Seattle BBQ Beef Ribs

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The ribs were excellent. But the broth was the best I have ever tasted in my 63 yoa life.
The broth is worth doing this recipe. Sandra, thank you for making it into my " Ten Best of All Time" category.

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Sandra this is a winner, it was very simple and best of all my husband Mr. Picky, ate ribs for the first time and said he really enjoyed it. Now my change to the recipe was I used country ribs which allowed a lot more of the BBQ to be put on. Many thanks!

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Really like the sauce!

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Very Good - cooked perfectly. I used country style ribs. Family loved them.

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These were the best ribs I've ever served! Followed the recipe and they were easy and delicious. One question: can I save the broth and use it to make beef barley soup instead of using canned broth? Seems like such a waste to throw the broth down the sink!

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Followed recipe to the tee - no additions and no subtractions. Very tasty. Will definitely make this again. Now, what to do with the beef stock left over???

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I read the comments and decided to do short ribs. I did half the amount of ribs because its just us two. He absolutly loved them! Sauce was amazing! Very easy and simple especially for it being my first time making ribs. I reserved the extra sauce and put it on grilled chicken the next day....YUM! Will use this recipe again. Thanks!

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I wanted to do a practice run for these ribs, so I made them on Fiday night for my family, and again on Sunday for our July 4th BBQ.
The beef ribs I got were good, but 75% of each rib was fat and bones.
So on Sunday, with plenty of leftover sauce, I made Pork Country-Style Ribs. Tons more meat, very little fat, and just enough of a bone to hold it with!!
Oh my goodness! This sauce is the best! Tangy and sweet and I think the molasses helps it really glaze nicely! Instant freeze-dried Folger's worked great and gave a nice flavor, too.
This one is a keeper!! Thanks, Sandra!

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My family was looking for an easy way to cook ribs, as we had never prepared them before. I found this and it seemed simple and used ingredients I had on hand.

Lemme tell you, they were so tasty, fall off the bone delicious with a divine sauce, we made it the next night too. But made much more the next time! We now have this almost once a week in the summer when the ribs are a great deal in the family pack. We can make 3 batches for $10 worth of meat. Can't beat that at ANY restaurant.

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The only complaint was that I had not made enough. I had about 40 people over for my barb.. They never had a chance for seconds. Several of my friends have asked me for the recipe and have had similar great success.

An option that could be considered for this recipe, if you are not into getting your fingers messy eating around bones, is to use stew meat. Where I get my stew meat, the meat is actually steak trimmings. Still taste great but easier and less messy to eat.