Are You Kidding??

Tom H - July 2, 2009 07:32:13 PM PST

You cannot get pull-off-the-bone ribs in 1 hour, much less 20 minutes per side. Once again, the queen of the jail cell is blowing "smoke up your butt". It just goes to show you how shallow this fake "diva" is. All puff and no substance. She has never cooked proper ribs in her life.

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my suggestion for moist fall off the bone ribs is...........

clint - August 15, 2009 04:27:47 PM PST

brine your rack of ribs with 1/2 lb of kosher salt, 1/2 lb of brown sugar, 4Tbs of garlic{fresh}, and 2Tbs of black pepper, and 1 gallon of water overnight or at least 5 hours befor cooking. Oven at 350 degrees cover tightly with foil and go low and slow until internal temp of 215 to 218 degrees. pull out of your oven and cool at room temp for 20 min, then into the fridge still covered {keep the moisture in the tightly wrapped ribs} overnight again. two days prep you ask? yes 2 days!! finish on the grill on low heat until a nice brown crust have formed. truthfully you don\\'t even need sauce but stay away from carolina style sauce go for a st louis or texas style if you must.

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HAHAHA

chris c - August 15, 2009 06:38:53 AM PST

There\\'s enough sugar in the recipe for 20 racks of ribs.Try cooking theses on the grill and you\\'ll end up with a big pile of burned sugar.It might be OK on a smoker,cooked low and slow but there\\'s really no need for all the sugar.You cook ribs for this short of time and your dog will have a hard time chewing them.Why did I stop on this site anyway,I should have known there would be some bull flying around in here.Just don\\'t cook your ribs this way and don\\'t boil them ether.

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Damn Thems good ribs

trucker71240 - May 10, 2008 12:39:53 PM PST

Good Ribs Child

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