Who Loves Ya Baby-Back?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Not bbq ribs, not even close. Of course AB does not claim they are. For a pale indoor imitation, good enough however. Be sure to use the ingredients - you need a lot of spice to make up for the fact you have no smoke on these ribs.

And if you make these and they are either dry or salty, then you are not following the recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was the worst recipe I've ever tried here. It was wayyy too salty. The ribs were dry. And the "braise" never thickened.

Thanks for nothing.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is an excellent recipe in every way. I've used it countless times with perfect, consistent results. For someone like myself who lives in a small NYC condo, this method of cooking ribs yields fantastic results.
The spice rub is great and can be used for other things like chicken, shrimp, vegatables, and eggs for example. I have found that for my taste, adding ketchup & a small amount of molasses to the braising liquid when reducing it for the BBQ sauce helps considerably. It will require less reducing which in turn makes it less salty.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Anyone finding this recipe too salty are either not using kosher or proper sea salt and/or not dusting the ribs with rub but coating it like they were trying to fry fish. Only ribs that I've made that tasted better were made in my smoker.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

TERRIBLE recipe. WAYYYYY too salty.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I would decrease the salt ratio to "2" (8:2:1:1 When the marinade reduces at the end it gets EXTREMELY salty. The method is spot on and produces a very tasty rib with a good crust - I am going to try adding some liquid smoke to the braising liquid. Also - 3 hours @ 225 is good for large spare ribs (as opposed to baby back's just FYI

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I thought this was a good recipe. I came up with 4 stars because the method of cooking was a 5 and the rub & marinade were a 3. The ribs were extremely tender - I did however cook them longer and at a slightly higher temperature than indicated. I also used a reviewers suggestion to add some BBQ sauce to the marinade while cooking it down to make it thicker and more like a traditional BBQ sauce. I will play around with the rub and marinade mixture so it suits my own personal tastes a little bit more and give this recipe another try -- it has GREAT potential.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Best non smoker ribs I have had. cut back on the salt just a smidgen it gets pretty intense after you boil down the broiling liquid. Has anybody done this with beef ribs?, I like the taste of beef more.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I followed the recipe exactly the first time I made these. They were very tasty ribs, though a little salty. I'm making them again tonight with a third of the salt the recipe calls for.

I had no problem reducing the braising liquid to a glaze. I used high heat and let it simmer hard for about twenty minutes, and it eventually reached the consistency I was looking for,

I also adjusted the heat to 275 and the meat was falling off the bone.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These are the best ribs I have ever had. I made them last year for my birthday and I'm making them again today. I'm gonna make it a tradition. I HIGHLY recommend this recipe.