37 Reviews of Jim's "Don't Spare the Spareribs" Ribs

From: lovenest

On Feb 10, 2005

As my 2 and 4 year old said "yum, yum, yum!". A bit of preparation and planning needed but well worth the effort - you won't be disappointed.

From: Cathy-O

On Feb 3, 2005

A big hit! Made 3 kgs of it and lots of the bbq sauce after reading other reviews. Truly finger lickin' good! Will make this often. Cook it in the oven covered with foil for 50 mins and another 45 mins uncovered. Lip smackin and finger lickin good.

From: JWS

On May 21, 2008

This recipe for ribs is the only one I'll ever make again! Even resturant ribs aren't this tender or flavorful! I get requests for the recipe all the time - even from my gourmet friends! I've gotten to the point I just put the rub on the ribs - put them in the oven for a long, slow bake and then plop them on the grill for a short time, with BBQ sauce. Outstanding!

From: Nat Da Brat

On Aug 22, 2004

These ribs were succulent! Marinated the night before, and sprinkled with remaining seasonning the next day as stated. We cooked them on the grill (inderect heat)at 225.but found that we needed a bit more time after 4 hrs., so we turned onto direct heat at 325 for another 1/2 hour. Did baste with beer about the 2 hr. mark, and BBQ sauce at the 3 hr. This is when picture was taken) The extra 1/2 hour cook time made these tender and perfect. Next time I will make a triple batch of the BBQ sauce, because this has turned out to be my everyday BBQ sauce for everything! Thanks Jim.

From: Giada

On Sep 1, 2004

Absolutely the best ribs recipe I've found so far! I couldn't wait to get my teeth in them, so I reduced the cooking time into 3 hrs yet increaseing the heat to - note the European system - 180 Celsius. The result was PERFECT! The BBQ sauce was soooo oooh and aaah, so I made an additional jar of half a litre, so I'll always have it ready to baste all kinds of meat dishes with. Thanks a lot, Jim!!!

From: Wenstar's Dude

On Jan 23, 2005

The sauce is the strength here, WOW! It is sweet, tangy, and perfect. The wife commented that these ribs beat her favorite barbeque place in Hampton Roads, Va ("The County Line" restaurant). I have requests for a repeat performance next weekend. Only comment to make this better is to make more sauce - - we ran out (it is THAT GOOD!!!). Ciao, wws

From: Mary the Disturbed Stick Woman

On Apr 28, 2005

I cooked these on the grill, and be warned, if you do that you'd better be careful. Because of the high sugar content of the rub, they have a tendency to scorch. Medium-low indirect heat, plenty of time, careful watching and turning every 15 minutes is the key, and they're done when they're done.

From: fireside

On Feb 8, 2005

Excellent rib recipe! This is a quote from my husband, "You've never made ribs this good, you could sell these things!" Kids loved them too! Thanks Jim!

From: CindiJ

On Aug 19, 2007

Made these and OMG!!! Tender, falling off the bone, best ribs you will ever make. Don't let the length of ingredients/instructions scare you off...this is easy and oh so good. What a way to end our summer. We will make these again and again! Thanks so much for sharing! Edited 8/07 - have made these several times now and I am not sure I will ever fix ribs any other way. I like to adjust the seasonings when I feel more daring but really - this recipes does not require any tweaking.

From: Babe Pendleton

On Sep 4, 2004

I followed all directions but my sauce was not sticky but it was good good good better then sauce in the bottle i will keep making this but next time i will make a large protion everyone enjoyed the great taste wonderful, wondeful.