Pork Ribs Piquant Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 7, 2014
This was so yummy that I was craving it again as soon as the meal was over! I had a 4 lb. package of country style ribs, so I doubled the ingredients for the sauce, and that was just right. I also browned the ribs and put them in the crockpot with the sauce for about 3-4 hours on low. The sauce was really good over rice! I think this will be my go-to recipe next time ribs are on sale!
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Reviewed: Oct. 21, 2013
I seared the meat without dredging in flour. Otherwise, I followed the recipe, with the exception of using the slow cooker as my oven was on the fritz. This is really an interesting flavor, certainly not barbeque but slightly reminiscent of it. I did thicken with a cornstarch slurry to give a little more body to the sauce. The meat was tender and flavorful. We ate it on pasta and also on rice. We also used it in a sandwich with cole slaw. It's a much more subtle flavor than barbeque and is definitely a nice change of pace.
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Photo by Dutchgirl

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA
Reviewed: May 8, 2013
fantasic! did sauce as written but decided to add a slurry of 1-tsp cornstarch in water,sauce seemed too runny. also made it a complete meal by throwing in some mixed color bell peppers and some pineapple.thanks for your recipe!
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA
Living In: Venice, Florida, USA

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Reviewed: Apr. 23, 2013
Delicious! I used the ingredients exactly as written, but after I browned the ribs and made the sauce, I put everything in my crock pot. Cooked on high for about an hour and then low for another 2-3. Came out great. Served over rice.
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Reviewed: Apr. 5, 2013
Followed the directions and doubled it. There were no leftovers, and everyone was happy. I love it, and will become one of my regulars. Thank you very much for sharing!!
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Reviewed: Feb. 21, 2013
Very tasty.. but I don't think I'll put that much water that is called for because the sauce was so very runny. I only used 1 tablespoon of the dry mustard but otherwise followed the recipe. I'll try it again.
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Photo by Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA
Living In: Pensacola, Florida, USA
Photo by Christina
Reviewed: Feb. 20, 2013
DELICIOUS! Made everything exactly as written (doubled it), but put it all in a slow cooker and cooked on low. My ribs were smallish, so I checked them after 5 hours and they were done to perfection! The family loved these...great flavor and came out very moist and tender. I will def be making these again~YUM! Thanks for sharing. :)
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Photo by Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA


 
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