Kim (Boise State Broncos) states:
It is really an amazing recipe. The ribs were so tender and incredibly tasty. I wasn't confident that I had been suppose to pay for them throughout their amount of time in the oven, and so i just made it happen anyways. Time remaining once you add BBQ sauce, I left them uncovered. I had been amazed about how tender and tasty these switched out. In the future this is the way I is constantly prepare ribs. I wish to try bone in baby back ribs the next time. (I did not make use of the full quantity of salt, because of diet limitations also it did not appear to matter within the flavor.)
S.F.BS.F.B (Indiana) states:
I attempted this recipe for This summer fourth. Because it only agreed to be for me personally I only had one rack of thick pork spare ribs. The recipe labored perfectly without any mess. I put 1 and 1/2 cup water within the pan and meat side up for that first hour. I Then flipped it meat side lower and cooked them one hour plus 10 mins cause these were so thick. Then i drained about 90% from the liquid off, flipped them again and added Stubs Hickory Bourbon sauce during the last half an hour at 400°F. Whilst not disappear the bone these were very juicy and tender. I possibly could pull the meat off. Excellent recipe! I'll repeat the process with my very own dry rub.
Travis (U . s . States) states:
Very good. I made use of Jack Daniels rather of KC masterpiece and don't be sorry. I am sure any bbq sauce works though. Would like to try Sweet Baby Rays'.
Ron (Or) states:
I attempted this recipe and made it happen just as recipe mentioned. I must state that the rub made my meat way far too salty, & the boneless beef ribs remained as a little tough. And So I came back to oven for an additional hour and half to encourage them to that failing tenderness I had been searching for. Nevertheless the saltiness only agreed to be too overpowering in my palate.
I'll be trying it can, with no salt & I'm not a large fan of paprika same goes with be omitting additionally, it. I shall use brown sugar, along with a couple of other ingredients for rub. I simply need to experiment to locate what pleases my palate. Will also increase cooking to hour and half both sides before draining and saucing to prepare the extra half an hour. Sorry however i are only able to provide a mediocre rating for this recipe
Phil S (Nevada) states:
I adopted the directions just as listed, even utilizing a timer for precision, plus they were so tough which i only ate 2 ribs and through the rest. Could it have been me, because I have not built them into as tender like a restaurant. I really like ribs and so i will attempt another ideas.
Mike (Illinois) states:
I didn't remember to include which i used only oneOr8 of a mug of ocean salt and mixed brown and white-colored sugar. The paprika would be a nice touch. I made use of Stubb's Sweat Heat BBQ Sauce for some extra kick. Fantastic. If you want your ribs to disappear the bone, give a 1/2 hour towards the cooking.
Mike (Illinois) states:
Great recipe, not very salty. I had been just a little worried considering the variety of salt used, however they were great. Maybe a bit more cooking in the finish, since the meat wasn't quite falling the bone.
Overall: great simple recipe to follow along with,
BBQ Sauce: Stubb's Sweat Heat. yummm!!
Katherine (Sc) states: