"More, please!" is what I hear when I serve these zippy, finger-licking ribs to family or guests. The first time my husband and I tried them, we pronounced them "the best ever." The recipe has its roots in the Calgary Stampede, an annual Western and agricultural fair and exhibition in our province. —Marian Misik, Sherwood Park, Alberta
For a melt-in-your-mouth delicious main course at your next event, try these super-tender boneless ribs from our Test Kitchen. They’re treated to a sweet apple juice, brown sugar and herb combination that’s sure to have folks asking for seconds.
MY HUSBAND and I love to cook and we’re always looking for something a little different. These ribs are a refreshing change from the traditional tomato based barbecue sauces. A friend gave me this recipe years ago and it has been a family favorite since.
Meet the Cook: All of us - my husband, our two sons (19 and 16) and I - love to eat barbecued ribs. But the closest rib restaurant to us in Denver, 150 miles away. So I came up with this recipe. It's now our traditional meal on the Fourth of July.
-Jane Uphoff, Idalia, Colorado
I avoid long and complicated recipes during the summer months (I'd rather be out by the pool with my family!), so I came up with this easy citrus twist on barbecue. The orange adds a subtle, deliciously fresh flavor. I also use the sauce when I make chicken fondue.
My son and I collaborated in the kitchen one day to put our own unique twist on classic baby back ribs. We added a sweet peachy glaze and a little heat with chipotle peppers. It was a great bonding experience, and now we have a keeper recipe for fall-off-the-bone ribs.
To assure a memorable meal for your family reunion, add these not-so-ordinary ribs to the menu. "The peach barbecue sauce makes all the difference—it flavors the meat in a delightful way no one expects," details Christine Davis of Concord, California.
This is not your usually barbecue sauce on the ribs. The tomato sauce is sweetened with honey and flavored with rum and everyone loves it. My husband likes to make them the day ahead. then just reheat them. This recipe is also good with the small ribs. I put them in a crock pot and serve them as an appetizer.—Barbara White, Katy, Texas
My family loves this recipe and I always have to triple it when the entire gang is home. I usually have to make three to four slabs, because my family loves this and any leftover ribs taste great when reheated.—Terri Kandell, Addison, Michigan
Teacher, Brooklyn Elementary, Brooklyn, Michigan