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Excellent marinade! I left the ribs in all day in the fridge and they were so good we didn't even use BBQ sauce! I didn't have any stone ground mustard, so I used spicy brown, but I only had about 2 tsp of it. It was still excellent! I'll definitely use this every time I make ribs!
This had wonderful flavor. I made as directed, except used Dijon mustard. I will definitely make again.
The BEST ribs I have ever prepared, or eaten!! Everyone in my family loved it!! I made the mistake of grilling it on high, as the recipe said, and ended up burning part of two, but even the burned part was great! One of my 12-year old boys, who can be VERY picky about eating food that's just a little overdone, actually told me that the part that I burned was still really good!! It came out tender and juicy, even the burned ribs!! Next time I make it, I'll just have to watch the grill a little more vigilantly. And believe me, I AM going to make this again. I am making this recipe my own, and I can't wait to hear the comments when I have people over for cookouts next summer! Thank you so very much!!
Totally deserving of more than 5 stars! This recipe produced the best ribs I think I've ever eaten. The flavor was outstanding and they were so easy to prepare. My whole family is still raving over the taste hours later.
This was an awesome recipe. We thought it was so much better than boiling. The ribs were tender and tasty. Thanks.
This is a VERY good recipe! I marinated these for 30 minutes per side and instead of cooking on high heat, I cooked them over medium to medium low heat for 35 minutes (still turning every 10 minutes). My wife loved them! This will be a great recipe for those of you who don't care for a little heat in your BBQ pork.
Fantastic recipe! I want to share how I got around making sure the water circulates. I used my Used my Anova submersible Sous Vide in a large stock pot and prepared three racks of ribs cut into three sections each, rubbed and divided between four vacuum sealed bags. I used clothes pins to attach each bag to a round cake cooling rack with space in between, placed the rack in the stock pot and filled. I then placed the Sous Vide. It worked perfectly. I left the ribs in for 24 hours, brushed with sauce finished on the grill 4-5 minutes each side. A few of the thicker ribs weren't quite done so next time I will do 36-48 hours. Great result. Will definitely make again!
Very tasty marinade! Definitely will use this one again. I added 1/4 cup of red wine and some red peper flakes and all the flavors blended really well.
wow...this was wonderful...I didnt have the right type of mustard and used a brown dijon I had. I didnt have KC Masterpiece and only had Sweet Baby Rays wing sauce glaze and it worked perfect. The ribs were tender, moist and had a lot of flavor. Will use this again for us as well as when I have company!!
This is a killer recipe! I will make more marinade next time. Added some grilled pineapple to mine! Awesome! Keeper!