Since I don't have an outdoor grill, I tweaked the recipe as follows: I followed the boiling directions, but added some no-salt garlic seasoning and some rib seasoning to the water. I added a little liquid smoke to the sauce and poured it over the ribs in a glass baking dish (sprayed with cooking spray) and into a 350 degree oven they went for about half an hour, basting occasionally. My hubby said it was the best ribs he'd ever had!
This was amazing!! I made it for ZWT #6 and it has jumped right into my favorites cookbook. Made just as directed and all disappeared in a flash...sigh...no leftovers! I'm a Quisine Queen!!
We had problems making these ribs and are not sure what went wrong; (I would have liked to hold off assigning stars, but then my comments don't come up). While we followed the directions and simmered for three hours, we had a major flareup on the grill (even on medium low) from the fat on the ribs, which caused them to become charred. We still ate them despite this fact and served with extra of the BBQ sauce/curry/molasses mixture. Guests did say that they found the sauce mixture to be very good. I'll have to try again sometime and see if I can figure out the problem. Made for ZWT6.
We are rib lovers, and I have tried dozens of recipes with mostly good results. We have a gas bbq, and found we were out of propane when we tried to fire it up so we had to resort to the broiler. I never thought you could cook decent ribs under the broiler, but these turned out excellent!! The only changes I made were adding 2 cloves of garlic and about 2 tsp. of onion powder to the water. Since our bottled bbq sauce was already very sweet (included brown sugar), I omitted any additional sugar. I did add a few shakes of tobasco to spice it up a bit. So, so scrumptious!! Thank you!
First, I have to say I don't really like ribs. I've never ordered them in a restaurants and I've sure never cooked ribs. I picked some up on sale MONTHS ago thinking DH might like them. The only reason I actually cooked them today is because the roast I wanted to cook was freezer-burned, lol. This was EASY. We thawed the ribs overnight, put them on to simmer while we were getting ready for church. When we got home DH threw them on the grill. Literally fall-off-the-bone. Unbelievable. Don't even think this will feed 8-10 people. I'm looking at an empty plate and our kids are only 4 and 1! Try them. (Especially if you have never cooked ribs before!) Thanks for a great recipe I'll definitely use again in the future.
I had the pleasure of these ribs made by Chef Wayne at last weeks Zaarfest. They are just amazing! I intend to make them very soon and often. Dh was getting a little embarassing though..... yum yum noises are not what you want to hear from your spouse in public ;) Seriously GREAT ribs - you have to try them.
Wayne treated us to these ribs at the Zaarfest at the Ponderosa, I stopped on my way home to buy beef ribs. LOVE LOVE LOVE this recipe. Thanks Leslie !!! (and Wayne LOL)
These were absolutely delectablt. I tasted then at a recent Zaarfest. They are fabulous.
SO good!!! We didn't have molasses so we left it out but these just fell off the bone! Nice and tender. This recipe MADE our barbeque!!!!
Incredible!!! Yum! Didn't have oak chips, used hickory chips instead. Also, being a garlic lover I HAD to add one minced clove. My husband gave me TWO kisses. He also said some recipes should be outlawed because they're too good! Thanks Wayne!