I love maple syrup and so does my family, so I gave this recipe a try. It's well worth the effort! I make these ribs often, and I never have leftovers. With two teenage boys who like to eat, this main dish is a real winner.—Linda Kobeluck, Ardrossan, Alberta
Folks will go back for seconds once they get a bite of these tender mildly tangy ribs. That's okay, because the recipe makes a big crowd-pleasing batch. Expect compliments, not left-overs! —Lynn Gaston
I found the recipe for this tangy-sweet basting sauce when a surplus of plums sent me searching for new ideas to use all the fruit. In summer, I like to finish the ribs on the grill, brushing on the sauce, after first baking them in the oven. — Marie Hoyer, Hodgenville, Kentucky
This recipe comes from my mother-in-law, but my husband—who has a knack for spicy creations—perfected the flavor. When we invite friends for dinner, they ask if this is on the menu! —Jayne Yount, Aurora, Colorado
For a mouthwatering alternative to the usual barbecue sauce for ribs, try this slightly spicy recipe from Sharon Taylor of Columbia, South Carolina at your next picnic. "The peaches add just the right touch of sweetness and a lovely color to this special sauce."—Sharon Taylor, Columbia, South Carolina
“My friends have asked me to bottle my barbeque sauce, rub and marinades. My favorite saying is, 'You cook it, and they will come.'” And they sure will with these tender ribs on the menu! Thanks to Allan Stackhouse Jr of Jennings, Louisiana for the recipe.