I used this recipe as an 11th hour addition to my Thanksgiving menu. I wanted a not-too-sweet recipe that could be baked while I was stuffing the turkey and reheated after the turkey came out. I didn't have all the ingredients on hand, so I substituted a generous dash each of cinnamon and cloves instead of cardamom and olive oil instead of walnut oil. I used 3 tsps. of grated fresh ginger as some other reviewers suggested - it gave it a surprising (but delicious!) hot taste when I first made it. The hotness disappeared upon reheating and I will try adding more ginger next time. Everyone loved it! My husband and daughter both asked if we could make some more to go with the leftover turkey. Thanks for the great recipe!

Reviewed On: Nov. 27, 2009

Oh boy oh boy were these good!!! I had never made ribs before but this recipe looked so easy, I decided to give it a try. It was a HUGE hit with the whole family. This is a super-keeper! Thanks, Lloyd!!

Reviewed On: Jul. 5, 2009

This is one terrific recipe! Super easy and everybody loved it. I made it just as written except that I minced two cloves of garlic instead of crushing 2 tsps. I was very pleased with the accuracy of the amounts- no waste. Thank you Carol!!

Reviewed On: May 21, 2009