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The Ultimate Barbecued Ribs Recipe

The Ultimate Barbecued Ribs

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Average Rating:

Total Reviews: 240

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  • on May 18, 2013

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    My husband told me he would keep me around if I made the ribs more often! Haha. Based on reading the reviews I cooked them about an hour longer and they turned out great. I wasn't totally in love with the sauce at first but the charred crispy parts were VERY good. We've been using the BBQ sauce on chicken, shrimp and ribs since!

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  • on May 10, 2013

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    I can't comment on the ribs, I have my own spice blend of about 20 herbs and spices. My rub has quite a kick. BUT THE BBQ SAUCE..........OMG!!!!! This BBQ SAUCE ROCKS!!! My ribs with a kick coupled with the sweet and tanginess of the sauce......a perfect marriage.
    Thanks Tyler!!!

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  • on March 11, 2013

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    This recipe is awesome! I really love this sauce and so does my whole family. After 1.5 hours, I started basting every 30 mins (3x total--and then 5 mins under the broiler--total cooking time was 3 hours. After almost 9 years of marriage, I finally broke down and decided to make ribs for my husband instead of getting them only at restaurants out of fear I would mess it up. He was in heaven! This recipe is not only easy to do, it's delicious! Thank you Tyler!

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  • on February 21, 2013

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    This recipe is amazing!!! The sauce is to die for! I also use it on baked chicken. EVERYONE raves about this sauce when I make it. When I make the ribs I do start basting with the sauce after 2 hours...total cooking time almost 4 hours.

    AMAZING!!!!

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  • on February 08, 2013

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    Best ribs yet! I cooked them last May and then again in October. I did as many recomend. Cook for 1 1/2 - 2 hrs before basting every half hour. Then 5-15 mins in the broiler depending on preference. Everyone (7 people loved them! I recommend this to all my friends and family to try at least once.

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  • on December 28, 2012

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    Delicious..My only disclaimer is the instructions. I cooked mine originally for 2 hours and only then did I start the half hour basting. They came out great, as for the barbecue sauce though, with something THAT sweet, and this may just be my taste, I prefer it to be a little bit more tangy. I had to add quite a bit more red wine vinegar to mine before I was satisfied. Otherwise tasted too much like meat candy, it really needed the balance.

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  • on December 12, 2012

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    Regarding the prior reviews: ribs are NOT supposed to fall off the bone!! I cooked this for one extra hour and thought the ribs were overcooked. The sauce is AWESOME. My family loved this.

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  • on December 10, 2012

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    The recipe was fantastic. Like all of the other reviews, the timing is way off. I cooked mine for about 4 hours at 250. I was cooking a super thick rack off of a prime rib so that played a little into it. The best part of the recipe is the bbq sauce though. Easy to make, and the best sauce I've ever had. I doubled the recipe and basted the ribs every 1/2 hour for the full 4 hours and had plenty left over for dinner and several meals after.

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  • on October 01, 2012

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    This sauce is currently the reigning champion at our annual May long weekend rib-off. For the peaches, I use a can of halved peaches which I give a few quick spins in the blender to make a chunky puree. I also add a spoonful of peach jam. It sounds too sweet but I use my home made dry rub which gives it a subtle kick that cuts the sweetness nicely. The rib cooking method in the recipe is off. I do no less than 3hrs at 300 gegrees. Sauce them up and throw them on the grill for a few minutes until the sauce gets sticky. Serve with extra sauce on the table and everyone is happy.

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  • on September 04, 2012

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    1 1/2 hours to cook ribs? They needed to be cooked 3 1/2 hours in order to be tender. The sauce was nothing special.

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