Reviewed: Jun. 2, 2008

Very yummy recipe. I too followed others advice and increased the soy sauce and maple syrup (I used 1/3 cup of each). I used the low sodium soy sauce which was great because it added the right amount of sodium to the ribs. Prior to cooking the ribs, I used all of the dry ingredients as a dry rub and added some chopped onions since I didn't have onion powder. I let it sit for about an hour and I think it added to the flavors. One thing though, I set the cooker for 10 hours so it would cook extra slow while I was away. Good thing I came home early because the ribs were done by the time I got home which was 4 hours after I started cooking them (they were probably done in 3.5 hours). The meat was literally falling off. It was the right amount of sweet, not too sweet which was good. Next time I think I really need to be home to check them (sort of defeats the whole leave it for several hours concept) but I will definitely make them again.

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MARJORIE8

Home Town: New York, New York, USA

Living In: Riverdale, New York, USA

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Reviewed: Jan. 6, 2008

I thought this recipe turned out good. It was a nice change from the usual way I woiuld make country style ribs by just drenching the meat in BBQ sauce and letting it simmer all day. The only change I made was to first add some BBQ sauce at the bottom of the Crock Pot in order to provide a little more liquid. I also used a fresh onion instead of dry. After it was done the sauce tasted great and the ribs were tender with great flavor. I'd definately make this again!

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SirFuller

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Reviewed: Jan. 1, 2008

I made these last night & woke up to the best smell this a.m. I didn't read any of the reviews beforehand. The combination of spices sounded good so I thought I'd try it. I had plenty of juice & the ribs fell off the bones. They are very, very good. Now that I have made them I read some of the suggestions. The only thing I would do differently, I think, is to double the syrup to give it a bit more of a sweet taste. I didn't have regular maple syrup - only lite. Other than that I think they're perfect.

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SCRAPPERMAR

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2007

This was a very strange recipe to make. I followed it just like it said. It had such a sweet smell cooking that I never thought that it would end up tasting good, but it did. It wasn't what we were expecting but it is a nice change from everything being smothered in BBQ sauce!!

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D89BUTTONS

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Grain Valley, Missouri, USA

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Reviewed: Nov. 5, 2007

This was delicious! The only change I made was Worcestershire sauce instead of soy sauce. I used boneless pork ribs and I did it on High for three hours. I must admit that the others scared me so I added more syrup on the top. They even "browned" on the parts touching the crockpot. p.s. mine is the original old model crockpot.

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1/2 fast cook

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Oct. 26, 2007

I have lost my dry rub recipe and I'm trying to find a replacement. This sounded pretty good, but I think I'll go back to dry rubs. Too messy - although ribs are kinda supposed to be messy, huh?

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Patty

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Reviewed: Oct. 1, 2007

I liked it, my husbad did not. I think is is one of those recipes where you either love it or hate it.

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Terri

Cooking Level: Expert

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Reviewed: Aug. 21, 2007

I did not care for this recipe.

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Cheryl

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Reviewed: Jun. 17, 2007

I'd rate this at about 3.5 stars. Unlike others - I had no issue with not enough liquid and I trimmed the pork very well(but I did use 2T each syrup and soy sauce) - . I had enough liquid that I added a little cornstarch to make it a gravy and served it over rice. I'll absolutely make this again.

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Aunt Deb

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Reviewed: Jun. 15, 2007

I should have stopped cooking it at 5-6 hours, instead of the full time. It was tasty, but a little dry.

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Linnea Quam

Cooking Level: Expert

Home Town: Prosser, Washington, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Apr. 17, 2007

Oh, boy. I was really surprised at how badly this turned out. I adore all of the ingredients and thought this sounded like a winner of a recipe, but when everything was combined, the 'warm' spices were simply overwhelming. I followed the recipe to the letter, even wondering if the 1/4 tsp. of each spice would be enough to taste... Taste it I COULD. Like pumpkin pie smeared on ribs! Thanks for the post anyway.

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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: Apr. 11, 2007

I can't currently have tomatoes so I was really excited about this recipe but I really didn't care for the flavor. I used real maple syrup, marinated the meat and doubled the sauce as others had suggested.

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Manda

Cooking Level: Expert

Living In: Nampa, Idaho, USA

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Reviewed: Mar. 21, 2007

Very good recipe! I will definitely make this again.

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MRPIANOMAN97

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Reviewed: Feb. 26, 2007

I am glad this has received great reviews, but when I got home tonight, mine was burnt to an unrecognizable point. Not enough liquid is my guess. The combo sounds good, but when I put something in the crock-pot, I want to be sure that it doesn't require constant supervision. I didn't feel this way (nor does the smell of my home attest to this conclusion). Sorry, but it didn't work for me. In fact, I set the crock-pot to cook at low temperature for only four hours and then it sat at a warming/sustaining temperature for another four; well within the 7-9 hours allotted.

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PHILLYJH

Cooking Level: Expert

Home Town: Red Oak, Iowa, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Feb. 19, 2007

We were not thrilled with this recipe, needs something to bring a bit of juice but then you would need to increase all the other ingredients as not to dilute spices.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Feb. 7, 2007

Overall, a fairly good recipe. It was -15 degrees the day I had planned to grill our country style ribs, so I ended up making this recipe so I could stay inside (&warm!). The meat was so tender it fell off the bone, but I did add about 6 cloves of garlic to the crock pot during cooking to give it more flavor which worked well (if you like garlic...). I served them with a little Mr. Yoshida's teriaki sauce for dipping instead of the juice in the crock pot which was tasty. Thanks for the recipe!

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M.Stuart

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Reviewed: Feb. 6, 2007

I thought this was a great dish, but I do believe the recipe needs to be altered. Two tablespoons of liquid did not seem nearly enough to cook something in the crockpot. I used 1/3 cup of both syrup (I also had the lite kind) and soy sauce I added a big squirt of honey and a few shakes of worcestershire sauce as well. I used 1 teaspoon of each of the spices, used onion powder and fresh garlic as that is what I had on hand. I was late starting this (about 1 pm) so I turned the crockpot on high. It's a good thing I was home because it only took about 3 1/2 hours to cook. I think 9 hours (even on low) would have been way too long, but I did use boneless country style ribs. Overall a delicious recipe and I will make it again!

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BERDISA

Cooking Level: Expert

Home Town: Plantation, Florida, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Dec. 10, 2006

I followed recipe with one exception, I doubled the maple syrup because I only had lite. I was good, I did not add BBQ sauce but did thicken the sauce in slow cooker and poured over ribs. This was the first time I had ever made country style ribs and it was a sucess.

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Bryan

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Dec. 5, 2006

I didn't love it, I didn't hate it. I thought it was pretty good, but I probably won't make it again. I'm looking for the perfect recipe for country ribs...still looking. Thanks!

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RachtheBach

Cooking Level: Intermediate

Home Town: Jasper, Missouri, USA

Living In: New Lenox, Illinois, USA

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Reviewed: Nov. 3, 2006

Not bad at all. Considering how easy it is, we'll probably have it again. I made it exactly according to the recipe, except that I had accidentally used too many ribs so I poured an extra tbsp or two of soy sauce and syrup over the top before cooking. Not too exciting, maybe trying something a little spicy would be nice -- a little extra ginger? -- but not bad as is.

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