By Rick B(2) on February 05, 2004
Photo by Chef Sarita in Austin Texas
Photo by Chef Sarita in Austin Texas
"This recipe is from the Paula Deen cooking show on the TV Food Network. Originally shown for beef short ribs only, I have found it works as well with pork ribs. I have increased the amount of sauce ingredients - the original amounts didn't seem to be quite enough to really enjoy!"
Serving Size: 1 (128 g)
Servings Per Recipe: 3
"I made pulled pork with it, tossing all the ingredients in the crock pot and letting it simmer on low for about 4 hrs. It was a bit dry for pulled pork, so I added some extra sauce. Very tasty (especially the lemon flavor), but I agree it could have used a bit more zing. I doubled the worcester sauce and omitted the salt. Thanks for posting! (Paul Paul--thanks for the idea of serving it over buttered noodles!)"
"I have been the Mr. Mom for 15 yrs. (as well as working) and this is a dish my wife and two children never huff at. It's fun and easy, great tasting, and aromatic to boot. I've made this at least 6 times and always a hit. Great with or over buttered noodles."
"These were tasty! I made them 100% in the crockpot and it worked out quite well. Very tender. The sauce kind of disappeared but I served with additional BBQ sauce poured over them. Enjoyed by all. Thanks."
"This was SOOO good. I only had one packet of realemon juice (from CiCi's pizza, lol) and no worsteshire sauce. I used a T soy sauce instead. Also my ribs were partly frozen when I started and they came out PERFECT. I cooked these in a cast iron skillet with two layers of foil covering it. Served with Kohlrabi Slaw and 40 minute buns made into breadsticks instead of buns (both recipes on here). Perfect Summer meal. Wonderful recipe, thanks!"
"Had guests for dinner and everyone finished this up and liked it alot. I did make the mistake of burning (not browning) the onions, so started over with a new pan, added a little oil, beef bouillon , onions to be browned for the second try, and went on from there. Thanks for sharing! Loved it! This goes into the 'favorites catagory'!!"
"I made this using beef short ribs and they made the house smell wonderful while cooking. I will make these again as they make the ribs very tender. Thank you for sharing this with us."
"Very delicious! My husband is a meat eater and absolutley loved them! I added my own little touch: I added cilantro, onions sliced in rings (not minced as the recipe calls for) and I added about 3 tablespoons of Valentino hot sauce to contradict the sweetness a little. Paula Dean is a genious!"
"These beef ribs were finger licking good!!! Instead of cooking on top of the stove, after sauteing the onions I poured everything into a caserole dish and baked covered in a 325 degree oven for 2 hours and they were quite tender and tasty. Thanks!!!!"
"These were soooo good. I used Beef Ribs as I was already making a Pork Rib recipe (Maple Glazed Ribs Recipe #140139) and followed the directions exactly. This is a definate keeper and I will be making them again soon. Thank you for posting this recipe to help me satisfy my BBQ cravings. "
"this is a great recipe for when you just dont feel like bbqing... or in my case a rainy day like it was today... I used baby backs and my guests said they were my best ribs yet"
"I loved the flavor of this recipe. I browned my ribs (well, not mine, but..) and did the rest as followed. I used country style pork ribs. The part I wasn't thrilled with was that they all fell off the bone. Now, I'm not complaining here, because I figure it was less messy since I could eat it with a fork, no knife required, they were so tender! I will definately be making these again! Thank you so much for sharing this recipe! LA"
"I like quite a bit more flavor. I added hot pepper sauce, 1 tbs., cut the brown sugar to 2 tbs., and used tomato paste instead of ketchup (sugar)."
"I made these ribs using country style pork ribs. It was my first attempt at making ribs and they were great! I could't believe how tender and flavorful they were. I will definetly be using this recipe again and again."
"I really liked this recipe. It was very easy and good! I used beef riblets which are meaty and easy to eat. Thanks, Rick B (2)"