By Annacia on March 20, 2007
Photo by pammyowl
Photo by pammyowl
"Extra tender, extra flavorful ribs, bursting with barbeque flavor"
Serving Size: 1 (594 g)
Servings Per Recipe: 2
"Ummmm, the house smelled wonderful while these baby's were cooking. The ribs tasted even better than they smelled. These pork ribs were perfect, tender and oh so flavorful. The meat just fell off of the bones, so good. I added salt, pepper and garlic powder to my bbq sauce along with a little sweet chilli sauce, didn't have enough bbq sauce, it worked beautifully in this dish. I had to finish these under the broiler as we were having a small snow squall. A lovely addition to our mashed potatoes and beans. Thanks for sharing another winner my friend. Into my Favorites Cookbook for 2013 this dish goes."
"I love tender, fall off the bone bbq'd ribs and these were perfect!!! I had to sub babyback ribs as that is what I had in the freezer. Since these were big thick ribs, I also had to cook them longer. I used Montgomery Inn BBQ Sauce and used a mixture of salt, pepper and garlic powder for the seasoning. Thanks for sharing Annacia. Made for photo tag."
"These were very good, and so simple! Thanks for posting, A! Made for Zaar Stars, 2013"
"best ribs EVER!. You can use your fav sauce, but the method makes it better than any ribs i have had. So tender, falling of the bone with the sauce penetrating through."
"Crazily Flavorful! This recipe was great. I added garlic powder to the ribs along with seasoned salt and pepper before boiling. Finished it off in the oven. Boiling the meat makes a huge difference. Turned out so tender. Thanks for the recipe!"
"DIVINE. The meat was juicy and tender. I did not get to grill them as long as I wanted . Darn thunderstorm LOL This recipe will be used again and again Going in my Divine recipes cookbook Made for 1,2,3 Hits Wonder"
"These were delicious ribs! I made them as written but added a bunch of garlic powder. Simmering them gave them a nice flavor and seemed to help the sauce and seasonings penetrate the meat better. Thanks, Annacia."