Reviewed: Oct. 28, 2009

These were SOOO good - My whole family LOVED them. One thing - I used a cookie sheet, and the sauce bubbled up and made a mess of my oven. Next time, I will use a bit less sauce and/or use a cake pan with bigger sides.

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Nate

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Reviewed: Oct. 6, 2009

These were pretty good. I followed the recipe exactly. Next time I would place in a pan with higher sides. My glazed mixtures boiled over all over the oven. Nice flavor and I will make again.

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ChristineD

Cooking Level: Intermediate

Home Town: Matherville, Illinois, USA

Living In: Viola, Illinois, USA

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Reviewed: Aug. 23, 2009

I loved this rib recipe! I didn't mean to do this but it ended up really great! The recipe called for only 2 tablespoons of brown sugar, I put 1/4 of cup in. It still turned out really great! My husband thought it was the best ribs I ever made. Thanks for the great recipe! Peace out and cook on !

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idalee

Cooking Level: Intermediate

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Reviewed: May 21, 2009

One of the best rib recipes I have ever tried! I love the fact that the sauce bakes on and is sweet and sticky! A must have meal for my household.

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Lorrie H

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Reviewed: May 14, 2009

Best ribs ever!

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DaniMast

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Reviewed: May 12, 2009

Very Good Recipe, Easy To Make And Very Tasty

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shawnbrklyn

Cooking Level: Expert

Living In: San Antonio, Texas, USA

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Reviewed: Apr. 6, 2009

Giving this recipe 4 stars, only because I tweaked it a bit. I boiled the ribs for 30 minutes the day before and made the marinade(without the baking soda and tripled it) and used about 1/3 of it to marinade the ribs in a plastic bag in the fridge overnight). I baked ribs covered at 250 degrees for one hour, heated up the rest of the marinade (adding 2 T cornstarch mixed with 2T water into the marinade) It was nice and thick and sticky and I brushed this on the ribs and put back in the oven for 20 minutes uncovered at 350 degrees, and then brushed them again with remaining marinade. They were the best ribs we have ever eaten, sweet/garlicky/sticky and so tender and I had used the cheaper side ribs instead of back ribs!

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Wendy

Cooking Level: Intermediate

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Reviewed: Mar. 31, 2009

I turned out not bad. Maybe I was in too much of a hurry and didn't coat the ribs properly.

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miss spice

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Sherwood Park, Alberta, Canada

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Reviewed: Mar. 30, 2009

I found this recipe to be very tasty. I did not have Honey, but everything else I added. It was my very first attempt at making Ribs and i wanted something easy. This was definitely Easy. The only thing I have bad to say is the amount of Grease that these Ribs had. Will try baking them on a cookie rack or something next time to have the oil drip off onto the cookie sheet. Way too much Grease, but so darn tasty!

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Drea

Cooking Level: Intermediate

Home Town: Roy, Utah, USA

Living In: San Antonio, Texas, USA

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Reviewed: Mar. 10, 2009

This was pretty good. My husband said it would be better if it was just honey and garlic, though.

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Andrea8985

Cooking Level: Intermediate

Home Town: Albany, New York, USA

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Reviewed: Feb. 26, 2009

i used chicken soo good, and i used golden syrup because i didn't have hunny!

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Juliee

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Reviewed: Jan. 31, 2009

the ribs were fantastic, I did though preboil the meat for half an hour and then cooked them in the sauce for the hour, they melted in the mouth, thanks for the great recipe

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nwfc65

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: London, Ontario, Canada

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Reviewed: Jan. 18, 2009

We loved this - even my daughter who isn't a big fan of ribs. Read several reviews and did add the cornstarch (2 tsp in 1/4 cup water), and as I had about 3 hours before supper, I sprayed a roasting pan and baked them in there at 325 deg.; covering the pan loosely with foil until the last 1/2 hour, and stirred them every 20 minutes. They were so tender and delicious. Can't wait to try this recipe with chicken!

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Kathy

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Reviewed: Jan. 17, 2009

I use this recipe a lot. It is my most requested "please bring" to any occasion. This sauce is so versatile! For use in the slow cooker, double or triple the sauce and you can fill the slow cooker almost half full with meat. We usually use a combination of chicken thighs and breasts, but we have had success with drumsticks and ribs together. Clean up is easiest with a Pampered Chef stone, or with parchment paper. The sauce is quite runny, but if you have leftovers, it's a great way to preserve the moistness of the meat. Thanks to other reviewers for the suggestion to use cornstarch. I will definitely try that next time!

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Nancy T

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Reviewed: Jan. 16, 2009

We loved these but I took the advice of another reviewer and added 2 tbsp of cornstarch to 1/4 c.water. The sauce seemed to stick to the ribs better.

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HOLLY

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Reviewed: Dec. 9, 2008

I made this recipe with chicken thighs instead of ribs to save myself some calories:) The sauce is delish!

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Jaime-Lynn

Cooking Level: Expert

Home Town: Surrey, British Columbia, Canada

Living In: Tulameen, British Columbia, Canada

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Reviewed: Nov. 24, 2008

FABULOUS! I've been searching for ways to bake ribs, but great flavor and tenderness. This was it. My husband and daughter loved them as well. Big hit!

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Jules

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Reviewed: Oct. 29, 2008

We did not really care for the taste. I make a lot of dishes using honey, but not sure why this one was not to our liking. I did this in the crockpot, so that may be why. Will try it one more time in the oven and see what happens and update when we do.

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NewVegan

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Oct. 13, 2008

I followed the recipie exactly like it said and next time i'm going to use 2 sheets of aluminum foil cuz the liquid made a big mess and soaked through the foil and stuck on to the pan and there is way too much soya sause. I didnt really like them that much but my husband really enjoyed them.

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