Baby Back Ribs

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Average Rating:

Total Reviews: 55

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  • on June 14, 2013

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    We already have a sauce that we love, so we haven't tried making the sauce, but the cooking method is PERFECT! As long as you keep them in the oven until the meat is tender and started to separate from the bone you will end up with the most amazing, tender, delicious, melt in your mouth ribs.

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  • on June 09, 2013

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    I made this with Old Crow bourbon - not sure if that was the problem? The sauce was not my favorite but I did think the method of baking the ribs first was one that I will definitely use going forward. The ribs were very tender but the sauce tasted too much like bourbon for my taste. It is also extremely thin, and was not salty enough.

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  • on May 25, 2013

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    This is my "go to" recipe when ever I cook ribs, not just baby backs. My family loves it and no matter how many ribs I make there are never any left over.

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  • on January 17, 2012

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    My young son loves ribs, and wants to eat them any chance he gets at restaurants. He saw some ribs when we were at a store, so I had to buy them for him. I hadn't cooked ribs often, and didn't have a lot of time; this recipe was great! My son and daughter were crazy about them, and wanted more. A little A&W Rootbeer was added to the sauce.

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  • on December 28, 2011

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    This is my standard recipe for when I make ribs. Love a recipe where measurements are not important. I'm not sure we have ever used the same dark beer twice.

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  • on September 01, 2011

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    I make these every time for family BBQ's and I get rave reviews every time. I tell my family it's my own secret recipe.

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  • on February 25, 2011

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    very tender and eazy to do with the kids

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  • on October 19, 2010

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    I have cooked ribs like this before (baking then grilling. I really liked the sauce on this recipe. Will make again!

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  • on September 04, 2010

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    For those of us who don't have a smoker, this is a perfect way to cook ribs. I usually cook them for 1 hour 45 minutes in the oven and then finish for 15 minutes on the grill. I've made these several times with different sauce and rub combinations and they've turned out great every time.

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  • on August 19, 2010

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    only problem was I am not accustomed to pulling meat off the grill that tender. Had to pull out the ole' spachula as meat was falling all over the place. made a mess. Outstanding

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