73 Reviews of Ribs My Way

From: J & A's Mommy

On Jul 5, 2004

Excellent! I added cumin and coriander to the rub plus extra garlic powder. Let them sit for 20 hours and then cooked them in the oven for the complete 6 hours on 200. Had every intention of finishing them on the grill, but it was too full at the time, so I just added the sauce during the last 45 minutes and turned the oven up to 400 and they came out PERFECT. I made the sauce recipe from the BEST BABYBACK RIBS recipe also on this site. Exactly how I like my ribs...very tender, sticky, sweet and a bit spicy!

From: Just Cher

On Aug 8, 2003

I prepared these ribs last weekend for some out of town guests. I wanted to try something a bit different from my usual recipe and did not want to be in the kitchen all day. These ribs were extremly easy to make with ingredients readily available. I tripled the recipe as I had 4 racks and they can out perfect. We basted the ribs the last 8 minutes with a sauce a friend sent me from Illinois.......fantastic! Thanks for posting Bratty!

From: EdsGirlAngie

On Jan 21, 2005

I'll never make baby back ribs any other way! I think I used about half the sugar and used 1/2 to 3/4 tsp. each of garlic powder and the cayenne... my kitchen smelled sooooooo good while these ribs were in the oven. So, I asked the hubby to rate on a scale of 1 to 5 stars and he says "4"... I said "why?" and he said they would have been better finished off on the grill... so I explained to him that the recipe actually includes that step even though I just did them in the oven for a bit longer with sauce, LOL! He loved them! I think next time I'm not going to sauce them afterwards; I think the rub gives them enough flavor, maybe I'll just toss in a little chili powder. Thanks Bratty, great, I mean REALLY GREAT recipe!

From: Impera_Magna

On Aug 15, 2005

I wish you could have seen the looks on the kids' faces when they dug into these! OUTSTANDING... and easy too. Put the rub on the ribs, wrapped them up and stuck in the frig one day... popped 'em in the oven the next day... grilled 'em up that evening..... I loved the flavor and the ease of preparation (and clean up). The meat was literally falling off the bone and very tender. Definitely a keeper... Thanks for sharing such a great recipe!

From: MicDoc

On Aug 30, 2003

Wonderful recipe!! Had friends over. They raved. Wouldn't change a thing. Thank you!!

From: Hey Jude

On Jul 4, 2005

I finally made good ribs on the grill...I guess I just never found the right method. I followed the 'method' here but used 2 tablespoons of a Montreal seasoning 'knockoff' that I bought at a farmer's market, in place of the garlic powder and cayenne. I used the listed amount of brown sugar. I didn't have time to let the ribs sit for the stated 24 hours and just popped them into the oven, at 200°, for 4 hours. The meat was very tender, almost falling off the bones but as I let them sit at room temperature, they solidified enough to put on the grill without falling apart. The result is what you see in my pic! They were delicious and just right....I'm going to use this method from now on and play around with the rub ingredients. Thanks so much Bratty!

From: Jacquie Darcey

On Sep 13, 2004

Absolutely amazing recipe. I made 35 pounds of ribs for a family gathering. I did cut the cayenne down to 3/4 tsp per 1/2 cup of brown sugar, and it was still quite zippy {I used 4 cups of brown sugar, total}. I rubbed the ribs at 11 pm on Thursday, and started cooking at 10 am on Saturday. 6 hours later the house was swarming with people asking for a taste...we basted with a standard storebought BBQ sauce, grilled them en masse, and kept them in the oven until all were done...DELISH!!!!!!!! They were even great as leftovers, although they get a little zippier. I can't wait to make them again - the meat just falls off the bone, and even 94 year-old Great Grandma had seconds! {PS - great with beer after golf!}

From: Sous Chef Bentley

On Aug 6, 2005

The best ribs we have ever made. We use to think marinating ribs in pineapple juice was the secret - not now. Thank you very much for an amazing recipe.

From: Davenchristy

On Nov 12, 2005

I am new to cooking ribs. I used this receipe my first time. My husband who tried ribs once before, and didn't like them at a restaurant, tried them cooked w/this mix. He LOVED them! He does not like them when we go out. And neither do I anymore. I have now made ribs about every weekend w/this receipe and I will not try another, as there is no need to. I Couldn't imagine any other receipe topping this one. It easy, doesn't dirty a lot of dishes, not very time consuming to prepare, and always falls off the bone. 200 degrees for 6 hrs. Its easier to cook the sauce (we like Kraft Brown Sugar or Sweet Baby Rays) on, in the oven, as the ribs are so tender they fall apart on the grill. YUMMY!~

From: barbie66

On Jul 4, 2005

Bratty, these were great! The brown sugar combined with the other spices was delicious. I didn't change a thing. This method is really a foolproof way to make ribs, especially for a large group. And the flavor isn't too "funky," meaning that it will appeal to all guests! Thanks for sharing your recipe! --Marla,AZ