I love cooking, and I usually love peanut sauces for stir frys, but this was just bad. It tasted like vegetables and tofu swimming in peanut butter. I even reduced the peanut butter to about 1/3 cup and tried adding more soy sauce and vinegar to fix it, but it just tasted like peanut butter.

Reviewed On: May 1, 2009

My husband and our guests dubbed these "better than any ribs you'd get in a restaurant"! We used one of our favorite dry rubs on the ribs and wrapped them in tin foil and let them sit in the fridge overnight. We loved how tender they were following this cooking technique, but didn't care for the sauce recipe all that much. I would have liked to have tasted the whiskey more and it was overall just not worth the effort. The cooking technique is amazing though...the only way we'll make ribs from now on!

Reviewed On: May 28, 2007

Didn't like this at all. I did use lite coconut milk, but it has the same flavor as regular coconut milk. I also did not garnish with the parsley since my husband and I are not fond of parsley. The chicken itself was too spicy, and we like hot, and the sauce was bland at best. With all the wonderful ingredients in this I expected MUCH better. Will not be making this again.

Reviewed On: Oct. 27, 2004