Barbecue Ribs Recipe

OH MY!!!! Excellent recipe!!!........I wanted to point out that CHILE sauce is MUCH different than CHILI sauce. For those who comment that this is too sweet, I am guessing you bought CHILI sauce. The correct sauce to use is CHILEEEEEE (remember the "E"). You will find it in the "Mexican Food" area of your grocery store. I was able to choose from mild or hot. I chose "mild" because my kids and their taste.......I followed the recipe exactly for the sauce except I doubled it! It is perfectly sweet/salty/spicy, better than my other homemade BBQ sauce by FAR!.......I boiled the ribs from frozen for an hour. I poured liquid smoke, kosher salt and favorite spices in the boil water to give the meat an infused flavor.......After the boil, I removed ribs from water and saturated them with the sauce to marinate for a few hours.......Then, I baked for an hour at 350 degrees finishing with 5 minutes under the broiler. UNBELIEVABLY TENDER! Thank you for such an amazing recipe!

Some reviews said the ribs were tough so to experiment I boiled half of the ribs and baked the other half. Both were tender but the boiled more so. I had 8 people for dinner and it was unanimous they are much better boiled than baked. Much more tender and did not lose flavor. The sauce is absolutely amazing!!

I had to comment on some of the reviews because everyone finds a great recipe I must say I started making these by boiling and they are awesome the important thing to remember for tender ribs whatever method is ..low (the temp.) and slow (cook time). I bring ribs to a boil and immediately bring down to low simmer almost 2 hours and they literally almost fall off bone- I then marinate with favorite sauce overnite and grill 20-30 minutes to get grilled on sauce....

I've been using this recipe for years and after reading recent reviews, decided to boil the ribs until very tender, then finish in a 350 degree oven for 30 minutes, basting every 5 minutes. I find this to be the easiest method (the double foil method takes time, folks!), and boiling washes off significant amounts of fat. Tender ribs are guaranteed! Hearty thanks to the submitter. This is one of my favorite recipes on this website.

I've been cooking ribs for 50+ years and this without a doubt the best recipe I've found on line. Excluding Korean, Hawaiian and other "themed" type recipes this is #1 in my book. You can use southern comfort in place of rum. I'm going to use this for 30 pounds of ribs I'm making for a celebration of life gathering in honor for our son and I expect the same greatvrrdukts I always get. My only change is that I place an entire slab on heavy duty foil and season it with dried minced onions and garlic and seasoned salt and cook it at 275 for a couple of hours the drain the juices off and put them on the marinade for 24 hrs. I put the drained juices I'm a bowl and put it in the freezer so the fat solidifies and can be easily removed. Then I save the rest of the flavored juice to add to BBQ sauces. It adds great flavor.

These were great to make in advance and reheat. I made these for potluck at my house. My guests gobbled them all up. I started 3 days early. Day 1 - I started by cutting them into half-racks instead of individual ribs. Much easier for finishing in the oven. For the first oven cooking, I used Kinders' Woodfired Garlic to season the half racks. For the marinade, I substituted Thai Sweet Chili sauce because that's what I had and I forgot the soy sauce. Marinated the ribs overnight. Day 2 - I baked them on a rack in a roaster using a convection setting at 400F and basted them every 5 - 10 minutes. The marinade never formed a dark glaze but the ribs developed a nice sear. I wrapped them in foil overnight. Day 3 (Potluck Day) - Preheat oven to 350 F. Turned off oven and put in foil wrapped ribs for about 30 minutes. Cut up into ribs and served with leftover marinade.

Didn't have any chili sauce, so used an asian chili paste. Gave it a nice zing! Best barbecue sauce I have ever had. Can't comment on the ribs in this recipe. I made baby back, marinated them overnight in this sauce, then cooked them at 250 for 5 hours wrapped in foil. Throw on the grill with more sauce for about 10-12 minutes. MMMMMMM!

These are the best ribs I have ever made. After 30 minutes in the oven, I reduced the heat to 225. After another hour (90 minutes total) I added beer and sauce to the ribs, rolled them back up and roasted another hour at 170 degrees before pulling them and letting them marinade for another hour at room temperature. They were amazing. I will be using this recipe again.

HA!! Our family has been making these for years! We call them RUM RIBS and use Dark rum, preferably, or Amber. Our recipe calls for Chile Sauce OR Hot Salsa, which is what I use since I seldom have Chile Sauce on hand. Another option is to put all in a slow cooker on High for 4 hours, drain, defat the sauce, then boil it to thicken. (Can do all this in advance, so it's all quick and easy at dinnertime). Brush with sauce to glaze under a quick broiler or barbecue. Delish.

These were great! I boiled for two hours, and put chunks of onion in the water with the ribs. I was out of regular chili sauce, so I used Thai sweet chili sauce and it added a great bit of zippy sweetness. My teenage daughter is eating leftovers for breakfast right now!! A keeper!

This is a nice recipe I didn’t have chili sauce so I added a couple of Tablespoons hot chipotle instead, also cooked at 250 degrees for 4 hours, came out excellent falling off the bone, no photo as after smelling that cook couldn’t wait to eat it.

Have used it a couple of times, love it.

I made this for 4th of July last year. My kids have reminded me, at least once a month, that we MUST make them again. These ribs are a new tradition!!! I didn’t have rum so I added a bit of rum extract.

I agree that the recipe is wayyy too sweet (even only use 1/2 cup brown sugar and can't imagine what 1 full cup will taste) and I use CHILE sauce (Las Palmas red chile sauce), the recipe has a really good flavor, but for me when I made the 2nd time, I use 1/4 cup of brown sugar and double the chile sauce, the rest I kept the same. The amount of sauce definitely enough for 2 rack of ribs.

Chili sauce is fine to use. I’m just commenting on the review that said it’s too sweet. Use less brown sugar if you want it less sweet. My family loves this recipe. It’s our go to for ribs.

My husband loved it.

Yum. I only had dark brown sugar and bourbon. The flavours are intense so morish.

Make all the time. So good

What Chile sauce did you use please?

Perfect recipe for any occasion.