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A sweet, rich sauce makes these ribs so tender that the meat literally falls off the bones. And the aroma is wonderful. Yum! —Tanya Reid, Winston-Salem, North Carolina
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Nutritional Facts 1 serving equals 921 calories, 58 g fat (21 g saturated fat), 220 mg cholesterol, 1,402 mg sodium, 50 g carbohydrate, 2 g fiber, 48 g protein.
Originally published as "Secret's in the Sauce" BBQ Ribs in Taste of Home August/September 2009, p41
Blush Wine
Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.
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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!
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!
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