"Secret's in the Sauce" BBQ Ribs Recipe

Reviewed on May. 23, 2013 by kleescraga

This recipe was so intriguing, I had to try it though slow cooking isn't my favorite way to prepare ribs. In our area cherry preserves are difficult to find and quite expensive, so I prefer to stick with the sauces we know and love. I just didn't think the additional expense was worth the resulting taste.

Reviewed on Mar. 02, 2013 by jwfy

Followed recipe using boneless country-style ribs. Used "Baby Ray's" Original Sauce and the cherry preserves. The sauce was tangy with a little sweetness. Served over rice. I would make again.

Reviewed on Jan. 27, 2013 by kaylee47

This recipe is wondeful.I didn't have any cherry preserves so I used Grape instead.They were delicious served with rice and fresh sourdough bread. Yes will make them again and again..

Reviewed on Nov. 13, 2011 by sdipiazza

I cooked the ribs without sauce in the slow cooker for 2 hours, drained off all the liquid, and then spooned sauce over each rib portion, put them back in the slow cooker for about 2 more hours. When we were ready to eat I put the ribs in the oven at 450 with the sauce from the cooker for about 20 minutes to heat through. The sauce was not runny when cooked this way. Delicious!!!!

Reviewed on Oct. 30, 2011 by Ldeponceau

First time I made ribs....this recipe was delicious!

Reviewed on Sep. 06, 2011 by linsvin

This is the second time I made this, only after 6 hours I finished them off on the grill. I slathered sweet baby rays sauce on for the finishing touch.

Reviewed on Jul. 11, 2011 by colky08

My whole family loved these. so tender!

Reviewed on Jun. 20, 2011 by SJimenez

Delicious! Sauce was a little runny, but everyone still loved it!

Reviewed on Jun. 17, 2011 by ivorylady

Slow cooker caught my eye as I have more energy in the mornings, I look for these types of recipes. The flavor was wonderful and meat fell from the bones. Will for sure keep this recipe as a favorite.

Reviewed on May. 10, 2011 by obsessedwithfood

Awesome recipe! Loved the sauce. I used the country style ribs, Sweet Baby Ray's BBQ sauce, and peach preserves. Falling off the bone after 6 hours. Would not change a thing. Finger lickin' good!

Reviewed on May. 03, 2011 by Sparrow11

There's no way it can be 921 calories a serving.

Reviewed on Apr. 06, 2011 by jessf711

Used Peach preserves--yum. Have also used the same sauce on chicken wings--also a hit!

Reviewed on Apr. 04, 2011 by cjaws

These were awesome. Cooked for 8 hours and they were perfect. Even my picky husband loved them. The sauce is great served over mashed potatoes.

Reviewed on Feb. 23, 2011 by Pluranune

This is the easiest ribs recipe. I am a beginner cook and you really can't mess this up. The meat falls off the bone. My husband and I actually ate these with just a fork!

The portions are kind of high so I just cut everything in half.

Next time I'm going to add some crushed red pepper to spice it up a bit more.

LOVE LOVE LOVE IT!

Reviewed on Feb. 03, 2011 by neeley9679

I love this sauce!!! My family asks me to make it all the time now. I cooked my ribs in pinapple juice, onion and garlic for the first 5 hrs. then dumped that out and cooked them with the sauce the last half hour. They are sooo tender and delicious. The sauce is not runny this way.

Reviewed on Jan. 01, 2011 by bdiederich

Following some of the previous recommendations we used Sweet Baby Ray's barbecue sauce, peach preserves, and skimmed the fat off after a few hours. The result was a great sauce and very tender ribs. Will definitely make again!

Reviewed on Sep. 05, 2010 by macaroni girl

These were to die for - I replaced the sauce 1/2 hour early like honeydoodle2 suggested and that worked great! Thanks for sharing. :-)

Reviewed on Aug. 01, 2010 by aug2295

Sauce was very thin as some posters mentioned but the ribs were super tender and took on the flavor of the sauce, so it really didn't matter.

