342 Reviews of Should Be Illegal Oven BBQ Ribs

From: LittleMsMartha

On Aug 15, 2001

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.

From: Mirj

On Oct 31, 2001

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!

From: TheDancingCook

On Feb 16, 2002

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.

From: Walt

On Aug 1, 2001

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.

From: Charlotte J

On Jan 4, 2002

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.

From: Sharlene~W

On Apr 22, 2002

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.

From: Deb McArdle

On Jan 7, 2002

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.

From: Tebo

On Feb 17, 2002

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.

From: Emzy

On Feb 12, 2002

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.

From: Dani Thorne

On Feb 20, 2003

WHOO-HOO! I am beyond thrilled with this recipe! Being southern, I'm picky about my ribs and had doubts about trying to out-do my favorite places. WOW! I never in my life would have prepared ribs like this; without preparing them first! I was just sure they would be tough and chewy going right into the oven without being boiled or marinated first. Was I wrong! Of course I bought the correct cut of meat as listed and all ingredients-they smelled great, they LOOKED like I'd brushed and basted them all day, and tasted SUPER. Spicy but not hot; sweet and tangy. I baked as directed and used LOW BROIL for about five minutes till the edges turned dark/crunchy. My only change will be cutting the celery salt. They had a strong surge of celery now and then so I went back out of curiosity and looked at the ingredients listed on the OLD BAY SEASONING can. Ah. Celery. I can't wait till this summer to make them in the oven and sneak them onto the grill the last five minutes. Will my family and friends be impressed! Ms. Carson, you've got to enter this with Southern Living!