Fantastic - my husband, who is not ordinarily a "rib man" had to force himself to stop eating. It did take a lot longer to cook the water off but I think that was necessary to tenderize the ribs. Now we plan to try this same method and flavor with a brisket ( you know Texans and their briskets) and will let you know how it works, either with an update or a new recipe - whichever seem appropriate.

Reviewed On: Nov. 17, 2009

Delish! didn't give it a "5" because I usually reserve the top rating just in case somthing better turns up. But this was really good. I used organic, air-chilled chicken breasts that I cut thin enough to cook evenly and made a few changes, based on what I had - romano, panko, and dried Italian herbs - and cooked it in the toaster oven becuase it's soooooo hot here in Central Texas. Served it with a spinach, feta, red onion, mandarin orange, walnut salad dressed with creamy balsamic.

Reviewed On: Jul. 31, 2009

This was a tad sweet - next time I'll cut down on the sugar. That said, everyone at the table enjoyed it and I'll make it again.

Reviewed On: Jul. 21, 2009