Reviewed: Feb. 19, 2012

Used this sauce and boneless short ribs in the crock pot. Served over rice. Fantastic! one of our new favorites.

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5 users found this review helpful

Reviewer:

Lisa

Home Town: North Wales, Pennsylvania, USA

Reviewed: Nov. 27, 2011

I've used this recipe a handful of times. Each time I made it, everyone raved about the ribs, even scooping up the last drop of juice and and pouring it over their rice. Since I do not have a grill, I cooked the ribs in the oven. I used aluminum foil to seal the ribs like a tent and gave it more of a steam effect so that they came out very tender; the meat was falling off of the bones. I cooked it in 400 degrees for 1 1/2 to 2 hours.

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4 users found this review helpful

Reviewer:

Linda

Reviewed: Jul. 12, 2011

Used the marinade for a flank steak. Fantastic! Such good flavor. Will definitely make again.

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1 user found this review helpful

Reviewer:

bluebearpt

Reviewed: Jun. 28, 2011

Great recipe. Simple but yet so yummy. The meat does not require so much time to marinate. I marinated my ribs 2 hours and it was more then enough time. So much flavor. I already tried this marinate on chicken wings and they came out delicious. This will definitely be a recipe that I will use time and time again.

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Reviewer:

alenh85

Reviewed: May 30, 2011

This recipe works for me. To get the best taste, I marinate the ribs for 5 days. The weather is not too nice to grill right now, so I cook it in my Flavor Wave. It turns out well.

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3 users found this review helpful

Reviewer:

ILoveTaiwaneseSausage

Cooking Level: Intermediate

Reviewed: Apr. 3, 2011

This recipe was amazingly good. I did use the boneless ribs and I did do it in my crock pot is the only thing different. they came out so tender...even my picky hubby loved them =)

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6 users found this review helpful

Reviewer:

MawMaws

Reviewed: Mar. 3, 2011

This was good but was a bit salty. Could be my fault because I didn't put as much sugar as the recipe asked for. I would make it again though.

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1 user found this review helpful

Reviewer:

philly6288

Cooking Level: Intermediate

Living In: Queens, New York, USA

Reviewed: Feb. 26, 2011

I give this only 4 stars because I did not make the recipe as directed. I used boneless short ribs. I ran out of soy so I had to use some teriyaki and also used a gourmet bloody mary mix when I ran out of teriyaki. I didn't have any sesame seeds so I omitted them as well. Instead of grilling, I broiled the ribs for 7 minutes per side and then sliced them into medallions. They were so tender and flavorful and were a huge success at my party. This marinade recipe is definitely a keeper.

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Reviewer:

AmandaT

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Providence Forge, Virginia, USA

Reviewed: Feb. 21, 2011

I totally agree with Rogue; these babys are going to be tough and virtually inedible, done with short ribs on a grill for 30 minutes. In a smoker, (periodically basted,) or braised in a reduction sauce or a light broth in the oven, or a dutch oven, stovetop... that'd be the way to go. But, I'll give it three stars foir the marinade.

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Reviewer:

Saucier Du Fer

Cooking Level: Expert

Reviewed: Nov. 22, 2010

I used the marinade for some Korean style spare ribs and then put on the BBQ. My guests really liked the flavor and took the recipe with them. There is nothing I would change in this recipe. BUT, if you were so inclined, you could add hot spices to this to kick it up a notch or two! I'm not into heat but some of you I'm sure are! Aloha!

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7 users found this review helpful