The cooking method is great, but I am on Atkins and did not use sugar. I only used coarse sea salt and cyan pepper for the rub, and topped it off with a light coat of Stubb's BBQ (delicious and low sugar). With a lite coat of BBQ it is advisable to cook less than 20 minutes after draining liquid.

For those on Atkins, "G Hughes" makes a whole line of sugar free sauces, condiments & dressing that are outstanding, even if you're not on Atkins or diabetic. They have several different BBQ sauces, I highly recommend trying that brand w/ these if you need to restrict sugar or just want a tasty sauce.

Used a fraction of the salt and since I was on Atkins I used Splenda and together with my own spice additions they came out perfect!!! Keep them covered and make sure you add enough water. Careful watching them in the oven after the 2 hours or they can dry in the last half hour when the water is drained (happened once and not good). They are cooked after the first 2 hours after that either the oven or BBQ is just for the sauce and searing/grilling (maybe 10 min).

I made this (with some alterations) and it came out absolutely fantastic. Here are the alterations I made.

(Note: I made a 2.5 lb package of beef ribs, and they were covered at all times while in oven)

- Rather than using water, I used beer.
- Rather than sweet KC Masterpiece, I used Sweet Baby Rays.
- Rather than 1/4 cup regular sugar, I used 1/2 cup of dark brown sugar
- Rather than 1/4 cup of salt, i used 1/8 (maybe even a little less)
- In addition to the listed ingredients in the rub, I used a few ounces of maple syrup, a teeny bit of garlic powder, and a shake or two of cinnamon.
- After the 30 minutes at 400°F, I removed the ribs, applied BBQ sauce (mixed with some Frank's Red Hot), wrapped them, and threw them on the grill (lowest possible setting) for 5-10 minutes.

No complaints whatsoever. I eat a fair amount of ribs from decent BBQ places and these rivaled them.

Turned out fantastic. I used "country style" ribs (which is the cheap but really good pork). I only sprinkled salt over the top and again when I turned them over. I covered it for the 2 hours, and added some pepper to the rub. It would work better with FRESH paprika, not the store-bought stuff. I used a big roaster and drained - it worked plenty well enough.

They turned out nice and tender. Will definitely do this one again.

Wow 100% delicious. First time I've cooked ribs and they are fabulous. Thanks :)

Great! Came out just as planned, I sprinkled a little brown sugar on the ribs during the 30 minute cook process.

I just tried a piece out of the oven, they were wonderful! I only did an 1/8 of salt, but everything else the exact same ! They are great I can't wait to eat them!

This really worked!!!! I usually mess up all my dishes but this one was fail-proof and delicious. Thanks!

Excellent recipe! I have triplet 10yr old boys and this dish has quickly become their favorite meal!

I was searching for an easy way to prepare pork ribs and found your recipe. I used Sweet Baby Ray's B-B-Q and no paprika. They are excellent! So EASY and so GOOD! This recipe is the best.

Time is perfect! Don't be afraid to cut off a few minutes on the 2 hours to save a little time, if needed. Made them twice, and cut 10 minutes per side the second time, but did full 30 minutes at 400°F. Used Sweet Baby Ray's Hickory. When doing the water, I added sugar, salt, and a squeeze of the sauce for flavor. I used Grill Master's Pork Rub and no salt, sugar, or paprika on the meat. Make sure to wait till the last 30 for the sauce!

This is a great basic recipe, but many thing make it better & easier. First, Give the rack an overnight rub of your fav. flavors. I like cajun spice, Lemon pepper, Crushed red pepper, Salt & pepper. Next, Give the rack a quick run on the grill to get a slight char. Be careful to not let the rub catch flame. 10 to 15 min. max. Put it in a baking pan, oven @ 250°F with pickle juice & beer & half a yellow onion for 1 hour, basting @ least once. Flip, Put other half of yellow onion on top, baste & repeat @ 250°F for an hour, basting @ least once. Drain off baste & add barbecue sauce. I prefer "Sweet Baby Ray's". Be sure to bury those perfectly carmelized onion slices underneath for 20 mins. a side. Check once for barbecue baste a side. Whalah, there's the family secret. Try this recipe once & you'll be a god among barbecue enthusiasts.

Very good. Followed recipe exact and turned out great :) thank you.

I was hopeful about recipe. Completely disappointed. Sodium overload burns the tongue. Never again. Meat is not as tender as I had expected. I will keep exploring for the correct recipe.

It's the method of cooking that makes this wonderful. I didn't put any salt or sugar on mine. I used some other seasonings. It turned out just as promised: moist, tender, and delicious. Served with fries, cole slaw, and peach tea, this was button poppin' good!