Reviewed: Jun. 6, 2005

Excellent!! I remove as much fat as possible from ribs then fry to brown. Mixed up sauce and poured over ribs in a single layer in a glass 9x13 pan. Cover with foil and turned every 20 minutes for an hour. The last 20 minutes added 1 1/2 tbsp. of cornstarch to cold water then to the sauce in pan. Cooked with the foil off for the last 20 minutes till the hour was up. Very moist and have shared the recipe already. The sauce was great over rice. Just realized as I checked the recipe again, I never added the baking soda or the garlic powder. Oh well it still came out Great. Thanks for a Keeper!!! PS- Will be trying this recipe in a slow cooker next time for convinience.

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

Reviewer:

Shari

Cooking Level: Expert

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

Reviewed: Jun. 6, 2005

Was very quick and easy. Was leary at first because it seemed runny, which resolved itself with continued baking and turning. Flavor was yummy. Will take advise of others and use country style ribs next time. Thanks!

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

Reviewer:

hangns

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

Reviewed: May 8, 2005

Awesome ribs!! Cooked in the slow cooker. Absolutely fell apart they were so tender. Thanks!!

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

Reviewer:

Terri Clark

Cooking Level: Intermediate

Home Town: Brookport, Illinois, USA

Living In: Longview, Texas, USA

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

Reviewed: Apr. 28, 2005

Everyone I've made this dish for loves it! It's one of the easiest and best tasting pork recipes I've ever tried. I use the boneless country style ribs.

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

Reviewer:

AZIMMER2

Cooking Level: Intermediate

Home Town: Augusta, Georgia, USA

Living In: Grovetown, Georgia, USA

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

Reviewed: Apr. 12, 2005

I gave it 4 stars because the sauce was too runny and thin, but it had a great flavor!

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

Reviewer:

ARINA25

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

Reviewed: Apr. 4, 2005

What a great change of pace from the regular BBQ ribs... We marinated our ribs overnight with the sauce then grilled with the sauce in foil pouches and had delicious, tender, meat falling off the bone ribs! Thank you for this keeper!

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

Reviewer:

JAIM78

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

Reviewed: Feb. 18, 2005

These are some of the most awesome ribs I have ever tasted. I love barbeque, but the beau dosen't so these are perfect. I use country style ribs and they turn out great. I always serve them with baked potatoes and baked beans. Warning: Line your dish with foil and don't let in boil over into the over.

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

Reviewer:

TUTYFRUTIE

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

Reviewed: Feb. 8, 2005

We loved this! I used cider vinegar and doubled the garlic. We have used it on pork ribs and chicken wings with great success.

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

Reviewer:

SEQUOIA183

Cooking Level: Expert

Home Town: Prosser, Washington, USA

Living In: Ellensburg, Washington, USA

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

Reviewed: Feb. 6, 2005

My husband loved this one. Great recipe!

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

Reviewer:

JACKIE2825

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

Reviewed: Jan. 31, 2005

Wonderful recipe. I browned the ribs in a skillet and then popped them in the slow cooker for about 7 hours with the sauce on top. Very good flavor.

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

Reviewer:

BDEGER

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

Reviewed: Dec. 13, 2004

I used the slow cooker and they turned out very tender. My family is use to BBQ ribs and we prefer that taste better. However it was a good recipe and I'll make again!

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

Reviewer:

PickettFence

Cooking Level: Expert

Home Town: Gretna, Louisiana, USA

Living In: Redondo Beach, California, USA

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

Reviewed: Nov. 3, 2004

I couldn't believe how easy and good these were. It took about 1 1/2 hours start to finish and they were the most tender ribs we've had in a while. My new rib recipe!

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

Reviewer:

LISACAM

Cooking Level: Expert

Living In: Schreiber, Ontario, Canada

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

Reviewed: Oct. 26, 2004

I didn't like these at all. They were messy and not worth the time it took to clean up. I'll stick to my old honey garlic rib recipe.

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

Reviewer:

Nikki

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

Reviewed: Oct. 24, 2004

Very tasty. Would work well in a slow cooker for tenderness. I poured out the sauce and thickened it with cornstarch, then poured it on top for more flavor. Yummy.

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

Reviewer:

Exarmymedic

Cooking Level: Expert

Home Town: Eagar, Arizona, USA

Living In: Mountain View, California, USA

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

Reviewed: Oct. 2, 2004

Family did not care for recipe. The marinade had a strange aftertaste...however, we all ate it for dinner, but just wouldn't make again.

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

Reviewer:

Laurie

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

Reviewed: Sep. 29, 2004

This was very good. I think next time I will marinade the ribs in the mixture. I also used pork spareribs and babyback ribs and they turned out wonderful. I did not slice the ribs before I cooked them, but afterwards, and I think this helped them cook in the same amount of time and kept them tender. Thanks

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

Reviewer:

LESLEYfromWI

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

Reviewed: Sep. 28, 2004

Sorry, my family did not like this recipe very much. Too bland and dry. They all asked if I could just make the ribs that I usually make.

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

Reviewer:

ISLANDKATE

Cooking Level: Intermediate

Living In: Victoria, British Columbia, Canada

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

Reviewed: Sep. 13, 2004

Very good. Make sure to cut your ribs as evenly as possible, (or have the butcher do it)because my smaller pieces were obviously a bit dry. The sauce was great over rice. And I love the fact that these are good at room temperature, so I can use them for a get together or appetizer. Will make lots more!

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