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Enjoy your favorite foods on occasion but remember to keep tabs on portions.
Brushing the hot ribs with the barbecue sauce mixture helps prevent them from drying out.
Prepare using your favorite BULL'S-EYE Barbecue Sauce.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I just made these ribs, exactly as outlined in the recipe. My advice, DON'T DO IT... as in don't boil the ribs. I heavily seasoned my water, just to try and impart more flavor into the meat. Epic fail. The BBQ Sauce was good, but once you get past the outer layer, all you taste is boiled ribs. Not great! My recommendation - having done ribs quite successfully over the years - is to take the same recipe and slow cook the ribs on a 225 degree BBQ (indirect heat) for 3 - 3.5 hours. Use a good spice rub, and throw in some hickory or applewood chips for some extra flavor (and smoke). Your ribs will be fall of the bone fantastic... not a boiled failure. I will not make these ribs according to this recipe ever again.
I'm telling you guys, you should try boiling the ribs first. I know it sounds awful but makes the ribs fall off the bone tender.
I hate boiling anything also but in this case, this is the exception. We do ribs often, many different ways. Oven, low and slow on the grill and boiling before grilling. The boiling before grilling is always the best.
The sweet/tangy mix is good!
As an alternative to boiling which I also don't like, I chop the rack into manageable chunks for serving, then i put my ribs in a pan with 1/2 cup of water and cover tightly with foil. I bake at 375 for 45 min for a rack, then turn the oven off and let them sit for 30 min steaming. It will help to precook and it renders a lot of the fat out of them without drying them out. If you do a rub, put it on before you do this to help cook it into the meat.