Reviewed: Aug. 6, 2009

I made this for a group of friends and I must say this is the easiest i could ever imagine it could get for ribs. I always thought making ribs was complicated this was my first time making them and it was simple, and best of all came out delicious! The only changes i made is that i added about 1tsp of ginger to the sauce and some brown sugar. Loved it and will use it again!!!

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tiapia

Cooking Level: Expert

Home Town: Beaumont, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Jan. 16, 2009

I found this to be more dry and less flavorful than other similar glazed rib recipes. I won't try it again.

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NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 13, 2009

Great simple way to cook pork ribs. There is so much flavor. You always hear people spending hours on ribs but this is just as good and less time.

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eamason05

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Reviewed: Dec. 29, 2008

nice recipe, i added a bit of red hot to make it burn! i will also add, dont leave the top open so long, if you want them to fall off the bone start them open, than close them tight so they will fall off the bone!! Great recipe to get you started!!!

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Oakie25

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Reviewed: Oct. 25, 2008

Very good. I used country style ribs and the sweet chili sauce from the Thai section of the store. The glaze made a nice sauce over rice alongside the ribs.

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whodunitrdr

Cooking Level: Expert

Home Town: Wenatchee, Washington, USA

Living In: Bellingham, Washington, USA

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Reviewed: Oct. 21, 2008

OH MY...I used 12 oz of "sriracha" hot chili sauce (the one with the rooster on the front) and it was all you could taste and waaaay too hot (and I like hot), I don't think I used the right kind, maybe I'll try heinz chili sauce next time

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shaunabee83@yahoo.com

Cooking Level: Beginning

Home Town: Edmonton, Alberta, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: May 21, 2008

Very good, but next time I will cover the ribs for the last hour. 45 minutes uncoveed and 60 minutes covered. That way the basting sauce will not dry out and burn. My smoke alarm went off!!

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LINNIE12

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Reviewed: Jan. 17, 2008

I used the Kikkomans chili(it is not the chili with/without beans) and also the plum sauce for this recipe(found in the Asian isle of the grocery store). I followed the recipe to a Tee and it turned out great. It's also easy to make in a crock pot, definitely a keeper. Thanks.

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Sheila

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Reviewed: Jan. 4, 2008

This recipe was a hit with my family. It was quick and easy. I substituted Molasses for the Plum Sauce and it was wonderful!!

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Gina from Houston, TX.

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Reviewed: Nov. 11, 2007

These were really good! The sauce was especially delicious and loved by all. The ribs were very easy.

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KIRSTENFINNIGAN

Cooking Level: Expert

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Reviewed: Nov. 5, 2007

Followed this recipe exactly and it gets 5+ stars. These baby backs were cooked to perfection. I'm on the fence about the taste of the sauce but my guy loved it. The one thing I will do forever is follow the cooking times for baby back ribs. Thanks so much submitter.

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Jun. 27, 2007

This was my second time to make pork ribs but this is the best recipe compared to the first one that I used. The meat is literally falling off the bone !!! I love this !!! Best if paired with potato salad and some green beans. Thank you for this recipe.

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olamendoza

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Reviewed: Mar. 2, 2007

What type of chili sauce? There are so many types of them. Thanks

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Wendy

Cooking Level: Expert

Living In: Belfair, Washington, USA

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Reviewed: Jan. 5, 2007

This was so good. I followed the directions exactly and it was easy and yummy. I served these ribs to a crowd and they loved them!!

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Orielle

Cooking Level: Expert

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Reviewed: May 21, 2006

This recipe was fantastic, a little spicy, but SCRUMPTIOUS ! My husband and I get tired of the same ol’ BBQ ribs, sauces all taste the same - this sauce is different and delicious! I will make this over and over again! Thank you for sharing!

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Nikol

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Reviewed: Aug. 23, 2005

Awesome! I tasted the sauce before basting it on the ribs, and it seemed like the ginger was overwhelming; however, the ribs turned out fantastic!! No overwhelming taste at all. I served it with "Asian Coleslaw," also from this site. Thanks for the recipe!

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KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Oct. 3, 2003

This recipe is delicious!! I didn't have the chili sauce, so I just added some hotsauce. First I brownded the ribs then slowly simmered them in the sauce. They were tender and delicious!! Super easy and clean-up was not too bad. No leftovers tonight.(perfect served with some fried rice)

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tara

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Reviewed: Nov. 8, 2002

I've always been intimidated by ribs; they seem like too much work. But this recipe was fantastic! Soooo easy and soooo tasty!!! This was the first time that my husband and I loved a recipe the first time we tried it, without having to "tweak" it again later! Most definitely a keeper.

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SEANEENS

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Reviewed: Dec. 26, 2001

We absolutely loved this recipe for ribs!! Different and delicious, the crowd we fed thoroughly enjoyed it. We boiled them till the meat almost fell off the bone and then grilled them outdoors, basting this yummy sauce on top. I think they would taste better this way anyway.

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