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Very, very good! I made some minor changes: used a combination of bone-in and boneless country ribs, subbed lemon pepper for lemon peel in the rub, upped the sugar in the sauce to 3/4 cup (I'm from Chicago, we like our sauce sweet), and omitted the oregano, basil and thyme. These ribs were moist and tender. Highly recommend using a charcoal grill for perfect smoky grill flavor. We will definately make this again!

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Deb Wolf June 13, 2011

Tastes great, due to my lack of culinary skill the first time I made it they weren't totally cooked but the second time tasted delicious, one of my favorites!

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Chef BinderHJ September 22, 2010

i followed the recipe exact. I dont know if it was something I may hav done, but i didnt like it. The cider threw it off...

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vlbaybee September 19, 2010

I have made these twice and my family loves them. Great "BBQ" sauce falvor. My grill was out of gas the first time and it was just as good finished in the oven. Highly reccomend this simple recipe. As my wife said, "good enough for company".

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dmain664 March 16, 2010

Hubby loved it! These ribs are tender with a thick, rich, tangy flavor that really sticks to them. I used the pressure cooker to cut the cooking time by 15 minutes and substituted tomato paste for half the ketchup (thought I had more in the pantry). Also, I cut the dry rub by 1/3 and used all of it. Thanks for another keeper Al

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puppitypup January 05, 2008

This is a wonderful tasting recipe. Very easy to prepare. I didn't have the dries lemon peel, so I used a little lemon juice on the ribs before I put on the dry rub. I used water in the sauce instead of beer and I let them set over night with the rub on them. Thanks for posting this great recipe.

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Jenny White September 11, 2006
Best-Ever Country-Style Ribs