After carefully reading all reviews, I tried this. As I was making the marinade, I could already tell things were wrong (taste tested as I added items). The marinade did not taste like lime or ginger so I ended up increasing it to 6 T lime juice and 5 T (minced "prepared" found in produce section) ginger. There was also not much vinegar flavor so I added 6 T rice vinegar (I really love a vinegar taste to shredded pork so I needed to taste it). I reduced the soy to 2/3 c to avoid it being too salty. And in the end I increased the brown sugar to 1/2 c due to the vinegar and lime being a bit sour. I left out the garlic, as our family doesn't care for it. So then I put in the meat and stuck it in the fridge to marinade. 4 hours into the marinading I realized I didn't plan dinner that night, so I decided I would go ahead and cook the ribs for dinner that night. After 1 more hour marinading, I stuck it on 6 hours on HIGH in my crock, marinade left in (bc I was sure they would dry out w/o it--very good decision BTW). After about 5.5 hours I checked them and they were done--almost dry but with the marinade they were great. Taste was FANTASTIC...only thing I would change is decreasing the sesame oil...not sure how much bc it was only SLIGHTLY overpowering...some said switching the olive and sesame but that's not the solution bc then you lose the sesame essence which is one of the biggest reasons it called ASIAN ribs...maybe just use a little over 1/8 c sesame? I will make this again!
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After carefully reading all reviews, I tried this. As I was making the marinade, I could...