Reviewed: Nov. 25, 2009

This was amazing. I used 20 oz of beef broth in the stock pot. Only 3 lbs of ribs but didn't cut anything else. WOW!!! TY!

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AUEDEMAIR

Cooking Level: Intermediate

Home Town: Jamestown, Rhode Island, USA

Living In: Sanford, Florida, USA

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Reviewed: Sep. 3, 2009

I love this recipe, it reminded me of Polynisian ribs. I put a little dry sherry and some of the fresh ginger in the soy sauce while it was braising. Family loved the honey lemon glaze.

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marcijean

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Reviewed: Aug. 29, 2009

I like this because it isn't dripping with sauce. I followed the recipe and there is no need to add liquid. The meat creates its own liquid as it cooks.

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MMR

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Reviewed: Jun. 16, 2009

Thanks so much for this recipe, my husdband hates the flavor of BBQ sauce, and this was a great alternitive! I served these as a strarer at a BBQ, BIG HIT, I boiled the ribs the night before,and baked them in the morning. I used lime juice instead of lemon, and soy sauce instead of worcestershire, because that is what I had, I also slightly reduced the star anise, next time I will use mor ginger and more lime juice! SO GOOD

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Amy CC

Cooking Level: Expert

Home Town: Nashville, Illinois, USA

Living In: Plainsboro, New Jersey, USA

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Reviewed: Apr. 22, 2009

great recipe tastes like black licorice

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tennywyo

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Reviewed: Nov. 12, 2008

This is an AWESOME recipe! Our guests always finish it - I never have any leftovers! It is more flavourful than your typical sweet & sour type of rib recipe. I always make a little extra sauce & freeze for next time. Thanks for the great recipe! It's a favourite!

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CJ

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Reviewed: Jul. 29, 2008

very sweet! but my husband loved it. also used the marinade of chicken drumsticks and also came out great!

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Elizabeth

Cooking Level: Intermediate

Living In: Brentwood, California, USA

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Reviewed: Jul. 17, 2007

Ok, Just a few things. I only had 3 lbs of Ribs on hand, and what exactly is suppose to boil? the four Tbsp of Soy sauce is not enough to boil. So i added Two cans of Beef Broth and that was such a perfect fit. Secondly, I didn't have onion on hand so i added Onion Powder to the pot and also added Garlic Powder, Adobo Seasoning, Salt, Pepper, and a touch of Vinegar. I did make the basting part exactly as told and it was just such a small amount there was no drippings to work with, and remember i only used 3 lbs of ribs. The Ribs were Good, but my husband and i both agree that maybe a tad too sweet.

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Andrea

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Reviewed: Jun. 1, 2006

De-lish! Were'nt sure what liquid to "bring to a boil", so we used a couple cups of beef broth. The sauce was fantastic. Would be great with rice. No problem finding the ingredients at our local chinese grocery. Will make again.

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BEGINA

Cooking Level: Expert

Home Town: State College, Pennsylvania, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Feb. 8, 2006

I thought it was okay. It was a little plain for my taste. I disliked the fatty little pieces of meat, wished it was leaner. I would have doubled or quadrupled the ingredients for the sauce so I could cover up the plainess of the meat.

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Nic

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Reviewed: Jan. 12, 2006

Everyone loved it.. Thanks Christine.

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califcook

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Reviewed: Jan. 2, 2006

This is awesome! I added some dried peppers and it was great!

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edel

Cooking Level: Intermediate

Home Town: Dededo, Dededo, Guam

Living In: San Antonio, Texas, USA

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Reviewed: Oct. 6, 2005

The glaze flavor is excellent, my favorite part of the recipe! I didn't think the recipe was time consuming (you do have to plan ahead) and it certainly was not labor intensive. Recently, I have started using my slow cooker, instead of a stock pot, to cook the ribs before the final baking.

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selhull

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Reviewed: Oct. 5, 2005

WOW!!! Every last member of my family came back for seconds on this wonderful dish!! My kids are not big meat eaters (not for lack of trying on my part) and they gobbled these down like candy. I double the glaze as recommended on a previous review, but other than that, I followed the directions to the letter. I can't wait to serve these for family and friends, they were an instant favorite for my family.

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Mrs_Mike

Cooking Level: Expert

Home Town: Anaheim, California, USA

Living In: Victorville, California, USA

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Reviewed: May 30, 2005

I didn't have any star anise so I crushed some anise seed instead. This recipe is wonderful but I would make extra glaze.

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MISSWEIGL

Cooking Level: Intermediate

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Reviewed: Jun. 21, 2004

yummy!

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FILROSE

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Reviewed: Oct. 27, 2003

This recipe was great. Sweet, but not artificial tasting. Unfortunately, the recipe omits what kind of liquid to "bring to a boil". Pretty sure it's not the 4T of soy sauce. I just used a couple cups of water and it was fine. I also wished they described the consistency of the honey sauce to know when it is done. I tried to reduce it some and let it simmer only about 5 minutes.

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MYPUCK

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Reviewed: Jul. 8, 2003

These were great!! Time consuming but not difficult; I cooked them for my boyfriend and me, and used three lbs. of ribs instead of six. But I didn't cut any of the other ingredients in half, so the ribs could still have liquid to simmer in, and lots of sauce. Next time I will just decrease the star anise. These would be great to take to a party, cut into smaller slabs. A nice change from regular bbq ribs! Thanks Christine!!

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MISS MARIE

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Reviewed: Oct. 9, 2002

Thanks Christine for a wonderful Asian ribs recipe. I must admit that finding all the ingredients required for it was not an easy task...as far a the quantity of meat, well it was a little bit too much for our family. The solution was to scale the recipe down to 8. It was a time consuming and labor intensive project...but it is well worth it for a special celebration. Your ribs can be the star of any feast. Salamat!

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ISSIS

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Reviewed: Apr. 26, 2002

Awesome flavor...I didn't have star anise...but used tarragon instead. Turned out great. My kids didn't care for it so much...more for us! Great recipe

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NVRMIND789

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Filipino Ribs

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