Excellent rib recipe - the sauce was really good, with just the right amount of sweet to savoury. I didn't use any garlic salt, just chopped up more garlic and added regular salt. I did find that the ribs needed more roasting for the meat to be 'slide off the bone tender', and so I covered the pan with foil after the first hour and continued roasting for another hour, then another 20 minutes without foil to crisp up again, so we're talking a total of 2 hours and 20 minutes.
Nimz, these are so good! I had to run an errand while they were cooking, so I covered them with foil to be safe. Good thing I did because they ended up in the oven for 1 1/2 hours, but they were cooked to perfection! The sauce thickened beautifully and the ribs were tender and delicious. Made for Went to the Market Tag, please see my rating system.
VONNNNNDERFULLLLLLL!!! Mixed all of the sauce together minus the baking soda. oh! i subbed the equivalant of granulated garlic for garlic cloves, and let it sit out. cut up the ribs and seasoned with cabela's all purpose rub and fresh cracked black pepper and put back in the fridge for about 8 hours. took out right and started preparing when my man got home and made a super awesome, sticky meal. only took one hour. thanks Nimz!!
Great recipe! It was quick to prepare and quick to leave my kids plates. Thank you.
This recipe is absolutely delicious. My husband and I make them all the time. We modified the recipe slightly by first boiling the ribs in a stockpot with a little garlic powder and pepper and then transfer them to be baked. Also, we make lots of extra sauce because we love it so much and we add a full bunch of chopped chives to the teh ribs before baking. Yummy yummy!
I was not a fan of this one. Although it did form a nice sticky glaze while cooking, the house reeked of burning sugar and the taste wasn't garlicky at all. I only baked for 50 minutes, which was just right.
I gave this 4 stars. My family really liked these ribs. I made these as directed except I used boneless ribs. I was surprised to see this foam up in the oven as it did in the bowl. We will have these again. Thanks for posting a really good recipe. Christine (internetnut)
These ribs were very tasty. I used 5 lbs of Elk ribs instead of the pork. I'm not sure if it was the difference of meat (elk instead of pork) but next time I would marinate the ribs for a couple of hours before I cooked them. I was surprised how thick the sauce gets and coats the ribs. Thanks for the great recipe!
My DH and DS enjoyed these today for a late holiday brunch. I doubled the recipe and used garlic powder in place of garlic salt, I do not keep garlic salt on hand, I used back ribs for this. Thank you for sharing hon, we loved the ribs|!...Kitten:)
We all loved this easy to make dish. It was so quick, just requires a little attention. The flavour is wonderful, it reminds me of take out. I used baby back ribs, and baked them for 80 minutes they turned out tender, carmelized and oh so flavourful. The sauce was thick and glazed beautifully. A new family favourite, I'll be making this again often. Kudos...!