Reviewed: Sep. 26, 2007

This recipes was OK, but the ribs turned out kind of dry.

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Greg

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Sep. 4, 2007

delicious...this sauce would be great for any meat! I altered it slightly...used more garlic cloves than asked for and seasoned my meat with season-all and cilantro paste. Will make again.

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The Messy Cook

Cooking Level: Expert

Home Town: Aberdeen, Maryland, USA

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Reviewed: Aug. 15, 2007

The flavor was excellent but 1 hour baking time was too long. I boiled the ribs for 30 minutes then poured the sauce over them and baked them for 45 minutes covered with foil. They were perfect after 30 minutes but I left them in longer and the sauce burnt. Turning is important in getting even browning. Will try this again as the recipe is really easy.

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BLUEALUE

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

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Reviewed: Jul. 16, 2007

After reading several reviews I made a few changes and our ribs turned out great. I parboiled for about 30 minutes before cooking. To eliminate the foaming problem I let the sauce sit for those 30 minutes. I added an additional 2 cloves of garlic and instead of sprinkling with garlic salt I used our favorite spicy cajun seasoning. The only thing I think I would do different next time is leave the ribs in a rack and use a pan with higher edges. The entire baking time my house smelled of burning sugar because the sauce spilled when I put the pan in the oven.

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Mich

Cooking Level: Expert

Living In: Nampa, Idaho, USA

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Reviewed: Jul. 6, 2007

very easy and fast for those who have no time. the taste was so so. probably make again but add a little more hot zing to spice up.

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tekpc

Cooking Level: Intermediate

Home Town: Greenwood, Indiana, USA

Living In: Englewood, Florida, USA

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Reviewed: Jun. 24, 2007

quick and tasty

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tammy

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Reviewed: May 19, 2007

Wow! That's all I can say. This was my first time cooking ribs and they came out so tender, I could pull the bone right out of the meat. Now, I used country style pork ribs since they were on sale. After I put them in the oven, I covered them for the 1st half hour to prevent drying out. Other than that, I kept the exact recipe. The flavors were wonderful and they went great with steamed rice. I will definately use this recipe again!

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Mary W.

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Reviewed: May 15, 2007

awesome recipe, its quick and easy.....yummy too...thanks for sharing.

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buckwheat05

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: May 15, 2007

I didn't cook the ribs this way, but the sauce is GREAT! I've even used it in the last hour and half of baking my pork roast. Thank you!!

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Chantelle

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Westfield, Indiana, USA

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Reviewed: Mar. 20, 2007

I did what most reviewers said and boiled it first. I let it marinade overnight then baked. Very good, very very soft. I skipped the baking soda, but I don't think it made a difference since I already boiled the ribs. Easy recipe!

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mika707

Cooking Level: Intermediate

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Reviewed: Mar. 9, 2007

Whoa was this sauce sweet. I can't imagine why it has to be so incredibly sweet. We don't eat much ribs but I did find it odd that there was two-parts honey to 1-part soy sauce. Normally when I make a sauce or marinade, the recipe is ALWAYS equal parts soy sauce with either sugar or honey or some other sweet ingredient. And it always turns out perfect. We also thought it was very dry as followed. With a few changes, it def has potential to be awesome though.

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Sue

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Reviewed: Mar. 8, 2007

Very good, basic recipe - would serve to company. However - I might try to spice up the sauce a bit next time - but good flavor as is.....

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Menwith Hill'er Back Home !!

Cooking Level: Intermediate

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Reviewed: Mar. 8, 2007

I think this recipe was okay but the thing that was disappointing was the way the sauce continued to foam after I put it in the oven. I used a cookie sheet as instructed and after 20 minutes or so in the oven I began to smell something burning. When I checked the "sauce" had foamed itself over the side of the pan and onto the oven, making a very nasty mess and leaving a heavy unpleasant odor in the air. It took a while to eliminate the smell. So, beware and watch carefully after it goes in the oven.

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Mary Ann

Cooking Level: Expert

Living In: Humble, Texas, USA

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Reviewed: Mar. 1, 2007

I liked the flavor of the sauce but it wasn't strong enough for me. I marinated the ribs overnight but it was more of a subtle flavor. I don't think husband was too impressed, because he didn't say anything when he usually raves about the dishes that he likes. Definitely line your cookie sheet with foil because it makes for very easy clean up.

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DMR

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Reviewed: Jan. 15, 2007

Very yummy recipe! I par-boiled my ribs as some suggested. I added soya sauce and garlic powder to the water just because I find that it really infuses the meat with flavour. I used an entire head of crushed garlic as I wanted a really nice strong garlic flavour. They turned out great! Seved them with a little garlic butter and parm tossed pasta, as another reviewer suggested :)

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Jan. 8, 2007

This is a great recipe, but I added 2tbsp. of cornstarch disolved in 1/4cup of water. The ribs came out with a light sauce coating. I seved them with garlic butter, parmesan, egg noodles.

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Reg

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Reviewed: Jan. 3, 2007

Don't let the thin sauce fool you, it thickens up quite a bit in the oven. Next time I think I will add a splash of liquid smoke and make a bit more of the sauce as I had none left to pour over the ribs. I do strongly recommend lining your baking sheet with non stick foil as the sauce is sticky and does a nice job blackening the ribs (and baking sheet.) Also turning the ribs every 20 minutes is extremely important! This recipe is definitely a keeper!!

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Shelly

Cooking Level: Expert

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Reviewed: Jan. 3, 2007

This turned out really good. I used boneless pork patties and baked it for about 20 minutes less than the recipe said to and it came out nice and juicy!

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Clare S.

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Reviewed: Dec. 4, 2006

Reminds me of Chinese ribs from restaurants back home in Canada. First recipe I ever found that did that. I like to cook them exactly as described, then let them cool and reheat them - sauce gets thicker and stickier. Yummy!

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Ellen Pfeiffer

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Reviewed: Dec. 2, 2006

My hubby loved these. He was a little hesitant because he doesn't like real sweet foods. I added a bit more barbeque sauce than requested. I also use country stlye ribs and put them on low in my crock pot for 10 hours. They were so moist and tender.

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