Reviewed: Nov. 6, 2006

great recipe, I don't know what the other reviewrs were talking about, the sauce did stickand carmalized the ribs to perfection, loved them loved them loved them! thanks!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Mama Rivas aka Pablo's Hottie

Cooking Level: Expert

Home Town: Weslaco, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 2, 2006

marinated the ribs with the sauce overnight and it was great.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MichelleK

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Los Angeles, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 20, 2006

I've made this a number of times and it's always a hit. I rarely measure the ingredients and the recipe always turns out yummy. If you don't foil line your pan you'll have a fun mess to clean up! Oh and I don't use a cookie sheet because there's way too much excess sauce.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Karen Newton

Cooking Level: Intermediate

Home Town: Sudbury, Ontario, Canada

Living In: Brampton, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 16, 2006

This recipe (made exactly as specified) was really underwhelming. I've had much more flavourful results with other recipes. I don't know why, but this ended up being quite bland.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

EUROMAC

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Blonay, Vaud, Switzerland

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 12, 2006

the sauce went right down the drain. it was awful

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lil_joy

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 26, 2006

really yummy! used country style as suggested by some, but will double the sauce next time. Also par-boiled them for 30 minutes or so first. Cooked in foil roaster so clean up was a breeze. Excellent with garlic mashed potatoes.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

THELAWRENCES

Cooking Level: Expert

Home Town: Missoula, Montana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 6, 2006

I loved these!! My kids loved these ribs. They are so flavorful. I followed the recipe exactly except that I boiled the ribs for 40 minutes since mine were frozen. I also baked them UNCOVERED so that the sauce would thicken up and it did. It was all gooey and yummy!!! Perfect! My husband asked me to make them again next week.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LEXI70

Cooking Level: Intermediate

Home Town: Mansfield, Ohio, USA

Living In: Shelby, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 5, 2006

We added more garlic and some ginger to the recipe. We thought these were pretty good for our first time making them. Next time we will change the recipe and probably add the cornstarch. We didn't have problems with cleanup like some previous posters, we just lined the cookie sheet with foil.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TREEMOM

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 13, 2006

I enjoyed the sauce but cooked the ribs first covered in the oven for 1 hr on 350 then added sauce for another 25-30 min. They turned out great, seasoned perfect and very close to my favorite b-bque place.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lisascooking

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 25, 2006

This is a delicious recipe. I used a glass baking dish for the boneless ribs. I put meat tenderizer on the ribs and let that soak in while I made up the sauce. I ran out of honey at 1/3 cup and omitted the baking soda. As another reviewer suggested I added a sprinkle of cornstarch and I heated the sauce a little to melt the brown sugar and cornstarch before pouring it over the ribs. Every 20 min I flipped them over and the last 20 min I cooked them uncovered. The sauce was thick and bubbly. Next time I'll try the 1/2 cup of honey but I really don't think it's necessary, I just want to see what the taste difference is. I'll definitely make this again, mabe do a large batch for a party as something different than the usual barbeque style ribs.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MISSIMIN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 21, 2006

Amazing!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Murphette

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 14, 2006

I made this recipe and thought it was absolutely wonderful. I used boneless country ribs and there were tender and easy.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SHJAON

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 6, 2006

This ribs were awesome all six of my kids and my husband could not get enough!! Thank you

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

lilsis0031

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 4, 2006

I looooved the flavor of these ribs! I did boil them for about 30 mins before baking, then baked them for about 35 mins. My only complaint was that they were a little dry... but it was my first time making ribs. ALSO, the sauce was so good that I was bummed there wasn't really an extra for the rice I made! Next time I am going to double the sauce, and I don't think I'll boil them first. OH, also, I did not have any problems with a mess in the oven. I covered my baking stone with 3 sheets of foil, and did not have any boiling-over.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

JENELLEBELLE

Cooking Level: Intermediate

Home Town: Macomb, Michigan, USA

Living In: Lansing, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 14, 2006

I liked this recipe.. Rather than bake though, I stirfried the ribs in a little oil, then poured off the oil, and added the sauce(to which I added some cornstarch to thicken and a bit of crushed pineapple, and some garlic, and seasoned to my taste)and covered and simmered till sauce was slightly thickened and ribs were oh so tender... Cleanup was a breeze! Enjoy...

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CASSIECROCKER

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 7, 2006

These ribs were very good, and I am glad I tried them. That said, some of the reviews on here made me think twice before doing so! As far as the cleanup goes... I would NOT recommend using a cookie sheet, your oven will most likely get spattered. I used two Pyrex 13x9 roasting pans, and had no trouble with dripping on my oven floor. I lined my pans with a single layer of cheap foil (all I had), and one pan leaked pretty badly. I soaked it for quite awhile in hot water and then attacked it with a pot scrubber - problem solved. You definately had to put some effort into getting the sauce off, but nothing sensational. Non-stick is a no-no for this recipe. As far as the sauce consistancy, it was more liquid than traditional barbecue, but that didn't compromise the flavor. These would be great for a cook-out, because your fingers stay a whole lot cleaner. Summary: give these delicious ribs a try! Thanks for sharing.

Was this review helpful? [ YES ]
15 users found this review helpful

Reviewer:

M. Howland

Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

Living In: Menomonee Falls, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 30, 2006

I was really disappointed in this recipe. I saw a comment that the sauce didn't stick to the ribs, so I reduced the amount of liquid and added cornstarch. The sauce still ran off of the meat. The flavor was okay, but hardly any of it actually remained on the ribs.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JULESMICHY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 22, 2006

These ribs were pretty darn good. I did use slightly more garlic then the recipe called for though. I thought the sauce was great and wouldn't mind trying it on chicken wings too.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ryanandkylesmom

Cooking Level: Intermediate

Living In: White Rock, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 8, 2006

Not sure what I did wrong here but the sauce burnt to a crisp and bubbled over (from the baking soda - seems a weird ingredient) the top of the cookie sheet which caused the smoke alarm to go off! I can't really taste anything over the burnt flavor. The only thing I did different was I used bone-in spare ribs and added a little ginger. I don't think I'll be making this again unless I can figure out how to not let the excess sauce burn. Too bad because it was so easy.

Was this review helpful? [ YES ]
2 users found this review helpful