Reviewed on Jun. 27, 2010 by leftycheryl

Excellent. Better than Lloyd's ribs. My husband loved them. Said I could "keep my knives" as they do on Top Chef!!!

Reviewed on Jun. 20, 2010 by honeydoodle2

This recipe sure made fall off the bone ribs easy. The bbq sauce was a bit on the liquidly side like others have said. I solved this by removing the ribs when cooking time was up and pouring the bbq sauce in a sauce pan to reduce it a little. It only took about 10 minutes on med-hi. I also decided to use peach preserves instead of the cherry....I'm sure any flavor would be just as good.

Reviewed on Jun. 19, 2010 by srliving

My husband was really excited about trying this, and I was pleasantly surprised. Our very good friends own a bbq rest., so we eat bbq ALOT, which kinda makes us critical of other bbq. This was better than I was expecting. I don't like the texture of meats if they cook too long in the crock pot, so I only cooked them about 6 hours or so, but it was delicious! Also tried what another reviewer said about replacing the cherry preserves with peach, and loved that even more!

Reviewed on Jun. 18, 2010 by PETALSJW

I also made this when I first saw the recipe in the magazine last year. Never having ventrured into making BBQ ribs b/4 couldn't believe how easy and absolutely delicious these were. My son, who is quite an excellent cook, gave it rave reviews and asked for the recipe - That speaks volumes in our family. My trick to the runny sauce is to make double the sauce, add half to begin with and then the last 1-2 hours b/4 serving drain the original sauce and add the fresh reserved sauce. This really freshens it up and gives you a better sauce to serve. (I just take the ribs & place in a bowl and pour the original sauce down the toilet!!??- Hope this helps!!

Reviewed on Jun. 17, 2010 by pay001

My family loved this recipe. I also made it when it came out last year. It is in my saved recipes and I have shared this recipe with all my friends. We have crock pot fridays at work and I know what I will be making when my turn comes up.

Reviewed on Jun. 15, 2010 by Paul'sWife

I made this recipe last year when it came out in the TOH magazine. My family LOVED it!! In fact my step-son took the recipe to his mom and now she makes these delicious ribs too! They are SO easy!...Now I just need to find a bigger crockpot, because my 6qt doesn't make enough when everybody's here :-)

Reviewed on Jun. 14, 2010 by mrsjenb

I've made this recipe twice, and it's wonderful. I thicken the sauce with a bit of cornstarch, because it is a bit runny. My family loves it, and I have shared it with my coworkers who agree. Yum!!

Reviewed on Jun. 14, 2010 by cheriwinkle

bwooley-stop and figure up the calories--it IS 921 calories for ONE serving.

Reviewed on Jun. 14, 2010 by josib

I have also tried this with apricot preserves and it was even more delicious. The meat falls off the bone.

Reviewed on Jun. 11, 2010 by Sascha18

I was somewhat disappointed with this recipe. I went to the store and bought the most expensive bbq sauce thinking it would prevent the sauce from getting runny, like other people said it did, but it still ended up being very watery. The sauce definitely wasn't as thick as it looks in the picture. The ribs were definitely nice and tender but next time I would probably only cook them for 7 hours because 8 was almost too long. The flavor of the ribs was defintely lacking, we had to dip them in regular bbq sauce. Anyways, I liked the idea of cooking them in a slow cooker but next time I will definitely alter the ingredients and preparation.

Reviewed on May. 27, 2010 by queenbfb

Can't rave about this enough. Simple and easy to prep. Really delicious. Have served this numerous times to guests who have all given it rave reviews.

Reviewed on May. 05, 2010 by ladychef3179

The "secret" which was the cherries didn't add anything extra to the sauce. I could have just used regular bbq sauce and it would have turned out the same. If you want the meat to fall off the bone and be juicy..its no secret. I just cooked it at 325 in the oven for a few hours. I felt let down with this recipe. I don't know how it got a blue ribbon.

