I was SHOCKED. I will definately be making these again...and the flipping of the ribs every 20 minutes is sooooo worth it.
These were excellent. Only change I made was to add some hot sauce. Meat fell off the bone. Beautiful tangy flavour. This is my new rib recipe to use all of the time.
I was skeptical of ribs not cooked on the grill but after reading the reviews I knew I had to try this recipe. They were awesome! I ggot rave reviews from the family. The sauce was perfect. I would highly recommend trying this when making ribs next time. Thanks so much for a great recipe.
I am not the biggest rib fan but I have to say these were fantastic! These were the first ribs I ever made and I didn't mind the oven visits every 20 minutes after eating the results!
Used baby back ribs and only cooked for 2 1/2 hours, were beginning to burn. My husband said "they were good, but not amazing." Good texture, very tender but the flavor was nothing special.
Delicious and easy- no boiling required. Great to do when you don't feel like going out to grill. Thanks for sharing.
I made these last night and they were great!!! My boyfriend who only likes a certian BBQ sauce had them and could not get enough of them! the only thing i changed was the salt - i only used half of what the recipe calls for. Since Ketchup has tons of salt in it - i thought 4 more teaspoons would be to much. It came out perfect! Thank you for posting this - i will be using it again
These were just okay. I had never made ribs before. I did like the way they fall off the bone, but the sauce just tasted to much like catsup to me. Don't think I'll be making again.
Tried this recipe and was really disappointed. The sauce is too "ketchupy" and they simply were not worth all the time and trouble. Throwing this one out.
My two carnivores rated these ribs a ten! We will definitely prepare these again! The last hour I covered them with foil - everything else was done exactly like Vicky recommended. YUM!
This one convinced me to register so I could give it the ol' 5 star rating! Delicious and easy. I made it exactly as the recipe instructed and wouldn't change a thing. Whole family loved it. It's a keeper =) Thank you for sharing it.
I was surprised how this sauce thickened up. The only changes I made is that I replaced half the water with beer (I actually used dark beer) and I added some allspice and a small amount of liquid smoke. I didn't cover this and did flip them every 30 mins. They were totally cooked in 2 1/2 hours. My husband gave them a four but I think he's slanted by thinking of the usual grilled variety of ribs... enjoyed; thank you for the recipe!
To die for!!! This recipe was super-easy and absolutely incredible. I halved the recipe for my hubby and myself, adjusting it as follows...1 tsp salt instead of four, 1/2 7-up and 1/2 water, 1/2 BBQ sauce (Bullseye hickory)and 1/2 ketchup. Also, I put all the sauce in at once, and stirred the pan every 45min or so. Mmm! Definitly a keeper!
The ribs tasted exceptional, although the ketchup made a gooey mess when trying to do dishes, also be sure to use the sauce or your ribs will burn
The taste and tenderness of these was excellent as everyone says. I gave it four stars because I had problems with my ribs burning in the oven. The recipe doesn't say that the pans should be covered, but I think they should be (I covered with foil after an hour). Also, after the first hour and a half, I decreased the oven temp to 300 degrees. They were still done in three hours and were perfectly tender. Next time I will probably bake at 300 degrees for 4 hours and cover them. I also rubbed the ribs with crushed garlic after I seared them.
I followed the recipe exactly and these turned out very well! However, I have also cooked these slightly differently using the same sauce recipe- ~4-6 hours in a crock pot and then broiled for a few minutes to crisp them. I prefer the crock pot method because they turn out more fall off the bone prepared that way.
OMIT THE VINEGAR! These ribs were great, but too vinegary. Remember, boneless ribs don't take nearly as long to cook!
These ribs were good. I wouldn't say great. A little salty and the every 20 minute deal was tedious. I ran out of sauce and I think the oven temp was too high for this amount of time.
Fantastic recipe! This was my first time cooking ribs and although it was time consuming, it was 100% worth it. I had guests over and they couldn't stop talking about how great these were. They were juicy and tender, and the sauce was absolutely perfect. I was a bit skeptical about the ketchup, because I don't like ketchup, but it didn't taste a bit like ketchup. The only change I made was using apple cider vinegar instead of white vinegar. I would most definitely recommend this recipe. These ribs were to die for!
Due to the heavy rain last night we could not BBQ outside, so this was great way to make ribs. Only change I made was I boiled the ribs for 20 minutes in salted water,cooled and put a rub on them for one hour & baked as instructed. They were very tender & tasty! Thank you.
Excellent. I served with white rice. My kids loved it, thats what counts the most, right? Definately will be making again! Thank you..
I was doubtful, I mean, ribs can be had to do well, turn out tough. BUT not with this recipe! Wow! My husband ask for this all the time - juicy, fall of the bone and easy to make. I'm not the greatest cook but these were my masterpiece! Made them for Sunday football too - the guys were raving!! Asking if I could give them the recipe : ).
