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Reviewed: Dec. 23, 2007

I really liked this! I did not have onion powder so I added a minced onion to the broth mixture. When it was done I used the broth mixture as a base for gravy. Yum! Thanks!!

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TGBUSSIERE


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Reviewed: Jul. 23, 2007

This was a great recipe. I made it exactly as written, and it turned out great, even though I cooked it for an hour too long. Unfortunately, I couldn't make the gravy as there wasn't much liquid left after cooking so long, but my friend even asked me for the recipe.

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Rebekah


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Reviewed: Jun. 30, 2007

This recipe was very good. Very tender. My husband loved them, and he is a very picky eater. I had never cooked ribs before! I'm glad my first time was a good experience!

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Corina A.


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Reviewed: Jan. 2, 2007

OK. I think I overcooked it. It was really dry.

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2 users found this review helpful

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aj2003


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Reviewed: Dec. 2, 2006

Ok here's what I did..you may not like but I had to put my own twist to it. Instead of just chicken broth, I cut out the garlic powder and used 2 cups of Swanson's Roasted Garlic Chicken broth, and 2 cups of regular chicken broth. 1/4 of a package of onion soup mix. Substituted the teriyaki for Worcestershire, and 1/8 cup of liquid smoke. I am one for seasoning my meat...here's what i use...season all, cavenders, onion powder, and lemon pepper. It's up to you though. Watch out for the oinion soup mix though, it has a bit of a salty taste to it.

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mystain69


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Reviewed: Oct. 14, 2006

This recipe was great for me because of the diet I am on. I loved this recipe.

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1 user found this review helpful

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Kayci


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Reviewed: May 21, 2006

This recipe was very easy and tasted great! The meat was fork tender and the marinade/gravy was good over rice. We didn't have teriyaki sauce so we used soy sauce and about a tablespoon of brown sugar instead. Also, we used 1/8 cup of frozen onions instead of onion powder. We will DEFINATELY do this one again!! One extra tip: before inserting the pan into the oven, spray the sides of the pan with non-stick cooking spray. This made cleaning up the pan a breeze.

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4 users found this review helpful

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CHEWY509


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Reviewed: Feb. 28, 2006

This just didn't excite me. I was looking for a way to use some country style ribs that did not involve BBQ sauce, and thought this would suit, but I was disappointed. The meat turned out incredibly tender, but the only taste that was apparent was the boatload of garlic! No flavor came through from broth or teriyaki. Won't be making this one again. (Thank goodness my husband wasn't home and didn't have to eat this - he would have pouted - LOL!) [LATER THE SAME EVENING: OK, OK, I give. I had neglected to taste the incredibly superior broth/au jus that cooked up, and was just tasting the meat! Thicken that broth up and serve over smashed taters - to DIE for. The meat is MUCH better with the gravy poured over...!!! Nummies! }

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caroleleah

	Cooking Level: Expert Home Town: Fort Polk, Louisiana, USA Living In: Bowling Green, Kentucky, USA
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Reviewed: Feb. 9, 2006

The meat was very tender but not very flavorful. Maybe we are just used to bbq ribs. I won't make it again.

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jjdo


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Reviewed: Jan. 12, 2006

This recipe was very taste and the meat just fell off the bones. I did make some changes. I did not have teriyaki sauce so I used soy sauce and brown sugar and I cut the chicken broth by half. After removing the meat from the pan I made a gravey. Definitly a keeper. Maybe I will try the crock pot next time!

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kathy j.


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Reviewed: May 9, 2005

One of the best rib meals I've ever prepared. My husband was amazed at how good oven cooked ribs could be. But might want to included the marinating time in the prep time to make it 2 and a half hours versused two hours and 10 minutes.

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STRETCHANGEL


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Reviewed: Oct. 14, 2004

Didn't really care for the sauce.

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Reviewer:

MISSDONNA52


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