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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 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.
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