My 11 year old says this dish goes on his list of favorites (w/ mac & cheese at the head of the list, that's saying something!) ONE THING I want to suggest: if you're like me, and don't always have honey stocked in your pantry, use some of the pineapple juice from the can of pineapple chunks you will use in this recipe. For the 2 TB of honey, I substituted 3/8 cup pineapple juice. It was the perfect amount of sweetness, and the acid from the juice helps tenderize the chicken in the marinating process. This recipe is perfect for customizing-- you could use green or red peppers, cherry tomatoes, oninon, etc.-- but don't be afraid to try it out exactly as is, it's terrific!

Reviewed On: Jun. 25, 2009

Turned out perfectly on the first try-- not one adjustment needed! Everything this recipe said it should be, it was-- light, fluffy, sky high and hollow in the center to hold gravy. I did follow the advice to let milk and eggs come to room temperature, and it must have helped-- my whole family was delighted w/ this recipe! Absolutely a keeper-- thanks for posting!!

Reviewed On: Feb. 1, 2009

Man, did my husband rave about these ribs! I used 2 cups of a bottled sauce as a time saving measure-- after the 30 min. in the oven, sliced the ribs into individual pieces and let marinate in the BBQ sauce overnight-- then added a 12 oz can of beer to prevent sticking and burning. Pre-cooking in the oven and then the slow simmer had these ribs fall off the bone tender-- literally! AND-- that membrane/skin that you find on one side of the ribs (which can get kind of tough)? Right after they're done in the oven is a GREAT time to remove that-- just lift it up w/ the point of a sharp knife and peel it right off. Having that off helps w/ tenderness of the meat, as it can absorb more sauce while it cooks!

Reviewed On: Feb. 1, 2009