Reviewed: Apr. 3, 2012

I liked the suggestion of browning the ribs in flour. Nice. The fat on the ribs crisped a bit because of it and it was good tasting. I put the sauce on at the last 10 minutes of cooking however.

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Reviewer:

freckles

Cooking Level: Intermediate

Reviewed: Feb. 29, 2012

Tasty new dish. I made the recipe for the first time last week but didn't use the cloves or the allspice which we didn't have on hand. The ribs were still quite tender and flavorful. This recipe is a keeper.

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Reviewer:

stuck

Reviewed: Feb. 10, 2012

I used pre-made bbq sauce, left everything else the same. Even my pickiest eater loved this!! I will definitely make this again!!

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Reviewer:

Andi

Cooking Level: Expert

Reviewed: Jan. 24, 2012

I made this the other nite for dinner and I followed the advise of another reviewer. I used balsamic vinegar in place of cider and I used liquid smoke in place of worcestershire sauce. I found that it was still pretty sour due to the ketchup and vinegar. I added about a quarter cup of dark brown sugar and approx. one teaspoon of ground ginger. Once the ribs were done, I removed them to a platter and I reduced the sauce. I also made a slurry to help thicken and it turned out really awesome!! Thanks for a great recipe

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Reviewer:

Tracy M

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Oak Forest, Illinois, USA

Reviewed: Jan. 16, 2012

I made these for dinner last night, very good easy recipe. My husband asked me to make them again. I didn't improvise much, just added a few squirts of Sweet Baby Rays BBQ sauce. Yummy!

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Reviewer:

Mare

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Tinley Park, Illinois, USA

Reviewed: Oct. 30, 2011

all I could taste was Worchestershire!!! This would have made a better marinade. but not to be used for sauce.

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Reviewer:

drivingbindfolded

Reviewed: Sep. 22, 2011

Sorry but I did not care for this recipe. The flavors just did not blend well in my opinion. The allspice and cloves were over powering. Maybe its just me but will definitely not be making this again.

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Reviewer:

NST62

Cooking Level: Expert

Living In: Wakefield, Rhode Island, USA

Reviewed: Jul. 21, 2011

Amazing, I didn't realized what a difference flouring and browning the ribs make. My kids ate this up. The only thing I did different was that I used Sweet Baby Ray's Maple brown sugar due to a time crunch. Yummy!!

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Reviewer:

Rachel Clay

Reviewed: Jun. 22, 2011

This is the first time I've reviewed a recipe, I couldn't let this one go without comment. The only change I made was I added a couple peeled and quartered red potatoes and skipped the thickening. Definitely a keeper recipe.

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Reviewer:

joanie

Reviewed: May 5, 2011

I followed this recipe exactly as it was written, as I usually do before mofications. I will not change a thing about this recipe. The meat was very tender and sauce had a great flavor. This is a keeper for my family.

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