I used this recipe 4 years ago on 4th of July and have been demanded back every year and especially by a grand niece who just turned 5 years old. Best recipe ever.

Great recipe! I first made these for my wife's birthday meal. We always make a special meal for someone's birthday. They were a big hit. You can always tell by all of the ummmm's. It may be the only why I'll make ribs anymore. The sauce is so good that you'll suck your finger prints off. And the leftover sauce is great on wings also. Have made them a few times now. Had to change the sauce recipe once because of not having pineapple juice. So I substituted Captain Morgan's dark spiced rum. That was also excellent and may be done again. Thanks Larry, you hit a homerun on this recipe.

BUY A SMOKER and do ribs right!

Simply marvellous! I too doubled my sauce and used regular spare ribs. Thanks for posting! May you have many blessings.

First of all... Larry, great sauce recipe!!
I was looking for a way to make some quick "fall off the bone" ribs by using my smoker. My problem was that I was short on time and didn't have the time to smoke them for 9 hours. So I compromised! Here is my suggestion for someone who wants the same result in a third of the time..
Its called 30, 1 and 2!

As I was preparing the finger 'lickin sauce, (30 minutes), I threw the ribs in the pot and let them boil away.
Once the sauce was done simmering, I removed the ribs from the pot and put them in my CAS, (short for cheap ass smoker). I did add a real light rub to both sides of the ribs once I removed them from the pot.
I had already filled up the side box with mesquite charcoal, and had it preheated to about 275°F.

Lay the ribs on tin foil, bone down, uncovered for 1 hour.
After 1 hour, I turned the ribs over, facing the meat down. Prior to the turn, I poured Larry's great sauce on the foil, so that the meat was smothered. Pour the remaining sauce on the top, or bone side. Cover the ribs with tin foil for 2 hours, keeping the heat at 275-300°F.
I dare you to not pick at the edges of the ribs in the final 30 minutes as your "testing" the meat for wellness!
If you like your sauce glazed, remove them from the foil and place them back down on the grill for 8 minutes, 4 minutes on each side.

Final result was fast- 3.5 hours, fall of the bone natural smoked ribs in a finger 'lickin sauce! One little change was instead of butter, I used olive oil. Enjoy you'all!

All I can say is, OMG! First time cooking ribs. Birthday party for me. All the guest were raving over the taste and tenderness of the ribs. I've been given the title the 'designated rib cooker.'

I tried this with some spare ribs rather than baby backs, AMAZING! Need a little more sauce for the larger cut, but the recipe is easy to double, and the sauce is great on everything, so I'm going to make extra to keep for another time anyway! Thanks Larry!!!

Great sauce... enough for 3 racks. I was not early enough in my prep. so did not have a full 9 hours to slow cook these... increased the temp to 215°F and cooked for 5 hours instead. The meat still fell off the bone... delicious!

Are u serious, 9 hours? Really? Won't the ribs end up being too dry and too hard? I may try this one day, but I'm kinda scared b/c I don't wanna waste my time or money. But this recipe and the comments are very interesting.

Made this tonight according to the instructions. Indeed, this is a very good recipe. Of course everyone has their preferences, and I may tweek it a little in the future, but as is it lives up to its name very well and is certainly the best I have had at home or in any chain restaurant. I won't claim that there isn't a restaurant outr there that can do better, but there can't be many! Excellent!

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!

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!

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'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.

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!!!