Reviewed: Sep. 18, 2008

need to do something different to thicken the sauce.

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Sheri

	Cooking Level: Expert Living In: Saint Louis, Missouri, USA
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Reviewed: Sep. 13, 2008

Very good. I used beef broth instead of water. My problem was that the mixture did not cover my ribs completely so I wound up adding a whole other can of beef broth. The sauce wound up being watered down so the ribs didn't have as much flavor as they should have. Next time I will double the sauce. The ribs were still delicious & the meat was falling off the bone. I served with baked beans & "Smothered Green Beans" from this site. Will try again but with doubling the sauce. Thanks.

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Jennifer B.

	Cooking Level: Expert
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Reviewed: Sep. 11, 2008

Really easy and quite good! I followed the suggestions to NOT add the beef broth and the water and I am so glad that I didn't. After 4 hours on high, my 4.5 lbs. of ribs were almost covered in their juices. I removed them and put them in a 325 degree oven for 40 minutes, basting occasionally as recommended and turned them over halfway. A very good recipe - thanks!

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Marian

	Cooking Level: Expert Home Town: Warwick, New York, USA Living In: Boston, Massachusetts, USA
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Reviewed: Aug. 28, 2008

Good, not great

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TNMOM


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Reviewed: Aug. 4, 2008

I browned mine in the oven wit hsalt and pepper before adding to slow cooker. great recipe, gotta love slow cookers!

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Jillrich

	Cooking Level: Beginning Living In: Charlottetown, Prince Edward Island, Canada
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Reviewed: Aug. 2, 2008

Very good and very easy.

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jami

	Cooking Level: Intermediate Home Town: Madison Heights, Michigan, USA
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Reviewed: Jul. 22, 2008

Excellent! Thank you!

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Littlepammie


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Reviewed: Jul. 22, 2008

Very good & SO simple! I let them cook on low all day in the crock pot. I eliminated the water after reading other reviews. Also forgot the soy sauce but did add a little Worcestershire sauce. Once they were cooked I brushed on a tiny bit of honey BBQ sauce and broiled them, just to brown them. They are great either way though. Thanks for the recipe!

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MOMMY2TRIS

	Cooking Level: Intermediate
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Reviewed: Jun. 24, 2008

These really were great -- I made them on Father's Day and we were able to eat whenever we wanted to. I too omitted the water as others have suggested and I also put the whole bottle of Jack Daniels Honey BBQ sauce in not just 1/4 cup.

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jackieo


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Reviewed: Jun. 23, 2008

I thought there was too much liquid, not much flavor to it at all. We won't be making this one again.

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tracylynn01


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Reviewed: Jun. 17, 2008

These ribs are delicious! And they are good heated up the next day; if there are any left!

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Margaret


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Reviewed: Jun. 8, 2008

I do not add the water or broth. Even with those omitted the sauce will be runny after cooking. Once the ribs are done (takes less than 5 hrs) it is nice to baste them with sauce and throw in the oven or under the broiler for about 10 minutes. This gives the ribs a nice coating which they don't have otherwise. Last time I made them I used Bull's Eye Guinness draft beer blend barbeque sauce, in the sauce in the crockpot, and used the bbq sauce alone to baste at the end. Very delicious and easy to make!

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Julie


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Reviewed: Jun. 2, 2008

Very delicious ribs!! I cooked them in the crockpot for 4 hours then put in the oven at 325F for 30-45 minutes. I put them in oven with the sauce on them and basted every 15 minutes. They got a beautiful carmelized glaze from the sauce. We will definately be eating these again!

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AMANDA36


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Reviewed: May 26, 2008

cooked ribs 4 hours. THEY WERE FALLING OFF THE BONE. PUT MORE BARBEQUE SAUCE ON AND BROILED FOR A COUPLE OF MINUTES. IT WAS THE BEST.

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mom


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Reviewed: May 18, 2008

This is a great recipe for ribs. I like bringing a slow cooker full of these to pot luck dinners. They sure blow away little smokies and meatballs!!!

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creekcritter2112

	Cooking Level: Intermediate
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Reviewed: May 17, 2008

this is a favorite with our family and I have shared this with others and they love it.

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NANCY


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Reviewed: May 15, 2008

My family of 7 loved this recipe. Great flavor. Be sure to buy good ribs.

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arianne

	Cooking Level: Expert Living In: Munich, Bayern, Germany
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Reviewed: May 11, 2008

WOW this was excellent. I had to use dijon mustard instead of honey mustard because thats all I had. I made with honey baked beans and garlic mashed potatoes. This is one of my faves on this site.

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Gina

	Cooking Level: Intermediate Home Town: Redondo Beach, California, USA Living In: Houston, Texas, USA

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