This is how I prepared mine and it was the best rib I have ever made. Those boiling and cooking under 7 hours don't even know. This is the best home oven method of making a rib!

I do a similar "slow-cook" style with ribs. I only use a dry rub though. I take a rectangular baking pan with about an inch of water (with a tad bit of liquid smoke for flavor). Take a bread cooling rack (sprayed with cooking spray) and sit that on top of the pan. Put the ribs (already coated with rub on the rack. Use a couple of large pieces of foil and "tent" the whole thing... set on a cookie sheet and throw it in a 185°F oven for 8 hrs or so... open foil and cook 30 minutes more... pull that baby out of the oven and impress the livin' hell out of you friends!
cheers~

I made these ribs last night...I only changed the mustard to yellow mustard. The were the best and most tender ribs we have ever eaten!

Don't put all the sauce on the ribs. Make sure to save some extra for the ribs when you're ready to eat.

Best ribs ever.

Fantastic. Absolutely the best ribs we've ever made, and we've made quite a lot. We were out of liquid smoke, but the sauce was still delicious.

I made these a while back and lets say it was amazing. So amazing that, im here again and cooking for christmas tommorow. The only thing I did different and it probably made no difference. Cook at 150°F for 10 hours and 170°F last 4 hours. Yes 14 hours total but you really can just flick the bones out.. Lol

You're the man Larry, DEEEEELISH

Larry, I have been making these ribs for about 4 years now and friends are still asking for the recipe! They are the BEST ribs we have all ever tried...fall off the bone..and the sauce is what makes it. I tried, in a hurry, to cook them the same way with another sauce and they didn't even come close. Thanks for sharing :)

These ribs rock! Nicely done Larry ! Stick to the recipe everyone , it's not broke so don't even try to change it!

It is 10:40 p.m. and my ribs are ready to be put in the oven for their 9 hours of cooking. The sauce is very good, I know the ribs will be terrific when finished. I will post later after my dinner guests have had a chance to sample these wonderful ribs. So thankful for the recipe!!!

I've been doing this for years. However, I only use his sauce about 35% of the time (it is the best way). I've used baby rays, famous Daves, and super smokers Texas hot (the best store brand IMO). For fathers day today, I'm goin 1 rack with Larry's sauce (get an extra 16oz bottled for other things =) ), and 1 rack split. Half dry rub, half Chinese style sauce. Good eatin tonight.

You are the man Larry.

I tweaked this a bit (added less of the sweeter elements) as it was getting a little sweet and ketchupy for my taste -- but, man, what a great recipe to start from. The flavors just exploded on the tongue, with a sweetish start and a nice spicy back-end. Also, the slow-cook method was definitely the way to go; the meat fell off the bone. Threw 'em on the grill, mopped with sauce, flipped 'em a couple times to let the sauce caramelize a bit -- took about 8 minutes. These were some of the best ribs I've ever had.

I have been a chef for years and after a while all you have to do is read a recipe to figure out if it will work and somewhat what it will taste like and this one is a keeper!

These are the best ribs ever! They are even better than my sister-in-laws; who previously made the very best. Now even I can make great ribs!