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Here’s how the rating system works:
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| Rory's Ribs with Grilled Corn, Cantaloupe, and Fresh Herb Salad Recipe courtesy Rory Schepisi Show: The Next Food Network Star Episode: Bon Appetit Challenge Overall User Rating:  |
Easy & Delicious
09/09/2007 at 06:57pm
User: Rebecca from Roswell, GA User Rating:
My husband and I loved these ribs - We thought the sauce was yummy and the recipe was easy. We look forward to making this on a regular basis!
Best ribs ever!!!
08/22/2007 at 10:24pm
User: Anonymous User Rating:
Absolutely the best ribs I've ever eaten. Even beter than Rendevous or Corky's in Memphis!
Fabulous!!!
08/21/2007 at 11:13am
User: Anonymous User Rating:
I don't understand why this is only rated 4 stars when it deserves a 5! I made these ribs during the 4th of July and everyone loved it! My dad who is a super picky eater absolutely loved it. I really love this recipe and it will be the only rib recipe I will make. The taste is just perfect. I really think that Rory should've won the Next Food Network Star because she had the better recipes than Amy's. Amy wasn't even chosen to be the top two which tells she wasn't good enough!
Yummy!
08/09/2007 at 09:14pm
User: Lori from Oldenburg, IN User Rating:
This was my first crack at ribs. Usually my husband is the rib man, but I was forced to prepare them because he was detained at work. It was easy to prepare and the result was delicious, tender ribs with a wonderful sauce. We didn't have time for the side dishes, but I plan to incorporate them next time.
EXCELLENT
08/08/2007 at 11:46am
User: SHERIE from covington, LA User Rating:
OUR NEIGHBOR HAD THEIR 1st ANNUAL RIB COOK OFF. I MADE RORY'S RIB'S AND WON 1ST PLACE IN THE COOK OFF.
Not Just for Grills!
08/07/2007 at 07:54am
User: Anonymous User Rating:
Having been a long-time apartment dweller, I was always looking recipes that tasted like home but were easy to make in a small kitchen. Substitute the grilling for oven broiling, and these ribs turn out just as well. I also added whiskey and extra garlic, as well as some instant coffee to the rib rub. My family, all foodies, declared these the best ribs ever!
Tasty !!
07/31/2007 at 01:17pm
User: Michelle from Nashville, TN User Rating:
These ribs were delicious and my family loved them, but the sauce needed a little something, maybe extra garlic.
Best I've Ever Made!
07/30/2007 at 06:49pm
User: Julie from Hillsboro, IL User Rating:
My family and I love to grill and barbeque. We all love barbequed pork ribs, and have tried preparing them many different ways (different cooking methods and differents sauces, dry rubs, etc.) These ribs were without a doubt the best I have prepared at home. Braising the ribs with the broth in the oven has got to be the trick! So juicy and tender, and the sauce was great. My husband thought they were better than some we paid big bucks for in a restaurant very recently. Rory, thank you of for sharing your wonderful recipe. This one is ours from now on!
great ribs
07/30/2007 at 07:13am
User: Anonymous User Rating:
I tried this recipe and my husband said it was the best ribs he has ever had. I cooked them just like the recipe but after the ribs had cooked in the 450 degree oven I decided not to cut them. I put on the sauce wrapped them up in foil and stuck them back into the oven at 250 degrees for nearly an hour, then kept them whole and put them on the grill for 10 minutes. I also put some cantaloup on grill, but didn't put anything on them and they were really good. Grilling really made it sweet. It was the first time my husband actually ate melon and enjoyed it! I will do this recipe again.
Excellent ribs
07/28/2007 at 01:09pm
User: BAIBA from MILILANI, HI User Rating:
I made only the ribs from this recipe. Baking the ribs with the chicken soup made things very easy. All members of my family agreed that the ribs were excellent. The sauce was not overly spicy, and the ribs were very tender.
Never thought I could make ribs this good!
07/26/2007 at 06:28pm
User: Anonymous User Rating:
Loved this recipe - so easy! Only made 2 racks of ribs so I froze 1/2 the sauce. Sauce freezes well, makes it even easier for a later meal.
Absolutely Wonderful
07/24/2007 at 10:41am
User: kristen from Frisco, TX User Rating:
Made this last night, and it was SUPER. I did cook these for 4 hours at 250 then put on the grill for just a few minutes wih the sauce. Unbelievably tender. The meat just fell off. Will make again and again.
Delicious success!!
07/23/2007 at 01:49pm
User: Anonymous User Rating:
I made these last night- my first attempt at ribs. Since I had the time I put them in the oven at 275 for about 2 hours. Then put the sauce on and let them sit for about an hour before grilling for 10 min. Cut them after I grilled. Delicious, tender and I thought the sauce was going to be too sweet, but I guess some of the sugar "grills out" and left them tangy and great. I added a little cayenne to the rub for kick. good corn too.
The best ribs in 1/2 the time!
07/22/2007 at 10:22pm
User: Anonymous User Rating:
I've been in search of the perfect rib recipe. Rory's are amazing! The meat was just falling off the bone and cooked perfectly in a relatively short amount of time. I finished them briefly on the grill for color and more flavor. One of my favorite all time recipes.
Heaven!!!!!!!!!!
07/17/2007 at 12:17am
User: Anonymous User Rating:
Wow this looks and tastes like hwaven!!! THANKS RORY!!!!! i hope you win!!!
