46 Reviews of BBQ Pork Ribs

From: Mille® ™

On Oct 24, 2002

Another first-class recipe from this chef. I am unable to buy New Mexico chili powder in this area and so, after a helpful discussion on the bulletin boards, I used Ancho chili powder at the author’s suggestion. The only other substitution that I made (forced by medical necessity) was to use celery seeds instead of celery salt. Prior to rubbing the ribs, I took the advice of a friend (who is a chef at a local pit beef restaurant) and removed the thin white membrane from the back of the ribs in order to allow the flavours of the spice mix to permeate the meat more thoroughly. At 3½ hours, the ribs were done to perfection – beautifully tender with a pleasant slightly crispy exterior. I ate mine just as they were, and another diner requested that hers be grilled with a very thin baste of sweet barbecue sauce to temper the spice slightly.

From: PanNan

On Jan 26, 2003

Ribs have always been a challenge for me. I was never able to make them as tender and tasty as those in the restaurant. Well, that has changed with this recipe. We loved the spicy rub, and they were fall off the bone tender. I did brush a small amount of BBQ sauce on the meaty side during the second half of the grill time. Absolutely delicious. Will make these again! Thanks, Mean Chef.

From: karen in tbay

On Aug 30, 2005

These were THE BEST RIBS I have ever had and will post in my obit so others may go to heaven with me. I used 4 lbs pork back ribs and only had 1/8 cup of mexico chile powder, so I adjusted remaining ingredients accordingly and it was just the right amt of seasoning for us.(1 1/2 tsp each black ppr and celery salt, 3/4 tsp cumin, and 1/4 tsp each allspice and coriander powder). Due to unforseen engagements my ribs sat in the refrigerator for 2 days then I cooked for 3 1/2 hrs at 250 and finished off on the grill. Knocked our tastebuds out of this world and so tender. Will share this recipe and make often. MMMMMMM — Would also like to mention that I removed the membrane on the ribs and that I did use another less spicy homemade pork rub on a small piece of ribs for the youngest daughter and they were just as good as the rest. The cooking method is the secret to tender and tasty.

From: Grace Lynn

On Nov 2, 2003

These ribs were so easy to make and so, so good. I had a party of 30+ people last night and everyone enjoyed it. I love it because it can be prepared the day before and then just throw it on the grill for a few minutes! Thanks for another great recipe!

From: BoxO'Wine

On May 27, 2003

WOO HOO. THESE ARE SOME KICKAZ RIBS. followed recipe exactly as written using ancho chili powder. Took the ribs to a friend's house cause our grill went to that great junk yard in the sky and they have a "cadillac" grill. We added a bit of bbq sauce during the last minutes of cooking. Better than any rib restaurant ever. Way to go Mean Chef. Thanks for posting.

From: falconstailgate

On Apr 18, 2006

This receipe is so dog gone good, that I hate when my wife tells people that I got the receipe from this site. The exotic flavors, the tenderness of the meat, adds more delight to my favorite kind of ribs (baby back baby). If you want people asking you, "how'd you make those ribs" at your next tailgate or cookout function try this receipe. I do use the Mexican Chile powder and also chilli powder, and to sweeten them up a bit I use a combinaiton of brown and white sugars in the rub and also use a sweet BBQ sause on the final grilling. Yea baby, dem ribs is good. (slurp, slurp)

From: *Shelly*

On Nov 4, 2004

This girl knows good ribs and these are definitely good ribs. BBQ is sacred where I am from and these would please everyone I know from back home. I can't give them five stars cause they were not prepared in the south in a kitchen full of a singing boisterous family — Mean tried that all by himself but it was kind of awkward and painful to watch. LOL

From: Peli2

On May 4, 2003

With all the internet recipes available to try, I rarely make a recipe twice...but my mother and husband insisted we do this one again! Made it as specified...great! Bought ribs today so we can make it again! Thanks for a great recipe!

From: Hey Jude

On Apr 21, 2003

I didn't want to get hurt so I thought I'd better cook these ribs (because I usually boil mine). They were great! They basked in the rub for about 7 hours, then, one hour into the bake time, we lost power due to an ice storm and I have an electric oven! Waited and waited, no power...then put the ribs outside, where it was cold enough to keep them ok, and we headed to the casino for dinner buffet, the only place with power. Continued the recipe on Easter and they were fine, in fact the 7 hour marinade in the rub, one hour bake, then 2 days in the coldest part of the fridge might have intensified the flavor. I will be cooking ribs like this from now on, and not just because I'm afraid of getting hurt if I boil them!

From: Salesgirl

On Sep 7, 2003

The long search for the ultimate rib recipe is over. Terrific!