Adam's Ribs

I've tried several recipes from Recipezaar for all sorts of dishes. Some great, some so-so, and some not to my tastes. This recipe inspired me to rate it and add comments. It was soooooooooooo good. The meat was not dry andwas very fork tender. I cooked them in the Dr. Pepper about 1 hour and 20 min before the oven part. I found a really good bbq sauce last month called Sweet Baby Ray's which is what I used. It's bottled sauce I got at Kroger. This is the 6th time I've used this sauce. I love it. They got a website in case anyone is curious : sweetbabyrays.com. No I don't work for them but think it goes well with this OUTSTANDING recipe. Thank you sooooo much JoAnn for posting it. I highly reccomend this recipe.

I have been searching for the ultimate bbq rib recipe, and this is it!!!!! my family did a taste test and this was the undisputed winner! I cooked as directed and grilled these ribs with open pit! awesome!!!!

I hesitate to try any new rib recipe as my husband is extremely finicky when it comes to his ribs! Well, these met with his seal of approval, so thank you so much for posting. I followed the recipe exactly, except to use two racks of baby back pork ribs that I had on hand. Tender, moist, flavorful and delicious!

Let me start by saying I don't like Dr. Pepper. I was skeptical about this but decided to give it a try. WOW!!! MARVELOUS!!! I used a 2-liter for 4 1/2 pounds of pork country style ribs (with bone) and was amazed at how wonderful they were!!! My DH and BIL raved about them, and so did I!

Boiling ribs? Shameful! Next thing someone will write is they’re boiling their Turkey to speed up the process and make it tender! If you’re not going to smoke them outside, put a dry rub on the ribs. Lay them out on a rimmed sheet pan. Cover with plastic wrap ( no, it won’t melt), then Tightly cover with foil. Place in 235 degree oven for 4.5 hours. Carefully remove, peel back one corner of foil and plastic wrap ( be careful of the steam) drain the liquid then unwrap completely. Brush liberally with your favorite BBQ sauce once and wait 15-20 minutes for it to absorb into the meat. Then, I like to brush on Mae Ploy brand Sweet Chile Sauce (or more BBQ success) and place the sheet pan under a hot broiler for 2-3 minutes or until the sauce starts to bubble, to let the sugars caramelize. Remove, cut and enjoy!!