Reviewed: Sep. 8, 2004

Not very good, not much flavor except garlic.

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SUSANDON

Cooking Level: Expert

Home Town: Braintree, Massachusetts, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Aug. 30, 2004

My husband and I use this recipe all of the time. We love to let the meet marinadee for a day or two and then throw it on a charcoal grill. The ribs turn out wonderful every time. Much thanks the the contributer (sp?) of this recipe! Mmm...mmm...

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GOOSE4345

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Reviewed: Aug. 9, 2004

The taste of the ribs is unsurpassed to any other rib recipe I know of. I've done this recipe twice over the weekend, once for the my family and then for my friends. I'm a garlic lover, so I used a little more garlic. The ribs are glazed with the honey garlic sauce, can't stop licking your fingers.

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MRCOOL2ALL

Home Town: Miami, Florida, USA

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Reviewed: Aug. 5, 2004

I am a honey garlic freak and this is an ABSOLUTELY WONDERFUL sauce that I inadvertently made changes to in an attempt to thicken the sauce for basting - it didn't work out for basting but I will definately do it this way next time... I combined the ingredients as noted with a tad bit more honey, brought it to a gentle boil on the stove for about 10 minutes, added 1 tbsp of cornstarch mixed with a bit of water near the end and took it off the heat. For the rib preparation: I cut up my ribs, wrapped them in tin foil with a little bit of salt and pepper, placed them on a cookie sheet and baked them in the oven at 200 for 4 1/2 hours. Took them out and let them cool for about an hour. I sprayed a small roaster with pam, threw in the ribs, poured the sauce over and baked them at 350 for about 15-20 minutes. The sauce thickened up beautifully and the ribs tasted wonderful.

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myphillycheesecake

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Reviewed: Jul. 19, 2004

I loved it but hubby didn't like it on the pork. I tried it as a braising liquid for steak and hubby LOVED it!

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GAPEACH12

Cooking Level: Intermediate

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Reviewed: Jul. 10, 2004

AWESOME - A wonderful change of pace!

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Grannyn

Cooking Level: Expert

Living In: Luck, Wisconsin, USA

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Reviewed: Jul. 6, 2004

These ribs were very tasty. I boiled my ribs for about an hour prior to proceeding with the recipe, for that "fall off the bone" tenderness. I did, however ruin a cookie sheet making these ribs. I lined the sheet with foil as instructed and the sauce leaked through and the foil basically cooked to the pan. So it was impossible to remove. Once it cooled, the remaining sauce was like a thick hardened candy coating on the cookie sheet that I couldn't get clean. I would highly recommend this recipe, BUT use a disposable aluminum tray/cookie sheet.

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M.

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Cumming, Georgia, USA

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Reviewed: Jun. 18, 2004

Excellent recipe. I have used this on both baby-back and country style ribs and both times it was wonderful. Made the following alterations: I boiled gently for about an hour (2 TB course salt, w1 cup white vinegar, 1 onion chopped and about 1 cup white wine in boiling water) then followed recipe as instructed (double for x-tra) I sprayed non-stick cooking spray on my pans then lined them with foil. Cooked for about 1 hour at 275. Then drained juice and sauce into a pot and added thickener (1 tb cornstarch mixed with 1 tb COLD water) to make it stick to ribs. Turned oven up to 375 and cooked for an additional 15-20 minutes. Absolutely delicious and not very difficult at all. I haven't found such a problem as other reviewers with splattering so DO TRY THIS!!! ~Awesome~

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JENLOFTUS2000

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Reviewed: Jun. 12, 2004

We LOVE, LOVE, LOVE these ribs. Kinda reminds me of a teriyaki type sauce. I boil my ribs for a 1/2 hour first and then put them in the oven. Even made them in a dutch oven last week and they were just as tasty!

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HENDRICKSKIM

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Reviewed: Jun. 8, 2004

The sauce is super good. I put it on chicken and not ribs, but my Husband loved the sauce a lot and we will be using it quite often this summer.

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BRIDY

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Apr. 29, 2004

YUMMY! I USED THICK BONELESS PORK CHOPS AND I BOILED DOWN THE SAUCE LEFT OVER IN THE PAN TO MAKE A THICKER DIPPING SAUCE. MY KIDS LOVED IT!

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PTATTY34

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Reviewed: Apr. 6, 2004

Although I doubt many vegetarians will be reading the reviews... I made the sauce (didn't have baking soda, used some cornstarch to thicken it up) and sauteed some tofu with it for a stirfry. I imagine it would work equally well with chicken.

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TESS2004

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Reviewed: Mar. 22, 2004

These were awesome! My husband was convinced he didn't like pork ribs, but I made these and he snarfed them! We'll definitely make these again.

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TROOPDOOP

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Reviewed: Mar. 19, 2004

I cooked these on the grill covered with Pam sprayed foil and basted the ribs often with the sauce. They turned out very good. That way I had no burned sauce and no major cleanup. Just throw away the foil.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Feb. 26, 2004

the only thing i changed in this recipe was instead of garlic cloves i used 1/2 tsp garlic salt.....and what happened....well everything was okay until i went to turn the ribs.....the sauce that was poured over top of them on the sheet was bubbling over the side of the sheet and was starting to burn.....it was burned onto the edges of the sheet in some areas....i definetely will NOT try this recipe again!!!!!

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SASKSWEETHEART

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Reviewed: Feb. 21, 2004

Very tasty! Though, cleanup was a little tough since I didn't cover the entire pan with foil...

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Andy Fritz

Cooking Level: Intermediate

Home Town: Westminster, California, USA

Living In: Huntington Beach, California, USA

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Reviewed: Feb. 3, 2004

I was looking for an easy honey garlic ribs recipe and I found it! I had boiled the ribs first, then put it in the oven. I had to scale down the sauce for a 1 lb portion of ribs and I made an 'oops'... Being the first time I had ever cooked with garlic, I had used half a BULB rather than the half a CLOVE that it called for. The sauce was still very good even though there turned out to be a TON of garlic in it. Highly recommended...

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sensfan85

Cooking Level: Expert

Home Town: Ottawa, Ontario, Canada

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Reviewed: Jan. 29, 2004

Wow - is this recipe good! We used pork instead of ribs and it was just wonderful. The pork was perfect, tender and didn't even need any additional sauce marinade at the end. I am definitely going to make this recipe again!

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DESIGNSBYBRIANA

Cooking Level: Intermediate

Home Town: Howell, Michigan, USA

Living In: Dallas, Texas, USA

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Reviewed: Dec. 29, 2003

This was a WONDERFUL recipe! I was looking for something that was easy, fairly quick and didn't require an overnight process. The only change I made was the temp., 350 degrees, and next time I'll cook the pork for 5 - 10 less. Thank you so much for sharing this with Allrecipes.com!

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