Reviewed: May 6, 2012

This was very easy and tasted great. Trim as much of the fat off as you can!

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Reviewer:

Kircrich

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Charlotte, North Carolina, USA

Reviewed: Mar. 20, 2012

These always come out perfectly. We've been making these for a couple of years now and they're our go-to recipe for ribs. We made duck breast with this recipe and it was really good as well. We used cilantro, or neither parsley or cilantro depending on what we have. We will be growing parsley this year so I will be sure to make it that way as you said it is more traditional. Yum! Thanks for the recipe!

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Reviewer:

hilarybear

Cooking Level: Intermediate

Reviewed: Mar. 6, 2012

Excellent. The ribs usually have so much fat on them but this recipe makes them easy to trim and eat. I used half the amount of soy sauce (ran out) and substituted orange juice for half of the amount of water. Added garlic powder, along with the garlic, while cooking.

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Reviewer:

hotshot

Reviewed: Feb. 25, 2012

So tasty and simple. A definite hit, it'll be done again for sure.

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Reviewer:

KLT

Cooking Level: Intermediate

Living In: Lacey, Washington, USA

Reviewed: Feb. 17, 2012

very good flavor--see note on cooking

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Reviewer:

harper

Reviewed: Feb. 4, 2012

One of my husbands favs now! Love it...thanks

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Reviewer:

Miranda Steward

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

Reviewed: Jan. 21, 2012

I was craving some sort of Cuban or Brazilian food and ran across this recipe. I thought I'd give it a try - and am SO GLAD I did!! I started cooking and realized I was out of soy sauce AND I didn't have limes like I thought I did, so I didn't think it would turn out - but it was fantastic! I had a few packets of soy sauce leftover from Chinese take-out, and I used lemon juice instead of lime for cooking. I also used cilantro instead of parsley (as the note says you can). I shredded my pork at the end instead of serving whole, but that's a personal preference. Served with juices over saffron rice and fried plantains - fantastic dinner that even the kid loved! Can't wait to try this again with the CORRECT ingredients!

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Reviewer:

Nugyar

Reviewed: Jan. 11, 2012

Delicioso! These are very tasty & easy to make. I used a sprig of fresh rosemary instead of dried, just add in whole & the leaves will fall off on their own during cooking. Served with garlic naan bread instead of rice & they make great shredded pork sandwiches that way. Otherwise didn't change a thing & my husband loved them too. Thanks for sharing, will for sure be making these again!

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Reviewer:

jeanm

Cooking Level: Expert

Living In: Maple Grove, Minnesota, USA

Reviewed: Jan. 9, 2012

These were really good! I didn't have limes so I used a little lemon juice and an orange. Served with sliced orange too. Can't wait to try this with chicken! I also got worried after an hour that there was still too much liquid and that it was taking too long to boil off so I removed about 1/2-3/4 of a cup of the liquid, brought it back to a boil just before serving and used it as "au jus" for the meat...awesome! Served mine with brown rice and broccoli, yum :)

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Reviewer:

Jessica

Cooking Level: Intermediate

Reviewed: Jan. 7, 2012

well, I must say...this was very tasty!!! I've always made the "crock pot" smothered in BBQ recipe. wasn't sure how this recipe would be recieved by DH (fussiest person I ever met in my life!!)HOWEVER..... I was surprised he liked it, I think he was too!!!!! I used a cast iron skillet thinking it would be tall enough to cover the pork but it was not, so I just boiled it till the water evap. & browned. it does take some time to evap. so plan more time than allowed. I will make this again..it really was pretty tasty!!

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