This was my first time cooking ribs, and they turned out really well. I halved the recipe and baked them for the full 3 hours and they were falling apart tender.
My family loved this. Ran out way to fast. Will make double batch next time. I would not recommend just dumping the whole sauce in there as last reviewer stated. Would make way to runny. I stuck to the way recipe stated except I too didn't baste as often because of opening oven and letting heat out. One every half hour worked for me. Keeping it in for two hours and half hours made sauce really thick. Will make this again.
Followed the recipe exactly for the ingredients. I covered them with foil the first hour, flipped them, recovered for the second hour, flipped them again, added the rest of the sauce and left uncovered the last hour. They were falling off the bone and absolutely delicious! Great recipe!
I've made this recipe twice now. The first time I used pork side-ribs. I made it exactly as directed and they turned out great! I baked for about 1.5hrs covered with foil. For the other 1.5hrs I turned and basted them every 20-30 minutes. A bit of a pain, but definitely worth it! The second time I made them, I was in a rush, didn't make the full sauce quantity and was a bit careless with the timing and basted every half-hourish. They turned out a little dry, but still fantastic! Great recipe, thank you!
These ribs came out delicious. The meat was tender and the sauce was a nice change from the store bought stuff. I'm not a big rib eater and I loved these.
I've never made ribs before. These were fantastic, fall-off-the-bone delicious! They took a lot of time and basting, but they turned out great. I only basted them every 30 minutes (I'm lazy), but otherwise followed the recipe exactly. Yum!
Great ribs! So tender the meat just falls off the bone. I did, however, follow others' lead and cut the salt, though; also cut the temperature to 325 deg. and cooked for 4 hours. We are going to make these again for sure! Thanks!
Very good my family loved them. Falls off the bone.....
My family LOVED this recipe. I used boneless country ribs and covered the dish for an hour like others suggested. Then I basted every 20 minutes for about 2 1/2 hours. Very tasty. Thanks for the recipe!
This was a very good recipe! I switched the sauce up a little and used more of it. I also cooked them a little lower and they were falling off the bone GOOD!
I am by no means a great cook but I have to admit that the ribs I made from this recipe were fantastic! The recipe was easy to follow and execute. The meat was so tender that it was falling off the bone and the flavor was superb. These could easily become a staple of my weekly diet as they are that good. GREAT RECIPE!! Ed
So good! We only had 3lbs pork spareribs, but followed the recipe almost exactly, only adding a couple dashes of garlic and chili powders, and a splash of soy sauce. It only took the ribs about 2 hr 15 min to cook. We basted & flipped them every 45 mins, and covered with foil like others suggested. These came out so tender, the meat came right off the bone! There was so much flavor in these ribs. This one is definitely a keeper.
Yum Yum!! These are awesome!! I mixed and made my own sauce out of Stubb's moppin' sauce, ketchup, garlic powder, cumin, cayenne, salt, honey and Chalula. I also let the ribs sit for a couple of days to soak in the olive oil and Stubb's spicy rub that I had rubbed on them. Cooked covered for two hours and then uncovered for another 40 min. Didn't even need to brown them first. They turned out spicy and delicious!! I will definitely be making these again.
This is fantastic. I did not vary the ingredients at all. I thought about using some garlic but decided not to. I think this is perfect and would not try to improve on it. Except I did use the recipe again but this time on chicken and it was perfect. I will make this over and over.
I can't give this 5 stars because all I did was use a commercial brand bbq sauce to coat the ribs and baste with. But I did use the oven temp and the cooking time! I started out with the ribs covered, but after 30 mins when I went to baste them, they were so goopy I left the foil off the rest of the time. They were fork-tender and a hit with the family. Thanks for the basic recipe!
This was the first time I ever made bbq ribs, and my boyfriend was really impressed. Next time, however, I would make more sauce so you can pour that over your ribs. Secondly, I would add a tablespoon of cayenne pepper, and more brown sugar, and that would make the perfect ribs!!
These were SO good !!! I did omit the salt and added 3 tsp liquid smoke, 1 tsp cayenne pepper, and accidently added molasses to the wrong dish...made no difference. I put some sauce on the bottom of the pan, then put the meat in and added more sauce . Then I covered and didn't disturb for 1 hour. I turned them over added more sauce, then covered and didn't disturb for 1 more hour. Then I took the cover off and checked them closely every 20 minutes for the remaining hour...fall off the bone, melt in your mouth goodness !!!!
I did not cook the ribs like it says in this recipe. I boiled my ribs and poured the sauce over. I only used 1 tsp of salt instead of 4 tsp. as stated in the recipe. This sauce is one of my favorites. well done.
