By ciao on February 17, 2003
Photo by CountryLady
Photo by CountryLady
"From www.TopSecretRecipes.com Posted in response to a request. The recipe was given to me by Miller, who is still with us in spirit. Thanks Miller!"
Serving Size: 1 (1297 g)
Servings Per Recipe: 4
"I've been waiting for this recipe to post so I could review it. I tried it as soon as you entered it in the recipe request thread. We absolutely loved the sauce. I put the racks of ribs in a 275 oven because we were going to be out a little longer than the time called for. When we returned, the ribs were falling off the bone. The sauce is outstanding. Wish I could give this a 10 star."
"Great recipe! This sauce is so good, and I'm sure could be used for any meat you want to barbeque. I made the mistake of not dividing my sauce before starting to brush it on to the raw meat ... make sure you save some to use with the cooked meat later!"
"These are exactly what they're said to be - only better! I've made these several times now exactly as stated and they are absolutely "no fail". If the weather doesn't cooperate as far as grilling, at the end of the baking period, open the foil, spread with more sauce and stick under the broiler a few minutes until browned/carmelized."
"It was a hot day and I decided to try the recipe on my gas grill. I made the sauce, but seasoned the ribs with onion powder and pepper before applying the sauce. I monitored the temperature on the grill to keep it at around 300 degrees. The ribs came out great! 4 slabs was actually about 8 servings. I made 3 slabs and it was a huge amount. I like Sweet Baby Rays sauce and might just try it with that instead. Making the sauce was the most time consuming part. The ribs were fall off the bone delicious. Really a pretty easy thing to make. Just be careful opening the foil, it was full of liquid."
"Cut the brown sugar down to 1/2 cup to cut the sweetness, used a 6 oz. can of tomato paste. Loved it!"
"Excellent method of cooking the ribs. Tender, moist and the sauce was perfect! Thanks for sharing this recipe!"
"I wouldn't call these amazing. I would call them good. The ribs did in fact turn out tender. Perhaps my standards are high? I think the vinegar is just slightly too much. That being said, none of the ribs went to waste."
"The Best ribs i have ever made!!! The only change i made was the bbq sauce.I tried the one with this recipe, but didn't care for it so i used Sweet Baby Ray's. YUMM!!!!"
"SO GOOD! I've never had Chili's baby back ribs, so I can't compare, but these are delicious. I seasoned the ribs with some blackened seasoning and some "trip tip/steak" seasoning. They were truely fantastic. MAKE AGAIN<br/>*****On a side note I only made one rack and only had about 1/2 a cup of sauce left over. If making the full four racks, you might want to make more sauce."
"Loved the sauce. The ribs were very tender. I added some Greek seasoning to them and cooked them (using baby backs) the time period specified prior to putting them on the charcoal grill for that nice smoky taste. I would reduce the baking time for baby back ribs, but leave it the same for St. Louis style ribs. Thanks for sharing! Made for the Think Pink Event 2012."
"WOW! These are so fall off the bone good. We made these last night for dinner and loved them. The sauce smelled so good cooking, I knew they would be delicious. By baking them slowly it produced such tender succulent ribs, with that little bit of grill flavor....yummy. We will definately make these again, we lovedthem Thank you for sharing this recipe with us."
"This is a wonderful sauce recipe for that house guest that does not like onion! The sauce got rave reviews from my extended family at my Father's Day gathering. I sprinkled some Famous Dave's rib rub on top of the sauce I brushed on before baking and sealing in the foil. Excellent outcome; will definitely be making these again!"
"Love the cooking method to these ribs. But the sauce is horrible! It has too much vinegar flavor. I tried to do what the other reviewers suggested and added more brown sugar, I had 3/4 of the bag of brown sugar added and we could still only taste the vinegar. So glad we tried it before adding it to the ribs. I ended up using just a bottle of bbq sauce I had on hand, and threw away the sauce I made. The sauce is time consuming and what a disappointment to have it taste that way:("
"OK, I deviated a little by using my favorite rub 4 hours prior to putting in the oven. But---These babies turned out fantastic! I usually don't give 5 stars, butthis is an exception. Thye sauce was great! I'll use it on other recipes."
"Amazing! Everyone loved the sauce and the ribs were so tender."
"Awesome recipe - ribs were tender & flavorful. I actually cooked for 2 hours at 325. Finishing on the grill is a great idea. I liked the sauce, but like a lot of the reviewers I didn't really think it was worth the extra time. I'd make it again & just use Stubbs."
"I make the sauce and follow instructions. when ribs are ready I drain the liquid defat it and boil it down to thicken, add some BabyRay sauce and put it in a bottle (empty BabyRay sauce bottle)
dont' put ribs on the grill, but sometime put them back in foil and infrared for a few minutes,
ribs are moist and tender."
"I used this method to cook the ribs but I was not a fan of the sauce. I made them again using my own sauce and they came out perfect. The meat is so tender and really does fall right off of the bone."