Reviewed: May 25, 2012

This was excellent. Using a dutch oven, I made a few minor changes; I rubbed the garlic and curry powder into the raw meat instead of mixing it into the sauce and braised the ribs for about 2 minutes in a mix of olive oil and butter (about 1tbsp each). I then added the sauce and moved the concoction to the oven. Hubby loved it.

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Reviewer:

Kelsamagoo

Reviewed: Dec. 12, 2011

Used boneless ribs.. found a new favorite recipe so easy can be made any day of the week

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Reviewer:

mkrieger

Reviewed: Oct. 7, 2011

Delicious recipe to cook ribs in an hour!! Covered with aluminum foil for the first ten minutes, then added the remaining sauce at the 15 minute mark. Flipped the ribs at the 20 minute mark. Maybe should've boiled them for 25 minutes to make them more tender.

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Reviewer:

Dhukan

Reviewed: Aug. 13, 2011

I tried this recipe for the first time for our weekly Friday night family dinner. I followed the directions. The ribs were in the oven for about 20 minutes, I took a glance at them and found the sauce was burning and I had a horrible mess. I took them out right away. The meat was flavorless and tough, all of the marinade had burned off. We all agreed this wasn't a dish we'd try again.

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Reviewer:

Irishsmurph

Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA

Living In: Grand Rapids, Michigan, USA

Reviewed: Aug. 7, 2011

Quick & easy. Tender & moist. Yummy flavor! I ran out of olive oil and had to sub. half canola oil, which may be the reason my sauce spread out and burned to the pan rather than thickening up.

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Reviewer:

ndm726

Cooking Level: Beginning

Living In: Eagan, Minnesota, USA

Reviewed: Jun. 19, 2011

HORRIBLE. VERY TOUGH. COULD NOT EVEN CUT WITH STEAK KNIFE.

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Reviewer:

Astrehlow

Reviewed: Jun. 14, 2011

Very Quick. Not very saucy. I used apple cidar vinegar instead of red wine. I would make again...becarful the sauce burns fast!

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Reviewer:

momofone

Cooking Level: Intermediate

Reviewed: Jun. 12, 2011

The sauce is to die for. This was my first beef dish of quality and so simple to make. Only suggestion is to keep an eye on the time. I found it to cook much more rapidly.

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Reviewer:

filleaunc

Cooking Level: Intermediate

Reviewed: Jun. 10, 2011

Had to make some tweaks...I used mochiko rice flour, white wine, maple syrup, and garlic salt instead of the regular flour, red wine, sugar, and soy sauce. Can you tell that I don't cook often? After boiling the meat and drenching it in sauce I ate a piece...tender and delish! Its in the oven now, and Im sure the result will be great. Thinking I'll chop up some onions and carrots for a quick side bake.

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Reviewer:

vdescham

Reviewed: May 28, 2011

This was great! My husband doesn't like "sweet meat" and this was savory enough for him but sweet enough for me. I saved the sauce from dinner to use as a dip for cocktail weiners and a sauce for hamburgers (allergic to ketchup). The only problem/question I have is that the oil? or something in the sauce didn't set up into the sauce but stayed seperate. Next time I might try to decrease the oil since the meat is fatty enough. Still really YUMMY!!

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