A winner at our place. A must eat.
07/11/2007 at 12:07pm
User: Anonymous User Rating:
These were fall off the bone tender. My husband is now a rib recipe convert. This will be our "house" recipe. Odd that in the recipe they never actually get put on a grill...really they are just steamed/braised. However, they were great none the less. The sauce makes a ton so you may want to half the recipe or just keep leftovers on hand. The sauce is very good...not too sweet with a nice garlic flavor and salty-ness.
One of the best!
07/07/2007 at 09:27pm
User: Jennifer from Milwaukee, WI User Rating:
I only made the ribs. I oven roasted at 250 for about 4 hours. The sauce is great! I added a little whisky and some crushed red pepper for a little heat. My husband and I thought the ribs were some of the best ever. We made Emeril's coffee bourbon bbq sauce last week and this was much better. Will make again.
Fabulous, Tasty and Easy
07/07/2007 at 08:54pm
User: rebecca from newbury park, CA User Rating:
My entire family loved these ribs and I will surely make again in the next few weeks. I think the key to my successful ribs were that I made the marinade a week ( as it states in the recipe, if you wanted) before to let all the flavors blend together, and I followed the entire recipe exactly to the tee, except,for one thing, I didn't cut the ribs prior to grilling. I let them rest for about 20 minutes and then cut them 5 minutes before dinner. I also made the herb-butter a week ahead for the corn-WOW!. I also used a little of the butter on salmon once it was grilled, it really gave the salmon a great taste. Thank you- Rory!!!
Behind the scenes
07/02/2007 at 01:22am
User: Jenna from Eagle River, AK User Rating:
I didn't try the ribs, so I gave them the avg. rating. Anyway, as far as the comments about Giada are concerned, we don't know what was actually happening. They do a bunch of editing for this show and if you know anything about TV, the producers look for things to make something seem more interesting. Giada could have been making those faces when no one was even in the room for all we know. Many things about reality TV are staged and people are always saying that things "cut and pasted" in the show to cause drama. Obviously, I don't know Giada, but I want to give her the benefit of the doubt. By the way, she comes from a famous family and has basically been rich and famous her whole life, so I don't think that fame is getting to her head.
nice flavor but needs something
06/30/2007 at 10:00am
User: Anonymous User Rating:
My husband and I enjoyed the ribs but I realized that it did need a little "smokiness" to it. The cantelope was excellent. As far as Giada is concerned... I read some of the other comments and I totally agree. The fame may really be getting to her head. I used to enjoy watching her, but she treats the Next Food Network Star contestants like they are beneath her and that alone gets under my skin. She gives them looks that are a bit demeaning I feel... and THAT should not be what a food network star is all about.
Tender and Tasty
06/26/2007 at 08:00am
User: Deborah from Allentown, PA User Rating:
I agree this sauce is a nice balance and not too sweet. For me, it was missing a smoky element, so I added smoky paprika to the rib rub which provided the full flavor I love. Next time I will double the amount of liquid around the ribs. With the high oven heat, the liquid eventually dissipated and left burnt drippings on the bottom, dispite the foil wrap. I followed another reviewer's advice and wrapped the cooked sauced ribs in foil for 2 hours before grilling. They were very tender and tasty, and only took a few minutes on the grill to heat and char. Ungrilled ribs refrigerated in foil were also tender when brought to room temperature and grilled the next day.
Ribs great, corn tasty but
06/18/2007 at 07:27pm
User: MOLLY from Hartland, WI User Rating:
I cooked the ribs low and slow (250 degrees for about 2 hours or until tender). Then sauced and grilled them and they were delicious...the corn was great too. Only thing I wasn't crazy about was the melon as it was too soft and just tasted like honey & pepper. I'd do the ribs and corn again!
Pretty Darn Good
06/16/2007 at 10:31pm
User: Jennifer from Stratford, NJ User Rating:
I've always found that rib recipes I tried were either too vinegary, too hot, or too sweet, and finding one with balance is very difficult. I didn't doctor this recipe much, just went a little heavy handed with the garlic, but it definitely achieved that nice balanced, little bit sweet/little bit tangy that I have been searching for. Definitely worth trying. Unlike other reviewers, I found the ribs to be as tender as any I have ever had. After cooking them in the oven, I cut then apart, applied the sauce, and then tightly wrapped them in tin foil and let them rest for 2 hours before grilling them to get a nice char as stated in the last few steps. The tight wrapping of tin foil probably helped signifiantly with the tenderizing, and if you watch the show, she covered the pan in foil when she waited her turn to see the judges from Bon Appetit.
not impressed about giada either
06/15/2007 at 07:02pm
User: Anonymous User Rating:
i agree about your giada comment--she was acting stiff the whole time. but she may be like that in real life, after all, it is TV.
Just OK
06/14/2007 at 01:52am
User: Anonymous User Rating:
I was surprised this was the winner. The ribs were not falling-off-the-bone tender and the sauce was just OK, not great! Also, I was surprised at Giada's demeanor on this segment. She seemed uptight and like fame gone to her head. She did not seem like her usual down-to-earth, humble personality. I'm starting to get a differnet vibe off Giada.
yum yum yum o
06/11/2007 at 09:26pm
User: Marlyne from big bear city, CA User Rating:
Yes this is truly a good sauce. I jazzed it up a little. I put a bottle of bulls eye bbq sauce I also added 1/4 cup brown suger. and more garlic!