Comments on: slow-oven ribs

By: Jennifer

Jennifer — Sat, 25 Jun 2011 04:35:32 +0000

Best ribs I have ever had. This is a fabulous recipe! Thanks so much for sharing.

By: Caroline

Caroline — Wed, 22 Dec 2010 18:24:56 +0000

I wrote about this a while ago on my blog, but never got to thank you for sharing this recipe! I made this according to your recipe, and they were a hit! Such a fantastic combination of spices. You can find my posting of it here if you are interested: http://engineerandanoven.blogspot.com/2010/08/ribs.html – Thank you again! I don’t think I’m making ribs with any other recipe from now on!

By: Will&Pamela

Will&Pamela — Sat, 20 Nov 2010 20:44:29 +0000

Just so ya’ know, I have this page bookmarked. Thank you for this amazzzzing recipe!

By: Robert

Robert — Sun, 14 Nov 2010 17:10:23 +0000

@bima: As the kids say, “crai mor, n00b”. I’ve used Jen’s recipe numerous times, and it ABSOLUTELY works, in multiple variations. If your ribs were overcooked in 4 hours, your oven either runs waaay too hot, or you tried to hurry the process by jacking the temp. And if you’re old enough to have a kitchen, you ought to know how to alter a recipe to taste. Recipes are guidelines, pal, not magic spells.

By: jenyu

jenyu — Sun, 04 Jul 2010 19:56:30 +0000

bima – obviously you and I are not making these ribs the same way. The recipe works for me, works for others. I’m sure if you gave exact details of what you did, we’d find out where your technique may have deviated from the one in the recipe. As it is, your frustration and your comment aren’t very helpful for anyone. And as you may or may not have figured out by now, it’s never a good idea to try a recipe out for the first time when entertaining (I know this from experience).