I am a 36 year old African American. These are the best ribs I have ever had in my life. That's saying something. The sauce is the perfect compliment - not overpowering, not understated, but just right. I used maple syrup instead of molasses - but I'm sure molasses would be just as good. I refuse to make ribs any other way now. Quick, easy, no need to pull the membrane off the back, cook them in a bbq kettle all day at 150 degrees, marinade or any of that other nonsense. Love this recipe. Thanks Scott!

Reviewed On: Aug. 3, 2008

This is some of the best stew I ever had. 10 minutes of prep, try closer to 25 - lots of veggies to chop and chicken to brown. I started to get nervous during prep when I finished chopping all the vegetables, put them in the pot and only had an inch left for the chicken and apples. I thought I was going to have to sit on the lid to keep it on. It cooks down a little though and comes out really nice. Most of the crock pot recipes here that tell you to cook on "high", you should cook on low otherwise you will overcook your food. This is the only one I have come across that you SHOULD follow the instructions and cook on high. Perfectly spiced. Great recipe!

Reviewed On: Dec. 10, 2007

Not enough rum in this recipe. Rum should be doubled, or possibly tripled. The balls taste like nothing (a little coconutty, a little walnutty, but not enough of either to really make a good flavor). Perhaps some sugar would add to this recipe... it is a cookie we are making, after all. There is another coconut rum ball recipe on allrecipes that calls for both 1/4 cup of rum (that sounds more like it) and quite a bit of sugar. I'll bet that one tastes like rum balls. I gave the recipe 2 stars because the balls are some of the blandest cookies I have ever tasted.

Reviewed On: Dec. 10, 2007