Reviewed: Nov. 11, 2009

I made these with side ribs but forgot to put in the chopped onion..oops. Maybe that is why I found them to be quite bland...ended up glazing them with plum sauce and putting them under the broiler for a few minutes which saved the meal.

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NATHALIE1

Cooking Level: Expert

Living In: Merville, British Columbia, Canada

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Reviewed: Oct. 24, 2009

These were ok, I have a new crock pot so it cooks at a higher heat. I cooked them on low for about 4 hours. They were cooked all the way through but were very dry. Flavor of gravy was ok, but I don't think I will make these again.

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Tisa A.

Cooking Level: Expert

Home Town: Thompson, Ohio, USA

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Reviewed: Oct. 22, 2009

It was okay! I probably would not make it again!!!

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JURADO

Cooking Level: Intermediate

Home Town: Wilmington, California, USA

Living In: Bellflower, California, USA

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Reviewed: Oct. 16, 2009

This recipe is so delicious. My husband requests this at least once a week. Every time I have made these I have used 1 can of beef broth and omitted the boullion and water. I cooked them for 4 hours on high and they come out tender and perfect. After thickening the gravy with cornstarch, serve over mash potatoes. The gravy is so good you will want some rolls to sop up all the tangy goodness.

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catryat5

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Reviewed: Oct. 6, 2009

So easy! Followed the directions to the letter and let it cook on low all day in the crock pot. I didn't like the color on the ribs after they had been in about 4-5 hours (they went in frozen) so I took them out and put them in a saute pan for a few minutes to brown up. That made a huge difference in color in the crock pot. When they were ready, I pulled out the ribs and added my slurry mixture (1 tsp. cornstarch to about 1/4 cup cold water), mixed it up, and put the cover back on while I served everything else. Then I served the gravy over top mashed potatoes. Huge hit! After I put the ribs in the fridge, my husband snuck them back out to nibble on "just a little bit." Thanks for the great recipe.

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Marian

Cooking Level: Expert

Home Town: Warwick, New York, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Sep. 23, 2009

My husband and I thought this was delicious! I cooked on low for 7-8 hours. This was definately too long. The meat was falling off the bone. I would recommend 5-6 on low next time or as the directions state. After it was done cooking, I placed meat on a plate and poured the sauce into a bowl. I added 2-3 Tbsp. cornstarch, mixed together, and microwaved for about 2 minutes or so. This thickened it up to gravy consistency. Would also be great over potatoes, since there was plenty of gravy to use.

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HARTMR

Cooking Level: Intermediate

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Reviewed: Sep. 17, 2009

These are the best country ribs I have ever made in the crock pot. They were so tender and not dry at all. I had 4 lb of ribs. I used 1 Tbsp yellow mustard instead of the dry and one can beef broth intead of water and bouillon. Cooked for almost 9 hours. Added 2 Tbsp cornstarch to the pot, and the gravy was very tasty over potatoes.

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Tammy Lynn

Cooking Level: Intermediate

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Reviewed: Aug. 19, 2009

So so good! I took the sauce and made it into a gravy and had it over potatoes, was delicious. Will definately be making this recipe again.

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Jericho

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Reviewed: Aug. 18, 2009

My family really liked this one. It's a keeper.

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Chantelle

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Westfield, Indiana, USA

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Reviewed: Jun. 20, 2009

Easy to make and great taste! My 2 and 3 year olds would have ate the whole pot if i let them. Will be making again!

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fmart

Cooking Level: Beginning

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Reviewed: Jun. 19, 2009

Turned out great and super simple to prepare! The family loved this hearty meal. I made no changes to the recipe but did cook it a bit longer. Served over rice. Will be making again!

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KMSWEB

Cooking Level: Intermediate

Home Town: Utica, Michigan, USA

Living In: Dahlonega, Georgia, USA

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Reviewed: Jun. 11, 2009

These ribs were great! I followed the recipe exactly, except I doubled it. I cooked it longer since it was a lot of meat and it turned out very tender. Don't think you could go wrong with this one!!

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D.Biggs

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Reviewed: Jun. 4, 2009

Decent. I don't buy ribs often because you can never get them "just right" unless you grill them but I got a great deal so tried this recipe. Mine turned out so soft (guess I crocked" 'em too long) it was like pulled pork but the sauce was good and overall, I'd say give it a shot.

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ANDREASKYE

Cooking Level: Intermediate

Home Town: Mineral Wells, Texas, USA

Living In: Rhome, Texas, USA

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Reviewed: May 19, 2009

I don't have a crockpot, so I cooked the ribs in the oven at 275 for 4.5 hours. The flavor was alright, however, I will reduce the water from 1 cup to 1/2 cup next time.

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MLYIN

Cooking Level: Expert

Home Town: Taipei, Taipei, Taiwan

Living In: Bellevue, Washington, USA

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Reviewed: Apr. 28, 2009

I've made this 4 times already. The only thing I changed was omitting the water and boullion cube. Instead I added a can of beef broth. The house smells wonderful when this is cooking! I wanted to add, I've been making this using a 3 lb rib end roast instead of the country style ribs. The meat shreds easily and is delicious. I store the leftovers in the fridge without the extra gravy/sauce. When reheating, I just pour barbecue sauce on it for some good pulled pork sandwiches. This way we get 2 fantastic meals with 1 roast, each with different flavors, so it doesn't feel like we are eating leftovers. This is a favorite in our house, having it at least every other week.

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murty1968

Cooking Level: Intermediate

Home Town: Califon, New Jersey, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Apr. 25, 2009

I tried this a couple of days ago and My husband, picky daughter and I enjoyed it. I alos substituted brown suggar, and added chili sauce when I discovered I had ran out of ketchup. Also added a little garlic powder. I prefer flour for thickening, so I used it instead of cornstardh or tapioca. I meet spice it up a bit more next time- maybe a little horsradish and a dash of hot sauce.

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DianeO

Cooking Level: Intermediate

Home Town: Jackson, Michigan, USA

Living In: Lansing, Michigan, USA

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Reviewed: Mar. 13, 2009

This was excellent! I cooked the ribs for 4 hours, removed them from the slow cooker, thickened gravy with cornstarch, and returned the ribs to the gravy. Served gravy over mashed potatoes with green beans and biscuits. Thanks!

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Becky

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Reviewed: Mar. 12, 2009

Amazing! Everyone should give this a try! I added carrots and potatoes to the slow cooker and it turned out terrific! Also I didn't have Worchesshire sauce, I added extra pepper, paprika, and a bit more water. It wasn't runny at all (maybe because of the vegetables?) anyway, try it!

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MARIBEL86

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Reviewed: Mar. 9, 2009

Just O.K. Nothing special.

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PAT79

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2009

This is a easy and delicious recipe! I followed as written, except I omitted the onion and threw in the slow cooker on low for 9 hours while I was at work. The sauce was runny when I came home so I made a roue with butter and flour, added the sauce and it thickened up. I served over white rice. Next time I may kick up the heat with some cayenne pepper but for a first try it was really tasty!

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