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Hi, Mysterygirl! We loved your ribs. I did use less sugar. Loved the leftovers warmed up, too. With our weather below freezing, this is great "comfort food."

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M. Joan January 25, 2003

Wonderful! Marvelous! The meat is tender and moist, the sauce is flavorful. Perfect just the way it is. (Wondering though, how would this taste with chicken??? or beef??? I think I'll try it!)

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Leta October 28, 2002

WOW! STUPENDOUS! MARVELOUS! YUM! These ribs are all these and then some! OMG, the taste is SCRUMPTIOUS! The meat is fall-off-the-bone tender. I used bone-in pork ribs and they turned out soooo good. What a dish! If this is the way Texans cook, I'm movin to Texas! Thanks for posting, MG. We loved it. LC

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Laudee December 15, 2002

This was my first venture into the mystery that was short ribs and I didn't know how this recipe would turn out or if we even would like short ribs. We DO! But I think it's all thanks to this awsome and easy method of Uncle Larry's. I did make some substitutions and changes, using Splenda for sugar and eliminating the flour and putting everything in my crockpot on low for about 6 hours. After I use the pot roasts in my freezer, I'm only buying short ribs from now on, and grabbing this awsome recipe.

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Geema June 17, 2010

These are simply to die for! The sauce is amazing and I can't wait to use it again!

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shellbell #3 October 17, 2009

Uncle Larry is awesome! These ribs were the best I have ever ate and I have had some good ribs.

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Poohrona August 27, 2009

We really liked these ribs! They were really easy and really flavorful. My bf thought we should try it on pork next time (our ribs were a little fatty for our taste). We will definitely use this sauce again whether it is on ribs (better cut next time) or chicken or pork chops. Thanks for a yummy recipe!

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sbera007 March 16, 2009

These were really good! After I drained off the majority of the grease, I added some barbeque sauce to the onions and all and threw them on the grill. I will make these again. Thanks!

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judygrayhudson August 02, 2008

I like this recipe and have made it a few times already. As long as you cook it for the required time it's really tender and delicious. I messed up once and tried to hurry it along, serving it after only 2 hours and oh dear it was tough (but still tasty!) As long as you've got at least 3 hours baking time to spare, though, this is a great and (relatively) economical main dish.

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incdeb June 14, 2004

This dish turned out tangy, sweet, and delicious. I used boneless short ribs. First I browned the meat and then I cooked it in a crock pot on low for 10 hours. I added 1 TBS of flour towards the end of the cooking time to thicken the sauce up a bit. The meat was fork tender. I served the this over a bed of mashed potatoes....mmmmmm.....

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beckas May 17, 2004
Uncle Larry's Texas Short Ribs