The sauce was good but too sweet for us. I followed the recipe and wish now I hadn't added all the water because the sauce was too thin, as another reviewer stated. Guess I should have taken their advice!
To die for! This is the 3rd time I've made these ribs, and never to I faulter from the St. Louis style, even though baby backs are sometimes less expensive. Thanks for sharing this delicious recipe!
Yummy! These were very good for oven baked ribs. The meat came out very tender and the flavor of the sauce was really good. I just wonder what the 1 1/2 cups of water was for? I didn't use it, and if I had added it to the sauce the sauce would have been ruined, and never would have thickened up in the time stated. I think the recipe would be better if the water were removed. Thank you for posting!
I have made this a number of times, now, but the secret isn't in the sauce...it is in the roasting and baking technique. I use a bottled sauce (Sweet Baby Ray's Original) and follow the rest of the process to a 'T'. The ribs come out moist, tender, and, even when I used riblets or baby backs it is AWESOME! I got the best compliment from my hubby, who isn't usually a 'rib' fan...a friend took us to a 'rib' joint a few months ago and they are touted as having "The best ribs in downstate Michigan". Well, mine are BETTER! I will never use another rib recipe, the process in the roasting and baking make them A#1! Thank you so much!
this will be the second time I have used this recipe. the sauce is great! the only thing I changed was molasses for the maple syrup. great food on a clod winters day!
This recipe just leaves the other barbeque sauces in the dirt. I made this once, and decided I would never do any kind of ribs, any other way. Delicious! I followed the directions exactly.
I use this recipe EVERY time I cook spare ribs but I got lazy one day and used a store bought bbq sause .It was delicious and the sauce really stuck to the ribs. I cheat every time and I still get the complements without all the effort.Thanks for the wonderful method!
I used sugar free maple syrup, but didn't change anything else. The ribs taste sweet with a kick, but it seems like they're missing something. Perhaps next time I'll use pure maple syrup.
Needed a recipe for St. Louis Style Ribs and this sure was the right pick. The ribs were so tender and my husband loved the sauce. I would have liked a thicker sauce. Will use this recipe again.
I used a little bit more ketchup and a little bit more maple syrup, and I used cayenne because it was what I had on hand. These ribs are delicious. I have tried about five different sweet sour recipes and this is my favorite of that type so far. Thank you for the recipe.