This is an excellent dish for a summer barbecue party. Prepare the ribs in advance, and when your guests have arrived, finish them off on the barbecue. You'll have them wondering how they got so tender and tasty so fast.
- 27 Dec 2012
I've made ribs using this method a couple of times since finding the recipe. I've found that for really tender ribs they need to simmer more than an hour - our best yet were simmered for 2.5 hours at a very low simmer and then covered and put in the fridge to cool in the cooking water until we were ready to grill. Also, rather than salting the water I used Adolf's meat tenderizer. While the sauce which accompanies the recipe is good, I've found that we actually prefer our favorite bottled BBQ sauce. It's just as good and much easier. I grill the ribs until heated thorough and then brush on the sauce during the last few minutes to prevent the sauce from burning. These are great for making ahead and require so little effort that they are definately a keeper. - 12 Jun 2004 (Review from Allrecipes US | Canada)
These were fantastic. I only made 1 change. Instead of boiling the ribs I wrapped them in foil and baked them in 275 oven for 2 to 2-1/2 hours (until tender). These were the best ribs I have made. - 16 Jun 2008 (Review from Allrecipes US | Canada)