Reviewed: Nov. 15, 2009

Excellent marinade. Excellent flavor.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Hobson

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 30, 2009

I used this sauce on round steak sliced thin for a stirfry boy was it good flavor will use again thanks

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ellemae3

Cooking Level: Intermediate

Home Town: Brownstown, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 17, 2009

This is similar to a popular Korean food called Kalbi, but Kalbi is made with beef, so I think this marinade will work with beef, like round steak. I didn't have lime juice so used lemon instead, and I didn't have Sriracha sauce so I used 1/2 tsp of hot pepper flakes. I marinaded for only 3 hours and then cooked in the oven at 350 for 1 hours (I didn't know I had to marinade it until I was getting to make it for today). It was delicious! My daughter, who just turned two, asked for more after she finished her plate. It probably could have been marinaded a bit longer, but I put leftover marinade juice on the meat (I should also note that I only used 3 boneless meat for the entire marinade). The meat was still tender (not like crock pot tender but tender enough), but I thought it was a little salty so I'll use less soy sauce next time. Overall, it was fabulous!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Na Ree

Cooking Level: Intermediate

Living In: Victorville, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 1, 2009

Amazing! The only change I made was to use bone-in country style ribs. Other than that, I followed the recipe to a tee. They were falling off the bone tender and delicious. I will make these again and again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SEY1

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 27, 2009

This was extremely delicious. The best rib recipe I've tasted. I did make a few changes but the flavor is exquisite. I used bone-in ribs, added five spice powder, substituted red pepper flakes, and then baked them at 330 degrees for 1 1/2 hours in their marinade. Just before baking, I added a couple tablespoons of tomato sauce. I served it with coconut rice and ceasar salad. Good cookin', Aliskill!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Lace

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 9, 2009

My husband LOVED this, and he is very hard to please, especially when it comes to Asian fare. He is Filipino, and the son of a professional chef, so there you go :) Oh, and I had to substitute 1/4 tsp red pepper flakes for the hot sauce because I didn't know what that was!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Mama Zita

Cooking Level: Intermediate

Home Town: Des Moines, Iowa, USA

Living In: Orinda, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 15, 2009

I followed the recipe with the exception of the slow cooker. Instead, I baked in the oven at 350 degrees WITH the remaining marinade for about an hour or until tender. DELICIOUS - the marinade flavor stayed in the meat and was really good. Spoon the drippings over the meat. Will make again.

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

Rosie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 10, 2009

As mentioned, the meat is very tender and falls off of the bone. I used bone-in ribs which worked fine. Since others said that they lost some of their flavor, I made a little extra sauce to put on before I served them, but I would use less soy sauce next time because of the salt. Served them with pineapple fried rice.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LSchweizer

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 29, 2009

These ribs were so tender and just fell apart. They made a lot of juice in the crock pot as they were cooking, but I think they subsequently lost some of their flavor. I don't know if we would use this exact recipe again. I served this with baked french fries and canned sweet peas.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

DaniellePaoli

Cooking Level: Beginning

Home Town: Winter Haven, Florida, USA

Living In: Belvidere, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 5, 2009

I really loved this recipe - the flavor and ease of preparation make it a favorite. The second time I made it I switched recipe amounts of olive oil and sesame oil just because the sesame oil seemed a little bit strong the first time around. I also had to decrease the cooking time by an hour, and that actually worked better for my slow cooker. These are so yummy, I found myself eating them cold right out of the fridge the next day! I served them with rice and roasted asparagus.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

fishermomma

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 4, 2009

These are very tasty and the meat was tender. A few of the ribs had bones and they were much juicier and better than the boneless. Typical of most slow cooking a lot of liquid/fat was released into the cooking liquid so it didn't have the strong Asian flavor of the beginning marinade and was actually rather thin and boring. Since I like to serve some the liquid over the meat or with rice, noodles, etc. I think next time I will make extra marinade to set aside and add it near the end to about 1/4 of the cooking liquid.

Was this review helpful? [ YES ]
17 users found this review helpful