A sweet, rich sauce makes this BBQ ribs recipe so tender that the meat literally falls off the bones. And the aroma is wonderful. Yum! &mdash;Tanya Reid, Winston-Salem, North Carolina

"Secret's in the Sauce" BBQ Ribs

pork baby back ribs

pepper

barbecue sauce

cherry preserves

Dijon mustard

garlic clove,

To girl43:  Another way to reduce the fat in ribs is to boil them for a short while before beginning the cooking process. That gets rid of a lot of the fat.  I love all kinds of recipes for ribs. As soon as I can lay my hands on some cherry preserves, I am going to try this.

I have one other rib recipe that uses whiskey which is almost on par with this one...almost. I don't tweak this at all but I really don't like fatty ribs...kind of ruins the experience so, in order to thoroughly enjoy this recipe, I take about half an hour and pull all the fat I can, as well as silver skin off the meat and bones...then proceed. Stunning!

I cooked the ribs without sauce in the slow cooker for 2 hours, drained off all the liquid, and then spooned sauce over each rib portion, put them back in the slow cooker for about 2 more hours.  When we were ready to eat I put the ribs in the oven at 450 with the sauce from the cooker for about 20 minutes to heat through. The sauce was not runny when cooked this way.  Delicious!!!!

My husband was disappointed that he didn't have time to do a run and grill the ribs I had purchased, so I fixed them with this recipe. He was very pleased with the results.

I'm not one to usually eat ribs, but when I saw a small, meaty pack of ribs at the store, I had to try them. Absolutely,  delicious.

Good flavor, fall of the bone. Somewhat dry. Maybe cooking for 8 hours was too long.

I made this recipe at least 6 times, and passed it on too!   Everyone loves it!!

Turned out great for me.  I didn't have cherry preserves so substituted red currant jelly instead.  Super easy and tasty for a busy weeknight dinner or weekend when you want to take it easy.

I have very picky eaters that never eat cooked fruit but when I made this dish it went over so well I well have to remake it again and again ..etc etc

Great flavor, but my sauce turned out runny as well.  Next time, I'll brown the ribs in the oven for a bit to get the fat out and see if that helps.

I made these ribs and they went over so much I have given the receipe to four other friends that had tasted them Yes, I plan to contine to use this receipe over and over.

This was excellent and so easy.  As noted in previous reviews, the sauce is on the thin side, but my husband and I still enjoyed it immensely, spooning it over the meat.

Cherry flavor really comes through to the meat.  I had to spoon off some grease, no big deal though.  Even better cold the next day.

Since i read in the reviews that the sauce became too thin, instead of altering the recipe i cooked it as suggested but made more sauce to serve on the side. That was a great solution to the sauce problem.

Yum!  I agree that the sauce is on the thin side and may try the suggestion to cook for awhile, then drain fat before putting sauce on.  I substituted chery pie filling for cherry preserves and ran all the sauce through the food processor so the cherries weren't whole.

This was excellent!  I followed the recipe exactly and I didn't have any trouble with the sauce being runny.  Maybe the brand of BBQ sauce could contribute to the runny sauce?The BBQ sauce I used was Sweet Baby Ray's Barbecue Sauce.

The "secret" which was the cherries didn't add anything extra to the sauce. I could have just used regular bbq sauce and it would have turned out the same. If you want the meat to fall off the bone and be juicy..its no secret. I just cooked it at 325 in the oven for a few hours. I felt let down with this recipe. I don't know how it got a blue ribbon.

Can't rave about this enough. Simple and easy to prep. Really delicious. Have served this numerous times to guests who have all given it rave reviews.

I was somewhat disappointed with this recipe. I went to the store and bought the most expensive bbq sauce thinking it would prevent the sauce from getting runny, like other people said it did, but it still ended up being very watery. The sauce definitely wasn't as thick as it looks in the picture. The ribs were definitely nice and tender but next time I would probably only cook them for 7 hours because 8 was almost too long. The flavor of the ribs was defintely lacking, we had to dip them in regular bbq sauce. Anyways, I liked the idea of cooking them in a slow cooker but next time I will definitely alter the ingredients and preparation.

"secret's in the sauce" bbq ribs

Prep Time: 10 minutes

Cook Time: 6 hours

Total: 6 hours, 10 minutes

Servings: 5

Author : Taste of Home

Ingredients

Instructions

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