Reviewed: Dec. 8, 2003

Tried this with chicken. Too sweet for my taste. Also sauce was very runny, was hoping it would be a little thicker, maybe adding some flour to the sauce (which i didn't think of then)...anyway, it is not bad but could still be improved.

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YLUCIANO

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Reviewed: Nov. 19, 2003

Wonderful! My kids enjoyed when I added the baking soda and the sauce started bubbling up (be sure to use large bowl), and it made it so easy to coat the ribs. My husband enjoyed this also but he still likes 'barbaqued' ribs better. Felt a little funny about not boiling the ribs in salted water, so went ahead and boiled for about 15-20 minutes first. Shared this recipe with a friend who did not boil and says they still came out tender so the boiling just gave me 1 extra dish to wash. Great recipe. Give it a try if you have not done so yet!

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SAVVYSCRAPPER

Cooking Level: Expert

Living In: Providence Village, Texas, USA

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Reviewed: Nov. 18, 2003

Excellent! Didn't have any white vinegar so I used worcestershire sauce and it was fabulous. I also added 2 extra cloves of garlic and used 6-8 boneless pork chops and baked uncovered for 45 minutes. Smells wonderful as it's cooking. Probably very good with chicken, too. Will be making this very often!

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DM COOK

Cooking Level: Expert

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Reviewed: Nov. 4, 2003

I tried this recipe on boneless, skinless chicken breasts and on pork chops. The chicken came out moist, tender and very delicious, but the pork chops were tough. The flavor just didnt mix well with the chops. I really liked this recipe and I will use it again on chicken and ribs, but I must mention that the cleanup was tough. Overall a great recipe.

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KLLILES

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Reviewed: Oct. 26, 2003

This was a great sweet recipe for ribs. However, my rating of 3 stars was due to the horrible mess and high maintenance of this dish. I took previous warnings about the sauce and so I prepped the bottom and sides of my baking dish with several layers of aluminum foil before adding the pork ribs and sauce. After 20 minutes passed to turn the ribs, the sauce was already splattering on the bottom of my oven. Next, I transferred my ribs and the sauce I could gather and placed everything into a deeper dish and then covered it with foil before baking in the oven again. Guess What....after another 20 minutes, in time for another turn of the ribs, the sauce was bubbling up and splattering again onto the oven bottom. Fortunately I boiled the ribs before baking it in the beginning, so I knew that the ribs were already cooked. It was just a matter of getting the ribs to take on the honey garlic sauce. I plan on making this again, however ONLY if I'm prepared for the clean up afterwards.

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JoelenTan

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 26, 2003

Mmmm...super easy and tender. I got tons of compliments! Thanks!

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DANA COLE

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Reviewed: Oct. 7, 2003

Husband loved these!!!

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zoesmom

Cooking Level: Expert

Home Town: Stillwater, Oklahoma, USA

Living In: Deridder, Louisiana, USA

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Reviewed: Oct. 2, 2003

I had five pounds of ribs I bought on sale and don't know how to cook them. I dislike recipes that require hours of marination and cooking because I am an on the fly cook so this recipe appealed to me. I found it in the Allrecipes cook book. I read the reviews and boiled for an hour then baked. I doubled the sauce (use a BIG bowl because the sauce foams up like a volcano) I baked for an hour maybe a little less. The sauce got burnt to the ribs. It was kinda icky to me, but I never liked barbaque and that is the way barbaque chicken on the grill tastes. My fiancee who loves that kind of stuff said they were so so. We cheated and ordered the side dishes from a delivery chinese place so at least I had that. If I do try this again I will do it to recipe specifications. But I don't see how me pre boiling the ribs made the sauce like that. Clean up was okay because I placed hot water and dawn in the glass baking dish as soon as they were done.

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DYLNIC

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Reviewed: Sep. 18, 2003

This is a great recipe as is, but I made a few adjustments that made it even better. Instead of garlic salt I use garlic powder to cut the sodium and mix it in with the other ingredients. I boil the ribs first for 30 minutes to make them tender, then put them in a deep glass pan (to minimize the sauce burning). I then pour the sauce over the ribs and cook in the oven for another 35 - 45 minutes. Deeelicious!

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MISSLED

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Reviewed: Aug. 23, 2003

My family loved these tasty ribs. The 4th time I made them I added a tablespoon of freshly grated ginger and the 6 stars went to 6!

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SALLY214

Cooking Level: Expert

Home Town: Fremont, California, USA

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Reviewed: Jul. 18, 2003

This is finger lick'n good sauce!!! I did slow cook the meat first to make it more tender like someone suggested. Then finished it off in the oven. Served it up with seasoned JoJo's (thick baked potato wedges) Great casual finger eating meal. mmm...

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Ewa Lamb

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Clarksville, Tennessee, USA

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Reviewed: Jul. 8, 2003

I marinated boneless beef ribs overnight and wow, they were tasty, tender and oh so good! Great recipe. My husband was really skeptical about ribs cooked in the oven, but he was very pleasantly pleased!

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CULMOM37

Cooking Level: Intermediate

Home Town: Petaluma, California, USA

Living In: Rohnert Park, California, USA

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Reviewed: Jul. 6, 2003

As others have mentioned, be sure to: Boil the ribs for an hour, double the sauce recipe and use a disposable aluminum pan on top of the cookie sheet for baking. 15 mins on the grill also helps to carmelize the glaze. These ribs were very tangy and the honey flavor was overwhelming. I would suggest using a high grade honey as the store brand one I used was a bit too powerful for my family's tastes. Great served with chinese style cuisine such as steamed vegetables and rice. Bring the wet naps, these are finger licking good!!

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SQUINCH1

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Reviewed: Jul. 2, 2003

Excellent & easy. Just what I like. I added an extra clove of garlic for extra umph.

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BASTIEN_CA

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Reviewed: Jun. 30, 2003

This is a great recipe! Easy and delicious!

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GREENAPPLE

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Reviewed: Jun. 19, 2003

These were very good and really soft. I omitted the raisins and used semisweet chocolate chips and some walnuts. Thanks, Loll!

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RubyReba

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Reviewed: Jun. 12, 2003

We loved these! They tasted great reheated the next day as well. My boyfriend called them "delicious," a word that he does not use very often! Bravo, Loll!

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Lin

Cooking Level: Intermediate

Home Town: Ladner, British Columbia, Canada

Living In: Parksville, British Columbia, Canada

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Reviewed: Jun. 5, 2003

This is a great recipe...also good on skinless chicken. Yummy!

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Lesha

Cooking Level: Expert

Living In: Windsor, Nova Scotia, Canada

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Reviewed: May 28, 2003

This is the easiest recipe for great tasting ribs. My family doesn't like really gooey ribs and this was an excellent alternative. I read other reviews and followed their advice...I boiled the ribs before coating & baking and used a roasting pan instead of a cookie sheet. Everyone loved these ribs!

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chickieboo

Cooking Level: Expert

Home Town: Boonton, New Jersey, USA

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Reviewed: May 14, 2003

Great ribs! My husband wanted to know how soon we could have them again.

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BJGRAY

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Honey Garlic Ribs

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