I have NEVER liked ribs ..... until this recipe. shockingly, I can almost eat as much of these as my rib-loving husband! I used Adolph's meat tenderizer instead of the MSG (it was what I could get) and let them marinate 24hrs in the fridge. Then covered about and hour and a half in a moderate oven. Heaven! Everybody I serve these to ask for the recipe, and nobody walks away unhappy. Thank you for changing my life-long opinion on pork ribs!

Reviewed On: Nov. 8, 2009

This is a really lovely way to dress up fish, and so simple, too. A big hit in our house that's sure to show up again and again on the dinner table!

Reviewed On: May 25, 2009

Absolutely beautiful. Yes, I used only half the amount of vinegar, but that's just a personal preference--the only 'right' amount is the amount you like. Also, if you let the vinegar cook out a minute or so, it reduces and becomes sweet, which gives the almost a raisin-y type taste. Again, whatever's your personal preference. (the cooking times will always vary, as brands of rice vary) All in all, a hit with both myself and my husband!

Reviewed On: May 25, 2009