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North Carolina House Ribs Recipe

North Carolina House Ribs

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (39)

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Average Rating:

Total Reviews: 39

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  • on March 26, 2012

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    This was awful! My ribs did not brown at all ...they looked bad no one ate them... what a shame 2 days worth of work time money ! awful..

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  • on February 20, 2012

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    These are good. You just have to do too much to get the finished product. very good. There are so many steps to the finished product,but it's worth it in the end.

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  • on January 06, 2012

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    I rate this at 5 stars because i added a little bit of my own spice. I couldnt handle how much vinegar there was so I added KC masterpiece and brown sugar and lowrys. came out WONDERFUL. It is a pain to have to baste so often but it is so worth it.
    And remember to use pickling salt!! it will not be to salty then.

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  • on September 16, 2011

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    The ribs are good. We did do them outside in the smoker. I love the tangy sauce. We did use the canning & pickling salt for the brine. For those who think the ribs are to salty, did you use table salt??? Try the pickling salt. Thanks Sunny, Oh we put a try of beer in the bottem of the smoker. Very good. We will make them in the oven over the winter.

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  • on August 25, 2011

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    First off, if you are not from North Carolina, there is a chance that you may not appreciate these fine vittles. Second, you have to make sure that you use Kosher salt, NOT table salt or it'll be too salty. Third, this BBQ sauce is spot on for use with other pork (ie. pork butt and taste like the sauce used on typical Eastern North Carolina pulled pork BBQ. I've made this 3 times, tonight I'm going to baste the sauce on country style ribs in the oven then toss on the grill for the last 10 minutes and next week I'm going to try sauce on a pork butt and make pulled pork BBQ. Thank you so much Sunny, I've been looking for this for years. I love you and your show, Joy originally from Hickory, NC

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  • on May 16, 2011

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    I am from North Carolina and I have never eaten ribs so horrible! I brined the ribs overnight in the salt water mixture. It took five hours, not four to cook to get them tender. But,when my family ate one bite, the response was the ribs were so salty that I had to throw the entire rack.

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  • on May 14, 2011

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    this was my first time watching the show and i really enjoyed it i use to here they talk lot about sunny's cooking on the radio and now im finally getting to see it it is nice to see cooking with a differrent spin on it

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  • on July 26, 2010

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    I'm delighted to find your recipe for N. Carolina ribs. We don't like the sweet, tomato sauces so many recipes use, so I'd almost given up on ever having ribs - other than with hoisin sauce - for dinner. These ribs were moist, tasty, had a zing to them, and were just what I was after. Wow!

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  • on July 19, 2010

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    Everyone who is complaining and giving bad scores need to remember that these ribs are North Carolina Barbecue style. They are perfect examples of what North Carolina Barbecue is. So for people reading reviews, keep that in consideration. If you want North Carolina ribs then these are them.

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  • on July 16, 2010

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    I didn't like this. No flavor. I'm from Kansas City. I like our bareque and the Texas style (no sauce but not this.

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