Ribs: Barbequed Ribs

Nov 20, 2006 Believe the hype-- these were fantastic! I don't have a grill so for the grill part, I just put them in the oven at 350 degrees, basting frequently. As recommended, I made double the sauce and didn't leave it over for dipping--- I just slathered the whole amount on there throughout basting! The first time, I didn't listen to others advice and only made the standard amount of sauce. Big mistake! Make double!The sauce was finger-licking good (I mean literally) and I was so pleased that I made my own sauce. No more store-bought-- this one's a keeper! As other people mentioned, I also added a bit of chili pepper flakes for some heat, and it was the perfect balance. Thanks for the recipe for these tender, delicious ribs!

—MANDISSAL 

View the original article here