Reviewed on Mar. 09, 2010 by donmelody

This was excellent! I followed the recipe exactly and I didn't have any trouble with the sauce being runny. Maybe the brand of BBQ sauce could contribute to the runny sauce?The BBQ sauce I used was Sweet Baby Ray's Barbecue Sauce.

Reviewed on Feb. 02, 2010 by newkerr

Yum! I agree that the sauce is on the thin side and may try the suggestion to cook for awhile, then drain fat before putting sauce on. I substituted chery pie filling for cherry preserves and ran all the sauce through the food processor so the cherries weren't whole.

Reviewed on Jan. 28, 2010 by isaacs_girl

Since i read in the reviews that the sauce became too thin, instead of altering the recipe i cooked it as suggested but made more sauce to serve on the side. That was a great solution to the sauce problem.

Reviewed on Jan. 19, 2010 by karachi

Cherry flavor really comes through to the meat. I had to spoon off some grease, no big deal though. Even better cold the next day.

Reviewed on Jan. 16, 2010 by GrammieRuth

This was excellent and so easy. As noted in previous reviews, the sauce is on the thin side, but my husband and I still enjoyed it immensely, spooning it over the meat.

Reviewed on Jan. 14, 2010 by Cecile A

I made these ribs and they went over so much I have given the receipe to four other friends that had tasted them Yes, I plan to contine to use this receipe over and over.

Reviewed on Dec. 29, 2009 by kmcmurphy

Great flavor, but my sauce turned out runny as well. Next time, I'll brown the ribs in the oven for a bit to get the fat out and see if that helps.

Reviewed on Nov. 23, 2009 by Edil

just delicious,jummy

Reviewed on Nov. 20, 2009 by sillytia2

Awesome, quick, easy , great flavor!

Reviewed on Nov. 01, 2009 by IrishBanger

I have very picky eaters that never eat cooked fruit but when I made this dish it went over so well I well have to remake it again and again ..etc etc

Reviewed on Oct. 17, 2009 by cwbuff

Turned out great for me. I didn't have cherry preserves so substituted red currant jelly instead. Super easy and tasty for a busy weeknight dinner or weekend when you want to take it easy.

Reviewed on Oct. 05, 2009 by JLB2482

I followed the recipe exactly, and they turned out great. I see some others had some trouble with the sauce turning out runny, but I didn't have that problem. Very tasty, will make again.

Reviewed on Sep. 28, 2009 by 3prettykids

These were yummy! Definately will make again!

Reviewed on Sep. 05, 2009 by bweis71

I made this recipe in the slow cooker and my family loved it. My only complaint was that the sauce was really runny. Any suggestions?

Reviewed on Aug. 10, 2009 by Ging

P.S. I drained the fat off of the ribs after the first 45 min.

Reviewed on Aug. 10, 2009 by Ging

I made these in the oven.I baked the ribs in the oven for 45 min. at 350*, then I put on the sauce and baked for another 45 min. They were so delicious. Got rave reviews!! Sauce was so tasty!

Reviewed on Aug. 06, 2009 by scrambledwithcheese

One of the worst recipes I have made in a long time. The flavorless ribs end up swimming in a watery, greasy, flavorless sauce. I followed the recipe exactly. I don't understand how this recipe even made it in the magazine. I really want to know if TOH is even testing their recipes anymore. I don't see where I went wrong with following the recipe exactly. The ribs looked nothing like the picture shown here.

Reviewed on Aug. 04, 2009 by schultzd548

Oh my, talk about yummy! The "secret" is picking your favorite sauce! And, it is so easy. Thanks Tanya!

Reviewed on Jul. 25, 2009 by chouk

 What's the recipe (or brand) for the 2 1/2 cups of sauce?

Reviewed on Jul. 22, 2009 by bwooley

I initially thought the same thing but then noticed that the calories are calculated as though the entire recipe is one serving, not divided into the 5 servings as catorgized in the recipe.

Reviewed on Jul. 22, 2009 by 1dandc

Wow. I was interested and ready to make these ribs but took a look at the nutrition facts. 921 calories, 58 grams of fat, etc. I think I will keep looking for another recipe.