These are very tasty and the meat was tender. A few of the ribs had bones and they were much juicier and better than the boneless. Typical of most slow cooking a lot of liquid/fat was released into the cooking liquid so it didn't have the strong Asian flavor of the beginning marinade and was actually rather thin and boring. Since I like to serve some the liquid over the meat or with rice, noodles, etc. I think next time I will make extra marinade to set aside and add it near the end to about 1/4 of the cooking liquid.

Reviewed On: May 4, 2009

Different & easy way to fix grilled pineapple. I've made it twice and the 2nd time I halved the butter, but doubled the honey and hot sauce (sriracha - Thai chili). Even better this way. I served it with grilled chicken both times, but I can see it as a simple dessert with a scoop of vanilla ice cream.

Reviewed On: Apr. 26, 2009

So good! I made as pretty much as written however I used garlic powder & less than a tsp. of sea salt (I was using salted butter). I used Penzey's Tuscan Sunset as the Italian seasoning and freshly grated Parm. I let it rest an hour for the flavors to meld. We used on grilled French bread and added a tad to our grilled steak as well. Yum! I'll never be making plain ol' garlic butter again. Thanks for a great recipe.

Reviewed On: Apr. 6, 2009