Reviewed: Jan. 22, 2006

These were pretty good, my family enjoyed them. I probably would have used less orange juice concentrate and curry as it seemed like that's all I could taste, but I'm pregnant so my taste buds may be off. I also had to cook them a little longer than listed as I like lots of sauce and the sauce is a bit thin. We did not use the sesame seeds. Excellent paired with Roasted Garlic Mashed Potatoes.

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B_32

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2006

I really liked these ribs... MMM fall off the bone baby!!!! I think the best ribs are the kind you can use JUST a fork to eat. They are a little sweet though. I think they are best served with something else like steak, or chicken with a regular BBQ sauce on the beef, or chicken or however you like your steak/chicken. Just something to break up the flavor. Also I flavored the ribs with Hickordy Smoked Salt made by McCormick. I find that gives the pork a nice smoked flavor. I don't know if I liked the seaseme seeds or not. My wife liked them, I didn't think they were horrable, but I plan to leave them off my ribs next time to see if it makes diffrence. Jessica felt the seeds gave it a nice flavor, so I would suggjest trying them at least as you may be like her, and like them.

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Mr.,and Mrs. Burns

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Reviewed: Aug. 31, 2005

Excellent recipe!! I will make these often.I followed the recipe exactly as it is written. I wouldn't change anything.

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KATE571

Cooking Level: Intermediate

Home Town: Bangor, Maine, USA

Living In: Walton, New York, USA

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Reviewed: Mar. 29, 2005

This was a great recipe. My family loved the ribs, very tender. This is definitely a keeper. I din't have a pan so I did use a roaster which worked well but I should have cooked them till they got a bit crispier but otherwise it was delicious.

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HAPPY23

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Reviewed: Feb. 17, 2005

Outstanding! I used boneless ribs and put them in a dish with two-thirds of the sauce (instead of cooking the suace over low heat)to save time. Then put the remainder of the sauce 10 min before they were done. This ROCKS!!!!

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SHUVA

Cooking Level: Expert

Living In: Topsham, Maine, USA

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Reviewed: Feb. 15, 2005

I cooked the ribs in the crock pot then poured the glaze over it, and put it in the oven. They turned out pretty good. My family and boyfriend enjoyed it. I'm not really a fan of the flavor, but I'm picky, and I think it was just fine if you like that flavor.

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liz

Cooking Level: Beginning

Home Town: Santaquin, Utah, USA

Living In: Logan, Utah, USA

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Reviewed: Dec. 15, 2004

My family and I really enjoyed these. Everyone left with a copy of the recipe. It was my first time cooking for a group of 10. I was intimidated just walking into the butcher shop to buy them. I used Beef Ribs. At the end, everyone was licking their fingers. Thanks!!

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Alexandra

Cooking Level: Intermediate

Home Town: Union City, New Jersey, USA

Living In: Gladstone, New Jersey, USA

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Reviewed: Jul. 20, 2004

I have made these ribs several times now and every time they come out perfect, the flavour is awesome, the meat is always tender, you gotta try these.

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TBUTLER722

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Reviewed: Nov. 14, 2003

This was excellent! I used country pork ribs because it's what I had and it was awesome. The meat was tender and the flavor was so good. I didn't have a rack so I just used a baking pan and drained the fat before adding the sauce. Will definetly make again.

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Jennifer P

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Reviewed: May 12, 2003

My whole family loved these ribs and insisted that I rate it a 5 out of 5, but even though I thought that they were great, I have had better. They are well worth trying.

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RUSSFRAMPTON

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Reviewed: Nov. 8, 2002

My husband and I loved this recipe. We used side ribs and cooked them on a rack with a pan to catch the drippings and they turned out perfecty yummy, just falling off the bone.

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ALTAROSE

Cooking Level: Intermediate

Home Town: Saint-Bruno-De-Montarville, Quebec, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Sep. 28, 2002

Easy! Loved these ribs!

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cajunsupnorth

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Reviewed: Apr. 28, 2002

This was great! I always do oven-baked ribs, but don't like dealing with the fat that collects in the pan and muddies the sauce. Putting the ribs on a rack and then basting with the sauce at the end was an excellent solution. Wonderful flavor and easy sauce. Thanks!

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ALICEWP

Cooking Level: Expert

Home Town: Davenport, Iowa, USA

Living In: Cottonwood, California, USA

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Reviewed: Mar. 29, 2002

This is great! All of us loved it!

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Luvs2Cook!

Cooking Level: Expert

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Reviewed: Jan. 23, 2002

I have never cooked ribs of any kind before, so am a total and complete novice in this field. I followed this recipe exactly (well, I used a little extra maple syrup and no sesame seeds) and these came out as the best ribs I have ever had, and I have eaten ribs many times in good restaurants! I highly reccomend this recipe to anyone, novice or otherwise, who loves great ribs. Especially if, like me, you like your ribs saucy, sweet and slightly spicy. I have the recipe memorized now, I have cooked it so often since I first used it! Go for it, it rocks!

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