Great recipe, not too salty...I was a little worried with the amount of salt used, but they were really good. Maybe a little more cooking time at the end, because the meat wasn't quite falling off the bone...
Overall: great simple recipe to follow,
BBQ Sauce: Stubb's Sweat Heat.. yummm!!

I forgot to add that I used only 1/8 of a cup of sea salt and mixed brown and white sugar. The paprika was a nice touch. I used Stubb's Sweat Heat BBQ Sauce for a little extra kick.... Fantastic!!... If you like your ribs to fall off the bone, add a 1/2 hour to the cooking time.

I followed the directions exactly as listed, even using a timer for accuracy, and they were so tough that I only ate 2 ribs and thru out the rest. Maybe it was me, because I have never made them as tender as a restaurant. I love ribs so I will try some other ideas.

I tried this recipe and did it exactly as recipe stated. I have to say that the rub made my meat way way too salty, & the boneless beef ribs were still a bit tough. So I returned to oven for another hour and half to get them to that falling apart tenderness I was looking for. However the saltiness was just too overpowering for my palate.

I will be trying this again, without the salt & I am not a big fan of paprika so will be omitting it also. I shall use brown sugar, and a few other ingredients for rub. I just need to play around to find what pleases my palate. Also will increase cooking time to hour and half each side before draining and saucing to cook the additional 30 minutes. Sorry but I can only give a mediocre rating to this recipe

Pretty good. I used Jack Daniels instead of KC masterpiece and do not regret it. I'm sure any bbq sauce would work though. Would love to try Sweet Baby Rays'.

I tried this recipe for July 4th. Since it was just for me I only had one rack of thick pork spare ribs. The recipe worked very well with no mess. I put 1 and 1/2 cup water in the pan and meat side up for the first hour. Then I flipped it meat side down and cooked them 1 hour plus ten minutes cause they were so thick. I then drained about 90% of the liquid off, flipped them again and added Stubs Hickory Bourbon sauce for the last 30 mins at 400°F. While not fall off the bone they were very juicy and tender. I could pull the meat off. Excellent recipe! I will try it again with my own dry rub.

This is an amazing recipe. The ribs were so tender and very tasty. I wasn't sure if I was suppose to cover them during their time in the oven, so I just did it anyways. The time remaining after you add BBQ sauce, I left them uncovered. I was pleasantly surprised on how tender and yummy these turned out. From now on this is how I will continue to cook ribs. I want to try bone in baby back ribs next time. (I didn't use the full amount of salt, due to diet restrictions and it didn't seem to matter in the flavor.)

This was very easy to make and quite delicious. I used Sweet Baby Rays BBQ instead of K.C. Masterpiece. Tasty!

Fantastic! Loved the way the ribs turned out... A Go To recipe from now on.

Fantastic.. So Easy! Made this a few times with Sweet Baby Ray's BBQ sauce!

Great recipe! Son and I had these for dinner. I followed the directions on the cooking time but used a custom seasoning mix. Will use this one again.

I make this recipe all of the time!! Its a regular meal for us now, we all love it!! I use Ah-Soh sauce with them instead of BBQ sauce and its incredible...easy and delicious!!

Followed recipe to the T. Amazing bones, came out real tender.

Recipe doesn't say if you cover the meat with foil or not. Also confused with the 3 (18 oz.) K.C. Is that 3 bottles? Thank-you!

Made pork short ribs for my first time ever today. Room temperature meat membrane removed, in Reynolds oven bag added sea salt, white ground pepper, ground black pepper, garlic, cinnamon, a little honey, a little cayenne pepper, rib rub, yellow mustard, Worcestershire sauce, hickory liquid smoke, mesquite liquid smoke, Kroger brand private selection bourbon barbecue sauce, beer and meat tenderizer soaked for about an hour. Cooked 3 hours at 350°F in the oven bag. Pulled the bones out, dumped everything out of the bag in the aluminum pan cooked for another hour at 300°F covered with foil. Cooked another 45 minutes at 300°F uncovered in the liquid with extra added sauce. Pulled the meat out of the juice and let the meat rest. Really good!