Reviewed: Sep. 4, 2008

I have made this recipe 3 times. It is great, not too sweet, and I prefer to use real maple syrup over the artificial maple syrup as it gave the ribs a subtle flavor. This is a winner.

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joan lorraine

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Reviewed: Jun. 7, 2008

I made this for a family BBQ and it turned out great! I boiled the ribs for thirty minutes, then baked them in the oven for an hour on 350 degrees. Then I grilled them for about fifteen minutes, flipping them every five minutes. The meat was falling off the bone. Great recipe.

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DSMOOVE76

Cooking Level: Expert

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Reviewed: Feb. 4, 2008

Everyone liked them. They looked beautiful, and they were not at all difficult. The prebaking can be done ahead. Then jus refigerate the ribs in the sauce and add 10 minutes to the baking time. Thanks for the great recipe.

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Jan. 9, 2008

I thought it was a "4", my son a "3", my girlfriend a "3.5". They had issues with the amount of meat on the bone (not the recipe's fault), and she prefers "tangy" over sweet, (again, not the fault of the recipe). I love 'sweet'- especially with ribs. This came out very well overall. Will do it again.

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Ron

Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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Reviewed: Nov. 27, 2007

These are very good. I didn't change a thing.

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LORI93

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 5, 2007

FANTASTIC! I've always made ribs with BBQ sauce or rubs - this was a great variation. I used orange juice instead of concentrate. Made it with stir fry veggies and homemade fried rice - no leftovers!

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Tiffer258

Cooking Level: Intermediate

Home Town: New City, New York, USA

Living In: Key West, Florida, USA

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Reviewed: Sep. 3, 2007

these ribs were amazing!! i used fresh squeezed o.j. but otherwise followed the recipe. This recipe is a keeper!

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kellylazo

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Reviewed: Aug. 20, 2007

Absolutely amazing tasting ribs! I made these for a family get together (doubled the recipe) and there were no left overs. The recipe is alittle on the sweet side due to the maple syrup, but the curry compliments the sweetness. The taste is to die for!

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Todd Dakin

Cooking Level: Intermediate

Living In: Bridgewater, Nova Scotia, Canada

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Reviewed: Aug. 9, 2007

The sauce was kinda overpowering and strange tasting. My family didn't like it and it was a disappointing dish. Will not make again.

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LISAJULIA

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Reviewed: Mar. 1, 2007

This makes an awesome sauce. Would be good on any pork dish, or even as a bbq sauce for the grill. Thought the spare ribs were a little tough still. May need to alter time depending on cut of meat. I'm thinking orange juice can be substituded with pineapple or limeade concentrate for an interesting twist.

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HelloMe

Cooking Level: Expert

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Reviewed: Feb. 7, 2007

I love this recipe. My husband couldn't stop raving about the taste. I didn't bake the ribs, I boiled them, then put them in the oven with the sauce on them. This has just the right amount of sweetness and them the orange taste comes through. This is a keeper for sure.

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Elaine K

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Barrie, Ontario, Canada

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Reviewed: Dec. 30, 2006

I must say I didnt care for this recipe. I personally thought it was too sweet tasting, but I am more into spicy ribs than sweet ribs...personal opinion. My guests said they liked it though.

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WYOMINGWAPITI

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Reviewed: Nov. 14, 2006

My family loved this recipe! I used boneless country ribs instead of the boned and the meat just fell apart. I also used fresh OJ instead of the concentrated. They were delicious.

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lewisfam4jm

Cooking Level: Intermediate

Living In: Orangevale, California, USA

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Reviewed: Nov. 6, 2006

really good, tons of calories though. but over all excellent.

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daniel

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Reviewed: Oct. 29, 2006

These were excellent! I served them with an asian coleslaw and orange slices for four people and there were no leftovers.

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Jeannie79

Cooking Level: Intermediate

Home Town: Kansas City, Kansas, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Oct. 28, 2006

These are the bomb. My loving boyfriend asks me to make them all the time. I usually make something salty with them, like macaroni and cheese. They're almost Asian-like. The maple syrup is not overpowering, but they are pretty rich. Try these!!!!

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Button Love

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 25, 2006

I made this recipe exactly as written. The meat was extremely flavourful & very tender. We will definately be making this again.

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carolynne45

Cooking Level: Intermediate

Living In: London, Ontario, Canada

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Reviewed: Oct. 18, 2006

I have never had good success cooking ribs, that is until now. My family ate this up quick. The only change I made was using fresh squeezed orange juice in place of concentrate. I put in one extra tablespoon.

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LAUREL66

Cooking Level: Intermediate

Home Town: Orem, Utah, USA

Living In: Manchester, Connecticut, USA

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Reviewed: Aug. 27, 2006

YUMMY! This is a GREAT rib recipe... I followed it to the letter except for the sesame seeds. Left them out because I didn't have them on hand. Thought the combination of ingredients sounded a bit weird, but it really worked together well. I will make these again for sure!!!

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Renee Ridgeway

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Jul. 20, 2006

This Recipe was absolutely delicious. My fiancee isn't crazy about ribs but he loved them. the maple glaze was perfect. I wouldn't change anything about this recipe.

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Tiffany

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Maple Glazed Ribs

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