By Kittencalskitchen on November 28, 2005
Photo by tracychester10
Photo by tracychester10
"For the best taste prepare the sauce a day ahead to blend flavors --- although I have 6 servings listed for these ribs, my DS and DS could eat the whole thing just between themselves they are that delicious! I have made this recipe using side ribs also but I suggest to boil them first for about 20 minutes before cooking them in the oven for side ribs, I have to say that back ribs are better --- I always most always serve these ribs with my Kittencal's Famous Coleslaw --- you will *love* these ribs!"
Serving Size: 1 (950 g)
Servings Per Recipe: 6
"I made this recipe because it was almost 5 stars. This recipe is worth 1 star, the sause is spicy, not sweet. The ribs texture is somewhat chewy. I like a sweet sauce. I should have know when the sauce recipe called for 1/4 cup chilli powder that this was not the sauce I would like. Even if I used my own sauce, the temp is not right for tender baby back ribs. If you like a spicy sauce, then this would be ok except, I would cook at a lower temp to make the ribs more tender and for a longer period. This is a spicy sauce. I love baby back ribs, this wasn't what I thought it would be. A waste of time and money. This is NOT a 5 star recipe. Maybe 1 or 2 stars. Tender ribs can be boiled then baked or soak in sauce then bake. Much better then the baking temps in this recipe. Beware! this isn't as good as the other reviews make it sound. I will never use this recipe again. Baby back ribs is my favorite food, not good at all with this recipe and baking instructions. I'm completely disappointed! The meat just didn't turn out tasty at all. You won't like this recipe. Review other recipes and select them instead, trust me. I never comment on these but I had to warn people with this one."
"I have used this recipe many times. The ribs come out so soft and perfect! Thank you for the share, I now prefer my ribs baked in the oven instead of the grill. The hoisin marinade we use ends up carmalizes right onto the meat, amazing!!!!"
"Simple Perfection! In the sauce I omitted the chilli powder and added 2 tsp garlic powder & cumin, 1 tsp oregano, and 1/2 tsp cayenne. After 30 minutes simmering I strained out the garlic and onion and returned to the pan and cooked it down to about 4 cups. It was still thinner than I thought it should be, but had faith that it would be okay. I rubbed my ribs with a mix of 2T brown sugar, 2T garlic salt, 1 tsp black pepper, and let sit for 30 minutes before putting in the oven. I lowered the oven to 325 and extended the cooking time by about 30 minutes, adding in one extra basting too. Even tho the BBQ sauce is thinner than I expected it worked perfectly for basting the ribs, didn't need any additional sauce after it was done. Thank you for another great recipe Kittencal!"
"OMG!!! That's a great recipe!! I used my own sauce--started the ribs off on 325 degrees the first hour for tenderness--next 40 minutes at 350. They came out soooo tender--the best I've ever made---my husband thinks I'm the best cook ever--I didn't tell him it was so simple--my kids could have made them!!! I'm cooking ribs this way from now on!"
"So delicious! This is a fabulous method for oven baking baby back ribs. I came across it when I was looking for an alternative to grilling, and now I prefer it to the grill! It is so easy and the ribs come out perfectly tender and moist every time. It even works great with store-bought sauce when you don't have the time to make your own."
"Outstanding in every sense. I usually use hand-me-down recipes. But I didn't have one for ribs...until now!"
"I made this last night and the ribs were really yummy. The sauce was really flavorful and just what I was looking for. I didn't have any paprika, so I omitted that from the sauce recipe and I didn't prepare the sauce ahead of time as the recipe states. I brought the sauce to a boil and basted the ribs as directed! I had 4 racks of ribs and had some sauce leftover which was fine. Thanks for a great recipe...a keeper for sure!"
"Unbelievable.....I wanted baked ribs. I baked them for 2 hours and flipped every 30 minutes to get them really brown. The sauce was SO GOOD. I don't give ratings this high often!"
"Passed this recipe on to a friend. He says the ribs turned out very flavorful and tender. The secret is the repeated basting with the sauce. He recommended straining the sauce as suggested. "
"Outstanding! My only change was to decrease to ove temp to 325 degrees to ensure tenderness. These beat out alot of grilled rib recipes in my opinion,"
"I made this sauce last night,and I followed the directions exactly and it was so thin. The sauce didn't even stick to the ribs.I had to make a different recipe for BBQ sauce so we could actually have BBQ Ribs."