As good as any restaurant! Make these ribs! I very rarely take the time to write a review, but these were so good, I view it as my civic duty to let people know how good this recipe is! The secret to making fall-off-the-bone tender ribs has eluded me for nearly 20 years... until now! The ribs turned out fantastic, truly as good as you can find in any restaurant. I'm not exaggerating! MY MODIFICATIONS: I did what many other people suggested and used BBQ sauce instead of ketchup (actually, I used BBQ sauce and some honey), and I used ketchup in place of chili sauce. I also added many dashes of hot sauce (like 15) and a little bit of liquid smoke. Before serving the ribs, I put them on a foil-lined baking sheet, spooned some of the sauce onto them, and baked them at 425 degrees for about 10 minutes per side. I did this to carmelize some of the sauce onto the ribs. Again, these were excellent! The meat came right of the bone as soon as I sank my teeth into it.

Reviewed On: Jan. 1, 2011

Of course anything with chocolate chips in it won't taste bad, but I followed the recipe exactly, and they turned out way too cake-like and not firm like real biscotti. I'm very disappointed in how they turned out and would be very afraid to dunk one of them into my coffee, for fear of it dissolving. An excellent biscotti recipe at allrecipes.com is called "Biscotti" by Jandee (I don't know this person in any way, by the way).

Reviewed On: Sep. 25, 2010

BETTER THAN ANY RESTAURANT! I doubled the sauce recipe after reading that advice in other reviews. I'm glad I did. I think the recipe as written would not make enough sauce for a whole pound of pasta. Plus, the sauce tastes so good, you'll want plenty of it to dip your bread in. The sauce turned out great! I added the following while I was browning the pancetta: 1/2 a large onion (chopped), 1 package sliced mushrooms, 1 can of peas (drained), 4 large cloves of garlic (minced), 1/2 tsp red pepper flakes. These additions just make the meal more substantial.

Reviewed On: Jun. 2, 2009