Michael Chiarello's Babyback Ribs with Espresso Barbecue Sauce
Show: Easy Entertaining with Michael Chiarello
Episode: BBQ Cook-off
Rate This RecipeRead users' reviews (63)
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Average Rating:
Total Reviews: 63
Showing 41-50 of 63
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By angelizmee_1887134
Lakeland, FL
on July 11, 2006
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very good
By bettylee1030_56...
Honolulu, HI
on July 07, 2006
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yummy and your guests will never expect the espresson surprise.
By jh203_5547025
Egg Harbor Town...
on July 05, 2006
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Unquestionably, the best recipe that I heve ever had for ribs. After seving these at at small gathering of friends, there were smiles all around. I will never use anything else.
By foxbh_5610495
greensboro, NC
on June 21, 2006
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I love this Espresso Barbecue Sauce. I like the ribs prepared this way but I prefer to cook my ribs in the oven (with some fresh garlic, salt and pepper, and 1 Yuengling beer-great!! slower and finish them on the grill.
By chademoore_5583865
Rochester Hills, MI
on June 04, 2006
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These ribs were easy to prepare and hard to mess up. They were quite delicious, and not a lot of heat - just sweet and tangy.
By suziedoozie50_5...
mt. laurel, NJ
on May 28, 2006
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Absolutely delicious! I seasoned them with a jarred pork rub before putting them in the oven. The b-b-q sauce is very tasty and makes quite a lot. I had so much leftover that I froze some in 3 separate containers. Also, instead of simmering for l0-l5 mins. like the recipe said, I simmered it for almost 2 hours just so it would cook down some and get a little thicker. This is a definite keeper!
By ralphwestland_5...
Carlisle, IA
on May 27, 2006
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used this last night when doing ribs instead of my usual BBQ sauce and will use again. I halved the recipe and it still makes a lot, but that okay, we loved it.
By hennahaven_5439457
SLC, UT
on May 26, 2006
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tried it, loved, added a couple of minor things and now will use forever. Everyone I serve it to asks for the recipe.
By yourpeapal_2706622
Milford, MI
on May 16, 2006
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After all the rave reviews, I decided to risk it, and serve this recipe to company without trying it out first. I found it a huge disappointment. The sauce was thin and did not stick to the ribs. Since there was nothing on the ribs while they baked except for salt and pepper, the sauce did nothing to wake them up. From reading the recipe, I thought it would pack more flavor than what it did. We had an entire slab left over, and I sent them all home with my dad. As a widower who lives alone and eats a lot of frozen meals, he was glad to get them -- and I was glad to send them away. Sorry, Michael.
By lhuttson_4537129
Tampa, FL
on May 07, 2006
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Cook the ribs longer and at a slower temp for more moist and tender ribs. The sauce lasts forever!!