Reviewed: Feb. 11, 2011

Yumm! This was soo good! As with other reviewers I did not know what I was supposed to boil, so i added 2 cans of beef broth. Other than that I followed the recipes exactly and it was soo tasty but next time i will make more glaze!

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3 users found this review helpful

Reviewer:

Ilikefrenchies

Cooking Level: Intermediate

Reviewed: Jan. 21, 2011

We loved these! Such a great alternative to just regular BBQ sauce! The star anise adds the perfect flavor! Thanks!

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8 users found this review helpful

Reviewer:

mommyluvs2cook

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Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Nov. 19, 2010

These are delectable and fall right off the bone! The hint of anise adds an unexpectedly delicious flavor to these ribs. I made these for my Filipino husband and his brother and am waiting to see if they recognize any flavors; either way, they'll be a hit. Awesome recipe!!

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4 users found this review helpful

Reviewer:

CindyLu

Reviewed: Sep. 24, 2010

Made these tonight for dinner. I used boneless pork ribs. It turned out pretty good although the reason for my 2 stars is because you don't need so many star anise pods. It almost makes the meat too licorice tasting. The sauce is super duper sweet too. All in all its an okay recipe but I probably won't make them again.

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2 users found this review helpful

Reviewer:

kiki2197

Reviewed: Aug. 18, 2010

fantastic, added more pepper, some cinnamon sticks, a few slides of ginger and some beer and OJ to the pot.

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3 users found this review helpful

Reviewer:

trmuir

Reviewed: Jul. 1, 2010

I give this 4 stars as written, but it definitely is 5 stars with my revisions! First thing, I boiled the ribs w/ an extra 1/2c water and I added about 1/4c of that liquid from boiling the ribs and added it to the sauce; it gave it good extra flavor. Also, definitely double the sauce! The sauce has wonderful flavor and if you made it as written, it's not enough to cover the ribs fully. Secondly, I used fennel instead of the star anise because that's what I had and it does make for a good substitute. Thirdly, I used only 1/4c honey and I think if I used the full 1/2c it would have come out way too sweet. The ribs itself also came out very tender and juicy! I think I will always cook my ribs this way regardless of what sauce I use on them!

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7 users found this review helpful

Reviewer:

jctnme

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Jun. 25, 2010

These were delicious- fall-off-the-bone tender and full of flavor. I was afraid the flavor of the anise pods would be overpowering, (my whole house smelled of the spice after the boiling step), but the sauce works well with the anise flavor. I doubled the amount of sauce and added more as they cooked in the oven. I found that the sauce that dripped from the ribs burned very quickly on the bottom of the baking dish and couldn't be used to spoon over as suggested.

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4 users found this review helpful

Reviewer:

Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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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3 users found this review helpful

Reviewer:

AUEDEMAIR

Cooking Level: Intermediate

Home Town: Jamestown, Rhode Island, USA

Living In: Sanford, Florida, USA

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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6 users found this review helpful

Reviewer:

marcijean

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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2 users found this review helpful