I used this recipe to make ready-to-go ribs for dinner. It turned out a bit..overcooked. Because the ribs were slow cooked, I expected the ribs to turn out succulent and juicy...but I don't know, they were a bit tough under all that sauce...even though they did fall of the bone.
The taste was fine, but I did make some major changes. I rubbed the ribs with crushed garlic and smoked paprika in addition to salt and pepper. I made the "sauce" according to recipe and decided to add KRAFT BBQ sauce 1:1 to the sauce recommended by the recipe. Great taste.
Next time I will try another recipe that bakes the ribs instead. My mom also recommend the technique of baking with tin foil covered for most of the baking in order to keep in the moisture. The other thing I would change would be getting a fatter cut of meet...that usually makes the end product juicier -- c'mon what thing cooked in fat doesn't come out juicy.
Oh well, better luck next time!
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