Reviewed: Nov. 3, 2005

These were excellent!!! I doubled the recipie to accomodate my extra ribs. I didn't have real maple syrup so I used regular instead...it was very sweet, but no one in my house complained about that!!! I also didn't have enough dried onion, so I used 3/4 fresh chopped instead. We will be enjoying this one again!

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ISAIAH41910

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Reviewed: Oct. 17, 2005

I didn't have dried onion so I diced about half an onion and used that instead. The only other change I made was to add a little minced garlic. Very yummy. I scaled the recipe to 6 servings and was worried that there would not be enough liquid to cook the ribs in. The fat in the ribs rendered down and the ribs ended up all but covered in liquid. I cooked on low for about 6 hours and the ribs were falling apart when we went to eat. My family enjoyed it, a nice change from BBQ ribs. I don't understand the reviewers who added BBQ sauce. Why not just use a BBQ recipe to begin with? I thought there was lots of flavor in this recipe. For a better/stronger maple taste I would suggest using REAL maple syrup. I will use this recipe again for sure!!

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JULIECT

Cooking Level: Expert

Living In: Groton, Connecticut, USA

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Reviewed: Sep. 16, 2005

I chopped some of it up and mixed it with fried onions, peppers, mushrooms and seasoned salt & pepper, then served it on toasted sandwich rolls with cheese....delicious. The meat is also good with barbeque sauce and would work well in mexican dishes.

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DEBMCE4

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Reviewed: Sep. 15, 2005

My family really enjoyed these ribs. We all loved the flavor. My husband always wants me to make these ribs. I actually do add a bottle of barbeque sauce. I haven't tried it without the barbeque sauce. After adding the barbeque sauce I rate this a 5 star recipe.

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ATJAGUARX

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Reviewed: Aug. 17, 2005

These were 'ok'. I didn't care for the sweetness of the maple syrup. Although the meat did come out very tender and juicy. My family didn't care too much for these..

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LISA3267

Cooking Level: Expert

Living In: Boston, Massachusetts, USA

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Reviewed: May 28, 2005

This recipe was delicious. What a great alternative to barbequed pork. My family and I absolutely loved it and will make it again and again.

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APBRYWHEELER

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Mar. 20, 2005

I probably shouldn't rate this recipe at all because the only things I followed were using ribs (boneless, country-style) and the fact that it was cooked in a Crock Pot. I seared the ribs first, put them in the crock and covered them with some homemade barbecue sauce that I'd canned last year. Covered and cooked for about 7 1/2 hours. Ribs were extremely tender, and I'll definitely use this method again. I might even follow the recipe!

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Kelly

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Jan. 11, 2005

I don't know what I could have done different as I followed the recipe to a 'T' but the flavor was terrible. The meat was falling apart which was the only good thing. My husband and two kids who love country style ribs wouldn't touch it.

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DANAB1

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Reviewed: Jan. 6, 2005

I first tried this recipe a couple of months ago, wanting to experiment with something other than chicken or beef (my dad thinks these are the only meats there are). This recipe is one of my family's favorites now, even my dad's. It is extremely easy to put together, and always turns out spectacular! I've read that some of you reviewers don't care for the flavor or found it not flavorful enough--try scaling the recipe to the amount of meat you have (look at the pounds on the package). I make extra and freeze for later. Delicious!!!!!

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JenSmith

Cooking Level: Intermediate

Living In: Claremore, Oklahoma, USA

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Reviewed: Dec. 26, 2004

These ribs had a great flavor --- I'd make them again. Thanks.

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KDSIM

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Reviewed: Dec. 20, 2004

These were pretty good. I added a bottle of barbeque sauce as suggested by someone previously. Cooked in the crock-pot, they were falling off the bone. Pretty good, but not spectacular. Definitely easy.

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LAURAMA1230

Cooking Level: Intermediate

Home Town: Westford, Massachusetts, USA

Living In: Stafford Springs, Connecticut, USA

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Reviewed: Nov. 26, 2004

This was my first dish made with the crock pot and I am now a believer in its wonders and in this recipe. I followed the recipe exactly. The combination of the spices was perfect. By the time I woke up the next morning, my husband had already devoured the left-overs. I will make this again. (Only draw back to making it every day is that I am watching my cholestorol...it was slightly greasy...I believe this is just the nature of pork.)

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Kay

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Reviewed: Nov. 23, 2004

This was ok but the flavor didn't really get into the pork. I'm going to try it again b/c maybe I just had more pork than the recipe called for, when you did taste it it was good but next time I'll probably double the recipe and see if there is a difference.. the smells that go through your kitchen are wonderful!

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giggletush

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

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Reviewed: Nov. 18, 2004

The combination of flavors in this recipe was strange to say the least. The cinnimon and allspice scent while cooking in the crockpot was overpowering, and the taste was not much better. I thought I'd try this recipe because I love ribs, but my hubby does not like anything with BBQ sauce, so thought this would fit us both. Definately not!! The only thing good about this recipe, in my opinion was that after 9 hours in the crockpot, the meat was very tender. Sorry!

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JULZ5169

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Reviewed: Nov. 18, 2004

I was surprised at how tender the pork turned out. Wonderful .... simply wonderful.

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HISLADIE

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Reviewed: Nov. 16, 2004

This is a wonderful recipe that I have been making for years. No changes need to be made, it's good as is.

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JTLAUZON

Cooking Level: Beginning

Home Town: Rochester, New York, USA

Living In: Canton, Georgia, USA

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Reviewed: Oct. 18, 2004

I followed the recipe exactly and it seemed to lack flavor. BF put them on the grill after the slowcooker and that improved them somewhat - along with a with a liberal splash of BBQ sauce.

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CHERRY

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Reviewed: Sep. 13, 2004

Sooo good, I would give this 5 stars just for the way it smells when youre throwing it together. I like using boneless pork strips, other than that wouldnt change a thing! Check it after 7 hours and I think it would be fine. So good served with some baked sweet potatoes, corn bread and a salad.

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BZBMOMOF3

Cooking Level: Intermediate

Home Town: Lakewood, California, USA

Living In: Temecula, California, USA

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Reviewed: Jul. 30, 2004

We use boneless country style ribs and add 1/2 bottle of BBQ sauce to this recipe. We don't cook them until they fall apart (more like 4-5 hours on low) and then grill them for a few minutes on our gas grill. They make wonderful sandwiches or just serve like BBQ'd pork chops with your favorite side dishes. This is one of our favorites, and we have never had a problem with lack of taste as other reviewers have.

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BECBEC

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Reviewed: Jul. 6, 2004

This was just OK. The flavor of the maple didn't come through at all, which was disappointing. Maybe add more syrup? I did like cooking them in the crock pot. They turned out very tender.

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Theresa

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Slow Cooker Maple Country Style Ribs

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