Reviewed: Jul. 6, 2008

Very good recipte. I suggest to bake and not boil. Everything turned out well though. Everyone enjoyed them.

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CWRAWLS


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Reviewed: Jul. 6, 2008

I made these yesterday for our cookout, and being my first attempt at making ribs, I was a bit nervous. They turned out great though. The glaze was fantastic and everyone raved about them. After I let them soak in the sauce for a couple hours, I put them in the oven at 275 for 3 hours, instead of boiling them, and just kept coating them with the glaze. They turned out delicious. I'll be making these again.

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Julie

	Cooking Level: Intermediate Living In: Owosso, Michigan, USA
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Reviewed: Jul. 1, 2008

This is the first thing I have reviewed. Here goes. Loved it! Didn't use the crushed red pepper flakes, but kicked up the cayenne a little. Loved the cinnamon. My daughter, who never bothers with ribs - too fussy for a large family - asked for the recipe. So, there you go.

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SIOUXSAN


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Reviewed: Jun. 24, 2008

This was by far the best rib recipe I have ever made. I did boil them for 10 mins and then baked them slowly in the oven with the glaze making sure to turn and coat them every so often. Then onto the bbq for just a few minutes brushing the sauce on them. They were fantastic. Even my 11yr old son who usually doesn't say much about his food was raving about them. When he tells me I can make them again I know the recipe is a keeper.

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Cakewalk63


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Reviewed: Jun. 22, 2008

This sauce is very sweet when you first taste it, but not quite as sweet once you're finished cooking the ribs. I doubled the sauce and baked the ribs in half of the sauce in the oven at 300 degrees for 2 hours, then put them on the grill for 20 minutes. I only used 1/2 cup of maple syrup and added BBQ sauce to cut the sweetness. My 9-year old son liked them because he has a sweet tooth!

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Stacey

	Cooking Level: Intermediate Living In: Anaheim Hills, California, USA
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Reviewed: Jun. 21, 2008

This is great. But, i used it on "Short Ribs" There IS a difference.

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Nancycatxx


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Reviewed: Jun. 19, 2008

This was good but not great...it was a very mild sauce and I think I'd prefer something with more flavour.

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CaraMeg

	Cooking Level: Intermediate
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Reviewed: Jun. 19, 2008

Made this for Father's Day and foudn that the sauce was good but a bit sweet. I added some store bought BBQ sauce to make it a bit more tangy. Good overall.

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girlygaetz

	Cooking Level: Expert Living In: Sherwood Park, Alberta, Canada
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Reviewed: Apr. 2, 2008

Not my favorite! I made the recipe as stated and it was not good. Because I had based dinner around having ribs and I decided to doctor it up as best as I could. (added so much stuff I can't even remember) Then I cooked the ribs and they were ok. My husband liked them as they were but I had to eat mine with some plain old BBQ sauce from the pantry. Gave three stars because at least my husband and pup dog like it.

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MrsTNM

	Cooking Level: Expert
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Reviewed: Mar. 19, 2008

Amazing

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Summer

	Cooking Level: Intermediate Living In: Pittsburgh, Pennsylvania, USA
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Reviewed: Feb. 23, 2008

AWESOME!!! Best Ever. I make extra glaze and place in a ketchup bottle for basting the ribs, sooo yummy. Thanks Karen.

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TERRILENE

	Cooking Level: Intermediate Home Town: Haileybury, Ontario, Canada Living In: Saugeen Shores, Ontario, Canada
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Reviewed: Dec. 13, 2007

I followed this recipe exactly except for using the crock pot on low for 8 hours. Dry and not tender. Usually the crock pot is safe....not with this recipe. Maybe adding some water to this recipe would help slow cook the meat.

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DIONA88


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Reviewed: Nov. 1, 2007

We made these twice on the BBQ over the last summer and really enjoyed them. Good flavor and the meat did actually fall off the bones. I see in the reviews that someone did them in the crockpot and I will definitely be trying them that way. Both my husband and I love the sauce - we add thyme, garlic and pepper. Yummy!

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DELTAQUEEN50

	Cooking Level: Expert Home Town: Victoria, British Columbia, Canada Living In: Vancouver, British Columbia, Canada
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Reviewed: Oct. 8, 2007

Just used the marinade part of the recipe for a pork tenderloin which then cooked on the grill. Excellent flavor.

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JACKIEL


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Reviewed: Sep. 25, 2007

OOooh, this is so tasty. My kids and I have a sweet tooth but my husband is a savoury man. Well, when I made these the other night there (baked in casserole dish for 3hrs lid off for final 1/2 hr) he could not stop raving about it and has been nagging me to make more ever since. It's a really easy recipe with pretty much store cupboard stuff and I'm looking forward to using it on different cuts of meat to see what it's like. Thank you this one's a keeper!

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SHERRYSCOT

	Cooking Level: Intermediate Living In: Edinburgh, Midlothian, Scotland, U.K.
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Reviewed: Aug. 19, 2007

Fast and Easy, I am going to bottle this for quick use on chicken and pork loin

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jkeledgewood

	Cooking Level: Expert Home Town: Ledgewood, New Jersey, USA
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Reviewed: Jul. 3, 2007

This is absolutely delicious. I will make this again. thank you so much for sharing this wonderful recipe. spanky

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spankyleatherlips

	Cooking Level: Intermediate

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