My husband compared these ribs to those of a local butcher who has won awards for their ribs. I saw that someone commented that these are high maintenance. I just dumped all the sauce on them at the same time and set the oven. When I came home from work, I had amazing ribs ready to go for supper! The last time I made this, I found that I had no onions. I was able to substitute 1/2 c. dried onions and they still turned out amazing! This is going in the recipe box.
Ok...these are seriously the best oven baked ribs I have ever eaten!!! I added a little liquid smoke to the sauce and left out the water to make the sauce thick. Perfectly tender and juicy!!!! Awesome!
This sauce is superb. I only had beef ribs so I boiled beef ribs for 20 minutes, poured half the sauce over ribs and bake 15 mins in 425 oven, pour rest of sauce over and bake 15 more. Fork tender lovin' from the oven. It will not disappoint.
This Recipe Is Very Good, I Will Make Again. I Used Short Ribs (country). But Next Time I Believe I Will Use Baby Back Ribs, And I Will Use Half The Sauce Called For In the Recipe. Very Nice Taste. Thank You For A Good Recipe.
YUMMY!!! I could not believe how it turned out...I tasted it before i added it to the ribs...and I was a little skeptical...however the sauce cooked down nice and thick..and yumm-E..Browning the ribs prior to baking them is an important step...as Julia Child always reminded us, wet meat do not brown...make sure u pat them dry before adding them to the oill..you will not be disappointed...also, I took one of the reviewers suggestions and added a little garlic powder to it...and a little crushed red pepper that I cant seem to not add to everything I cook...
The ribs were very good. I was not crazy about the sauce. Will probably use regular bottle of bbq sauce next time. It was good, just not great.
I followed the other suggestions about doubling the glaze ingredients. I liked the idea of cooking the ribs (vs par boiling) before glazing them. I was concerned that the glaze seemed really thin at first, but it turned to a glaze beautifully! These ribs had good flavor and the glaze was just enough. will make these again.
I made as instructed. I think it was too salty. If I make it again, I would omit all of the salt and taste the sauce to see if it needed salt. Disappointed. I used just shy of the 4 teaspoons of salt. I think I would also add liquid smoke, garlic powder and cayenne pepper next time.
Getting slightly impatient for 'grilling season' to arrive, I tried this recipe with hopes it would produce nearly the same results as my usual method of preparing ribs (dry rub marinade, water/beer boil, finish on grill w/sauce). Of course, it doesn't have that same char-grilled taste, but -wow- I was impressed by how tender the ribs were. I did find the sauce to be a bit vinegary, so I added a tbs more br. sugar, then for a bit of heat, some red pepper flakes. Will make again when the weather isn't cooperating. Thanks!
Following the advice of other reviews, I cut the salt to 1 tsp. I baked the ribs, covered, for the first two hours. Then uncovered them and basted for the last hour. They were fantastic. I'm not even a huge fan of ribs, but these were great!
Loved it!!! I will definitely will be making this meal again. Very easy, delicious, and the flavors are wow. Thanks for sharing. This is a keeper.
my dad loved it!...
I make this recipe as is with added "hot spices" and don't baste as much. This is a great way to have tasty ribs while the cold winter wind is blowing and the BBQ is buried under mounds of snow. This is a great dish for Football Sundays
I made these last night for dinner for my parents and family....they were very good except they were a little sweet...I didn't add as much water to the sauce as other reviews said it was to watery...I do think, however, if you stir up the sauce in the pan before serving that thickens it up and mixes up all the flavors...next time I will not add any water to the sauce and maybe add a little more vinegar....it was very good though!
I agree, this easy sauce was really good. And the whole thing is going to go wonderful over some rice. Wonderful ribs!
This is a easy way to make a really good BBQ rib without the grill. Turning every 20 min made them look delicious.
This recipe is awsome, i found that it didnt need to cook for 3 hours, more like 2 hours 20 minutes, and instead of 2 cups ketchup, i add 1 cup ketchup and 1 cup bbq sauce (sweet baby ray's) thanks for submiting this.
Awesome! I only changed a couple things. I added half ketchup and half BBQ sauce ( as previously noted). I love PC beer & chipolte BBQ sauce. I used 2 tsp of salt instead of the 4 listed in the recipe.I added some fresh ground pepper and a couple cloves of garlic. Also covered with foil , and did not baste that much, and they turned out sooo yummy! Thanks! May do them in my slow cooker next time.
Very good. I used more onions and less salt than the recipe called for.
I made this recipe today. DELICIOUS!!!!! My husband was so impressed !! I just followed the steps changing the servings for 3 people. I agree, it is certainly quite a bit of salt. Add half of what it requires. As the sauce gets thicker, the salty it gets. This is definitely a keeper. All the credits to VickyDee.
Have never posted a review before but felt compelled....I have never made ribs before - always was a little afraid. These were DELICIOUS. My kids cannot stop raving! I made half the sauce for 4 lbs ribs, only because I was low on Ketchup. PERFECT.