Should Be Illegal Oven BBQ Ribs

“I have made this recipe many times to get rave reviews and licked the platter clean!The only alteration I make is I slow-cook the ribs at 325 degrees for about 3 hrs.This seems to allow the flavors more time to permeate the meat plus makes for ribs which melt in your mouth.”

“We don’t eat pork but the sauce sounded heavenly.I made the sauce and cooked two chickens, cut into 8 portions each, for 1 hour covered and then 1/2 an hour uncovered, basting every 10 minutes.It came out great, and what little that was left over tasted wonderful the next day cold!”

“These are great.I make a similar version with the exception of a few small adjustments.Instead of the chili powder i use Asain chili and garlic sauce to taste.Then,just before they are done,say 5-10 mins.,i remove from the oven and put under a pre-heated broiler to give them just a bit of a “mouth feel”,somewhat similar to an actual “bbq” ribs.”

“Exellent ribs.We like our ribs sweet & sticky and falling off the bones.I couldn’t find Old Bay Seasoning (I’m from Canada) so I made my own from a recipe I found on the internet.I only used 1 tbsp of it though, cut the chili powder in half and added more garlic powder.I cooked them in the oven very slow.Served them with baked potatoe and baked squash with a green salad to start.”

“Now I know why this is so popular.These are simply terrific.I followed the recipe with 2 exceptions:slow cooked @ 325 for 3 hours and I did not use white sugar, I used 1/4 cup vinegar instead to cut down on some of the sweetness of the brown sugar and honey. Thank you Beverly.”

“I’ll join the bandwagon–these are great!I also cooked them very slow–a little over 3 hours at 300°.Don’t usually use Old Bay Seasoning so I did a search and found a copycat recipe on foodtv.com and made a small amount of “Old Bay” just for this recipe.Lined the pans with trusty parchment paper to help with the clean up–wasn’t too bad, but next time I think I will buy throw-away foil pans!Like some of the other reviewers, our family has our own favorite recipe for baby back ribs–this was a very strong contender!!!Most definitely a make again.”

“Ooey gooey good. How do you like that for cooking terms? Take that Julia Child! UPDATE: This is the second time I’ve fixed these. With limited oven space on Christmas, I decided to put them in the crock-pot this time. I used about 7 pounds of ribs to one of the sauce recipe mixture, and cooked on high for 6 hours. They came out just as good but less sticky.”

“Great recipe, this was the first time I ever made ribs. I cooked them in the crockpot, on low for about 4 hours and on high for another 1 1/2 to 2 hours and they still came out very tender and juicy. This recipe is a keeper.UPDATE: 2nd time I am rating this recipe with 5 stars.Delicious!This time around, I cooked the ribs in the crockpot on high for 7 1/2 hours, I bought ribs straight from the butcher counter, much more meatier.And the ribs came out very tender and full of flavor.”

“I love the simplicity. I also ADDED a little bit of garlic powder to them. Very yummy”

“Delicious slow cooked. We reheated the left overs in the oven, and they were as good as the first time. We put the left over sauce in jars and froze it, to recycle, as it uses a lot of honey and bbq sauce – it seems a waste to just throw it out.”

“These were awesome!We boiled some baby backs and some country style pork ribs for about 1.5 hrs first.Then baked in the oven w/sauce for about 35-40 mins.I used all the ingredients except for the onion, halved the honey and used a TBS of premixed Asian rub which I had.Awesome.The best ever.I’ll make this sauce for other BBQ items as well.”

“The ribs were great, I would cut the Brown Sugar by half next time.”

“These were so good I made them twice in one week!Made them to take to a New Years Day party, doubled the sauce and tripled the meat.Slow cooked for 4-5 hours in my Nesco roaster, then coated with sauce and put under the broiler for a few minutes.Everybody loved them.I also could not find Bay Seasoning so I just used Mrs. Dash and I found that a BBQ sauce with a little bit of zip to it levels out the sweetness from the honey.This is a favorite!!!”

“Very good and easy to put together. I baked this at 325 for 2 hours.”

“These ribs were just GREAT not to much work, you can put it together early then put in the oven while you visit with your gests. THANKS”

“Very delicious!!!!! Great with a couple of beers [only in canada eh!] We used country style ribs, and had to cook them a little longer,probably about 30-40 mins.”

“With so many top ratings & a look at the ingredients I had to try this. WOW! Made them yesterday using country ribs & Hungarian Paprika which is very spicy. They were fantastic DH doesn’t like “BBQ” but these were a hit with him too. Will become a regular in our house.”

“The first thing my husband said when he came in thdoor from work “WOW..whatever’s in the oven smells delicious!” The ribs were very, very good and easy to make!Linda”

“I am not a BBQ fan, but this recipe really turn me around. I left the recipe intact, but use 2 cloves of finely chopped garlic instead of garlic powder, omitted the white sugar and cooked for half an hour longer (still cover). The leftover sauce smell wonderful, so I store them in small containers, freeze them for later use (this sweet and spicy sauce would blend so well with Tofu, stir fry dish or color up fried rice…). Thanks for sharing your recipe.”

“I’m new here.A friend of mine from another board told me about this place and this was the very first recipe I tried. It was so good, I fixed it for company 2x and once for the family from last weekend to this weekend!It was awesome.Thank you very much :)”