About this recipe: These are tender and the meat falls right off the bone. Ask a quality butcher for baby back ribs or pork loin ribs.
I made this a few weeks ago. I didn't marinate for 8 hours though, but just 4 or 5 hours in the refrigerator from the morning and 2 hours in the oven at gas 3. I made my own BBQ sauce which was extra spicy. The ribs turned out amazing. This is an easy peasy adaptable recipe. Thanks KHEFFN. - 15 Aug 2012
nice very nice indeed will be doing it again thanks :O) - 09 Mar 2016
These ribs really did fall off the bone and they were delicious!! However, I would change a couple things next time I make them. I followed the recipe as is, except I made my own bbq sauce. When they were in the oven, the foil pouches started leaking. I contributed that to the fact that I may have had too much sauce in there and also the ribs secrete their own juices as they cook. Next time I may cook them in a cooking bag or I might line a 13x9 baking pan with non-stick foil and marinade and bake them in that. The non-stick foil really works! I baked the ribs for 2 1/4 hours and then placed them meaty side up on a cookie sheet lined with non-stick foil. Then I put more homemade sauce on them and broiled them for 15 minutes. This really makes a difference because then the ribs have sauce really sticking to them, restaurant style. If you skip this part and just take the ribs out of the foil and serve them, there is no sauce on them and they look pale and unappetizing. Just be sure to check the ribs frequently as their broiling so that they don't get burned. I had 3 big, hungry guys for dinner that night and they ate 5 pounds of ribs! Just a side note, I made yummy potatoes in foil and the whole dinner was EASY cleanup! Just slice raw potatoes fairly thin and lay them in a mound on a lg. piece of foil. Put a few pats of butter on them and sprinkle with salt, pepper or any herbs you like. Seal them up good and let them cook with the ribs for at least an hour and - 02 May 2003 (Review from Allrecipes US | Canada)