Reviewed: Nov. 2, 2006

A real dissapointment. I didn't taste much maple at all. All I got was spiced ribs with not much juice. I added a bbq sauce and brown sugar glaze (basted on and then broiled) to save them.

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JulieLegg

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Falls Church, Virginia, USA

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Reviewed: Oct. 31, 2006

I did not taste the maple very much, but they were still good

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GVO

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Reviewed: Oct. 28, 2006

It was good - and I enjoyed it - but I am not so sure I enjoyed SOOOOO much that I would make it again.I think it needed more sauce to give the side (rice or whatever) some flavoring as well.

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MINALEWIS

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: South Jordan, Utah, USA

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Reviewed: Oct. 22, 2006

I love this recipe. I have made it 4 to 5 times now, and have finally gotten it to the point where I think it is absolutely perfect. I use boneless ribs, which make less liquid in the slow cooker. I also double the maple syrup, since I use the sugar free type. I find that if I do it this way, when the time is up, I can pull the lid off of the slow cooker and the meat pulls apart beautifully. Also, if I want to switch it up a bit, adding a bottle of my favorite barbecue suace tastes great too. My fiancee loves this recipe and requests it often.

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Adrienne

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Reviewed: Oct. 11, 2006

This was delicious! However, I did make a few changes. I doubled the sauce, adding one extra tablespoon of maple syrup (since I didn't have real maple syrup as other posters suggested) - and I made the sauce the night before and refrigerated until ready to use the next morning. I used boneless pork ribs, and marinated 2 hours in before turning my crock pot on. The family loved - every bit was gone. I did heat up some Montgomery Inn barbecue sauce for dipping. Scrumptous!

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Becky Smith

Cooking Level: Expert

Living In: Hamilton, Ohio, USA

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Reviewed: Aug. 30, 2006

This was different and good. My son didn't like the sweet flavor so will adjust it the next time I make this.

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NJSS2000

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Reviewed: Jun. 27, 2006

These were wonderful! I use this recipe and turn it into pulled pork for sandwiches also. This is my rib recipe.

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TRISZO

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Reviewed: Jun. 20, 2006

This recipe is fast and easy to prepare. There is no browning of the meat, yet the end result has the ribs looking appetizingly dark. My husband and I both enjoyed it, and I will make it again.

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Princetonbound

Cooking Level: Intermediate

Home Town: North Delta, British Columbia, Canada

Living In: Princeton, British Columbia, Canada

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Reviewed: May 17, 2006

These were okay. I probably won't make them again simply because I prefer ribs with barbeque sauce. I followed the recipe exactly and the ribs were tender, but a little dried out on the ends. They were not bad once you added some barbeque sauce to dip them in.

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Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

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Reviewed: May 15, 2006

Quick and easy to make and OH SO GOOD!!

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chrmd1

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Reviewed: Apr. 9, 2006

This recipe was a disappointment. It was bland, and we couldn't taste any of the spices or other flavorings. I doubt I'll ever make this again.

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Lisa H.

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Reviewed: Apr. 1, 2006

ribs were jiucy, but didn't pack a lot of flavour. Next time I will marinate the ribs in the sauce for a day before cooking.

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BONNIEBELLE2300

Cooking Level: Intermediate

Home Town: Niagara-On-The-Lake, Ontario, Canada

Living In: Barrie, Ontario, Canada

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Reviewed: Mar. 22, 2006

I love country style ribs, and i love using my slow cooker. This recipe was so delicious. It's quite sweet though so for people that don't like their hot food sweet, you might not want to try it. My family and i loved it. The ribs came out so tender. I served it over rice. MMM MMM Good!!

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Kalai82

Cooking Level: Expert

Home Town: Farmingdale, New York, USA

Living In: Fairview, Oregon, USA

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Reviewed: Mar. 20, 2006

If you like very flavorful food, this is NOT the recipe for you. I had to add BBQ sauce to give this dish any flavor (Bull's Eye is a great sauce). Next time, I will just make this with the BBQ sauce.

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Marcia W

Cooking Level: Intermediate

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Reviewed: Feb. 7, 2006

The house smelled great when I came home. I was super excited to eat this delicious smelling dish. Alas, I was held up and came home later than expected. The ribs cooked for an hour more (darn professor!) than the recipe stated. However, if the ruined version of this recipe is an indicator, the meat is super tender (too much so after an extra hour, but I bet it's great when cooked properly!), and very flavorful. This was also a super easy recipe to put together. Thanks for posting!

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smallbutfeisty

Cooking Level: Intermediate

Home Town: Barnegat, New Jersey, USA

Living In: North Brunswick, New Jersey, USA

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Reviewed: Jan. 27, 2006

Interesting flavor, but we just couldn't decide if we liked the sweetness and the cinnamon or not

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DAYNGERMOWS

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Reviewed: Jan. 25, 2006

This recipe was just OK to me. After reading other reviewer's comments, I marinated the meat in the spices and maple for about 5 hours prior to cooking it. It was still a bit bland for my liking. The meat came out tender, but that really can't be attributed to this recipe. That is the case with all meat that you slow cook for 7 or 8 hours. I put maple on it after it was cooked as well, but that still only "kicked it up" a small notch.

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PRETTYGIRL05

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Reviewed: Dec. 29, 2005

These didn't look very appetizing, so I took them out of the juice and baked for 1/2 hour with Masterpiece barbeque sauce. They were very tender and my family loved the flavor. The slow cooking and the combination of flavors was wonderful. However, without the barbeque sauce to give them some life - I don't think I could have gotten my family to eat them. It's now a favorite.

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Donna D.

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Reviewed: Dec. 3, 2005

This was great. Good change from Bar-B-Q Sauce. Husband loved them. Do not change or alter the recipe. Slow cooking I think is the key to the flavor.

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LighthouseMissy

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Reviewed: Nov. 13, 2005

This was good! But it did not taste like maple so right before I served it I drizzled just a litlle warmed maple surup over it. Then it was fantastic!

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