My Reviews (957)

We made these for the Super Bowl and thought they were delicious. The sauce is time consuming, but not hard to make, and it's totally worth it. The meat came out so tender and just fell off the bone. I might cut back on the red chile pepper a little bit next time, but other than that, we thought it was perfect. Thanks for the recipe. We had never made ribs before, but now we'll make them again and again. They were delicious and tender. Update: We made the ribs again this year and left out the red chile pepper entirely - they were amazing.

These have been awesome from the first time we made them. However, this weekend, I came across a small change to the sauce that made it EVEN BETTER: if you substitute apple cider vinegar for the white vinegar in the sauce, it really makes the flavor better. The best kind of apple cider vinegar to use is the all organic kind that has "the mother" in it. Its very healthy and makes the sauce even better.

These were amazing!!! I didnt have honey so I doubled the molasses. I will use this recipe again and again!

I guess I'll just add my five star review to the other 608. I added more whisky than called for; just because I had a whole bottle and 2 teaspoons didn't seem like very much and my ground red pepper was rancid, so I squirted in some rooster sauce instead. Also it turned out that we didn't have any charcoal, so I had to finish them in the oven. I turned the oven up to 425, slathered on the sauce and cooked the ribs until the sauce turned dark and tacky. Even with all the mishaps, these were the best ribs I've ever made. We were using our fingers to scrape up the burnt bits of sauce on the bottom of the pan. I made these for my husband's 51st birthday, and he wants me to never use another recipe. Thanks so much Scott!

Excellent recipe! I questioned whether it was too long to simmer the sauce, but it came out perfectly! I did follow the recipe completely and it is a keeper.

These were delicious! The sauce made enough for 8 lbs of ribs from Costco. I did not make any changes at all! 3 adults and 2 preteens devoured this, served with garlic bread and salad. Thank you so much for the recipe. I will use this sauce for chicken as well in the future.

These were FANTASTIC. I made these for my South African boyfriend's family, and let me tell you - they KNOW their barbeque. They all RAVED about these. They are amazingly tender - they fall right off the bone. The sauce was fantastic. The only change I made was substituting chili powder for ground red chile pepper, because that's all I had on hand. These are going straight into the regular rotation. My boyfriend said he didn't know if he'd ever make ribs another way again, which speaks volumes as to just how good these were.

Absolutely Perfect! This was my first time making ribs, and this recipe helped me get through the first time with confidence. I even had my cousins over for dinner, and we all loved them. We are all from Kansas City, so we are picky about our BarBQue and these definitely passed the test. Thank you so much!

I have made this recipe numerous times and LOVE it! Everyone I've served it to raves about how these are the best ribs they've ever had. We always check the meat counter for sales on pork ribs and buy them and freeze them until we are ready to make them. I will never use another rib recipe again!!! Sometimes I rush this a bit and cook the meat faster by increasing the temp. of the oven. It works fine and the ribs still taste great, but the secret truely lies in SLOW COOKING TIME! the longer you can cook the meat the juicier and more tender they will be. They will fall off the bone! If you don't have a grill or it's winter time, you can finish them off under the broiler in your oven.

Yum! We have made these several times.....The best football game treat! The house smells fabulous and they taste delicious!