Reviewer:

JEREMYBBARNES


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Reviewed: Feb. 23, 2007

My boyfriend and I just started to cook more at home and we found this recipie to be very tasty and easy to cook. But 45-60 minutes seemed like a long time for ribs. We took it off after about 30 minutes. We also doubled the basting sauce recipie for 2 lbs of pork ribs and we had just a little bit left over. Everything turned out great!

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Reviewer:

kt.gerloff

	Cooking Level: Beginning Living In: Dallas, Texas, USA
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Reviewed: Dec. 19, 2004

I changed the cooking method for this recipe because I wanted to cook my country style ribs in the slow cooker. I was concerned that the cinnamon would become too strong with the long cooking, so I left it out but tossed everything else in the slow cooker, turned it on and left it all day. I thought it tasted really good. The mustard cuts the sweet of the cranberry sauce perfectly.

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7 users found this review helpful

Reviewer:

chellebelle

	Cooking Level: Intermediate Living In: Olympia, Washington, USA
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Reviewed: May 7, 2004

These tasted GREAT. I did bake the ribs instead of grilling though and it took longer than 60 minutes, but the ribs were REALLY thick ones. I would double the sauce next time, as what I had was just enough to pour over the ribs for cooking. And the flavor gets better in the leftovers (if you have any)!

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Reviewer:

BARNKITTY

	Cooking Level: Expert
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Reviewed: Jan. 25, 2004

Cranberry Glaze was too thick...adults thought it was ok...kids did not like these ribs!

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Reviewer:

JORLICH


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Reviewed: Jan. 25, 2004

Excellent! A very simple,tasty,unique recipe, but I would recommend the following: (1) Although the receipe indicates "6 servings", one and one half pounds of ribs with the bone in is really "2 servings". Adjust accordingly. (2) The sauce is fabulous, but the original recipe just doesn't give you enough. I would triple the amounts listed, so you have plenty of sauce to serve over the ribs. It's no problem, the ingredients are simple and cheap. (3) The sauce will burn easily, so if you like to grill the ribs like I do over medium-high heat, baste the ribs only during the last 5 minutes of grilling.

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18 users found this review helpful

Reviewer:

GUYCHEF

	Cooking Level: Expert Living In: Milwaukee, Wisconsin, USA
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Reviewed: Jan. 25, 2004

The sauce was the best part of this recipe. I found the meat not to be as moist and tender as I would like. I found I needed to cook the ribs longer than the time recommended in the recipe.

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7 users found this review helpful

Reviewer:

PEGO


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