This was sooooo good, tasty and moist, melted in your mouth. I did not have a cooking bag so I put in a round glass casserole dish and covered. I used a 1.44 pd pork ribeye roast...I seasoned with garlic and onion powder, also seasoned with Tony Cachere Creole Seasoning. I really did not measure the brown sugar (did not have light used dark) but it looked like 2/3 cup and maybe a little more than 1/4 cup of cinnamon applesauce. I am not a big ginger fan, used approx 1/2 teaspoon. I also used approx 1 teaspoon of soy sauce. Baked for 1 hr and 15 minutes. Highly recommend.

Reviewed On: Dec. 1, 2008

Excellent, I did add juice from the artichoke to moisten, also used less bread crumbs. All and all wonderful, got plenty of comments on how good this was and so simple to make. A keeper

Reviewed On: Jul. 8, 2007

This is a keeper....I added a few more ingredients...some onion powder, galic powder, Tony Cachere cajun seasoning and I topped with Itlian bread crumbs, I also used breast tenderlions. I also did what others did and added half sour cream and half mayo. YUM YUM

Reviewed On: Mar. 11, 2007