Who Loves Ya Baby-Back?

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I really did not care for this recipe.I found that it did not taste that great,rather bland.I do enjoy most of his other recipes.

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As always Alton presents a wonderful recipe for delicious ribs, in an easy to follow manner. Thanks AB!!

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I used beef ribs and they came out good.
I didn't use all the rub-had a good bit left over. The glaze was good but to me, not thick enough to be called a glaze. But I guess that could be due to me not using all the rub.
They taste was good though!!

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Tried these last night, I would agree lots of flavor. But strange thing happened after I let the rub set in, all the juices from the meat started to leech out, so I put in more rub. While the recipe says that the rub amount is sufficient for two slabs of ribs, it doesn't seem like it covers the whole rib like other shows I've seen foodtv.

I used it on spare ribs and they came out pretty well, but I think there was almost too much flavor.

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I made these for fathers day (has it been 2 years ago and my husband loves them, every family member who has tried them asks for the recipe. I also don't use the japenelo seasoning, instead I use garlic powder (not salt! I've used several different things instead of the white wine, including beer and red wine and water.

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After seeing the show and trying them at home, I found these to be one of the best dry-rubs--easy to prepare and just
like the show--finger-lick'n good!

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After seeing the show and trying them at home, I found these to be one of the best dry-rubs--easy to prepare and just
like the show--finger-lick'n good!

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My standard used to be the "Competition Ribs" from this site, but no more!! These are the best ribs I have had. And AB was right on the TV show when he said these ribs don't need a sauce.

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i've made this recipe countless times and never fails to please. easy and delicious, great for those who don't have outdoor space to BBQ.

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Yummy