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Who Loves Ya Baby-Back? Recipe

Who Loves Ya Baby-Back?

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (964)

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Average Rating:

Total Reviews: 964

Showing 21-30 of 964

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  • on July 30, 2012

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    This recipe was a disappointment for me. I did not know how much of the rub to use and we are now overloaded with sodium. As well, the ribs took much longer to cook than the recipe indicated. And, as other reviewers mentioned after a lot of simmering the sauce never cooked down. Other back ribs recipes I have tried turned out much better. This recipe is not for me.

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  • on July 18, 2012

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    The rub is the beast!

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  • on July 15, 2012

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    Always very good. I keep a batch of the rub in the pantry. The only thing I have to change is the cooking time. I have to cut back the the cooking time about 20 min. They get so tender that you cannot pick them up without the bone falling out. I finish them on the grill with fresh corn on the cob. We love them!

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  • on July 10, 2012

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    My one change to this recipe is: cut the salt back to about 1 teaspoon! My husband (and everyone else devours them and I get the raves. They are always a "special" meal. Love live Alton and his recipes!

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  • on July 09, 2012

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    AWFUL!!!!!!! These were the worst ribs I have ever tasted: weird, sickeningly salty taste and tough. I cooked two slabs. My wife and I each ate about two ribs and quit. The rest went into the garbage. What a waste of money and food. HORRIBLE RECIPE!!!!!!!

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  • on July 05, 2012

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    I followed this recipe up until the finishing step, because while while it wasn't that bad, the wine wasn't really fitting with the typical smokey-sweet flavor I was going for. It smelled more appropriate for a pork chop/pork loin recipe.
    Anyway, I brushed on some hickory BBQ sauce and finished them on the grill. It was pretty tasty, but next time I'll use beer intend of wine, and cook them 4 hours instead of 2.5; they could have been more tender.

    Maybe this recipe is more like a Kentucky style, rather than the Kansas style I prefer.

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  • on July 04, 2012

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    Made these ribs today for a fourth of July dinner. Thank goodness I didn't have any guests for dinner because after baking them in oven for 2 1/2 hours they were still pink. The braising liquid never reduced even after simmering it for at least 20 minutes.

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  • on June 25, 2012

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    The ribs were very tender, and the flavor was fine. This wouldn't be my "go-to" recipe for baby backs - primarily because they were very "ordinary" in taste and visually. I was testing the recipe as a potential for a large 4th of July gathering and they didn't make the cut. I have a friend that prefers drier ribs (little - to no sauce and I may make them again for her. The cooking method works - for a rib that falls off the bone, so I will continue to explore the longer, lower baking / braising method.

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  • on June 20, 2012

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    It took a bit of time to make. I liked it, it just wasn't my favorite tastebud tickler. I will try another recipe next time. The braise reduction for the sauce was very good, but the kids thought it was spicy.

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  • on June 17, 2012

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    This recipe was not hard to make, just takes time. I probably used too much of the rub but the flavor was amazing according to my husband who enjoyed this for Father's Day. I tasted a small little piece (not a ribs fan and it was tasty but had a little bite to it, just a little too spicy for me. I let it sit for 6 hours with the rub because of my schedule. I'd like to know the secret to reducing and getting a sticky or thicker liquid. The best part was the smile on my husband's face. It was VERY tender.

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