These were a huge hit. I started with really good ribs from a local butcher then when they were done roasting I covered half in a hickory bar-b-que sauce and half in the raspberry chipotle sauce that was recomended by another reviewer. Both went over well. Thanks!
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!
Extremely tender and flavorful.
I tried these last night and even my 6 and 7 year old liked them. They were tender and had lots of flavor and I will make them again but next time I think I'll let them stay in the oven even longer because they weren't quite ready to fall off of the bone yet when the cooking time was up.
The long search for the ultimate rib recipe is over. Terrific!
The ribs came out great! I used your other recipe for KC rub and used your cooking directions on this recipe, and everyone raved. Will make again & again.
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.
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!
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!
haven't tried it yet, but I'm going 2 today, just because I liked your comment.("Don't cook in liquid...)