Reviewed: Dec. 3, 2012

The pork was incredibly tender and the flavor was great! I ended up doubling the recipe, and then added a 1/3 cup water to dilute the soy sauce. I was concerned the pork would be too salty otherwise, and that there wouldn't be enough liquid in the pot while we were at work all day.

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Reviewer:

kmy5

Reviewed: Nov. 18, 2012

no real flavor. nothing popped. it was kind of bland. ribs did turn out amazingly tender, but really lacked flavor.

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Reviewer:

attyman04

Reviewed: Nov. 2, 2012

I went along with some of the notes below, 2lbs ribs, and doubled all of the rest. Used the papertowels at the beginning, but with how quickly the meat cooked on low, I had to add some more ingredients and 1/2 cup water. But meat turned out wonderful, great flavors, and is a keeper!

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Reviewer:

AubrnJenn

Reviewed: Oct. 13, 2012

I was looking for a different way to make a package of country ribs I bought on sale and came across this recipe. I loved how this one sounded and it smelled delicious while cooking, but the flavor was just OK. I may try it again but cut the soy sauce down to about 1/2 tsp. or so and increase the maple syrup to maybe 2 Tbl. I used 100% pure maple syrup as we have a friend who makes it and that's all I ever have - and I recommend using the real stuff. I used the left-over pork for fajitas the next night. I liked them in that better than I did the first night we had them.

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Reviewer:

Mother Ann

Cooking Level: Intermediate

Home Town: Streetsboro, Ohio, USA

Living In: Ravenna, Ohio, USA

Reviewed: Oct. 7, 2012

I made this recipe as is with the exception of a couple things. I had 3 pounds of Ribs, so doubled all of the spices, except the minced onion I only used about 2 1/2 tablespoons. I used 1/2 cup of syrup, and yes I just used my regular pancake syrup that I had in the fridge. I then used 1/4 cup of soy and 1/4 cup of teriyaki.I put the ribs in about 11:30 on high for about 4 hours, then on low for the last 2 and they turned out PERFECT. We had a couple over and everyone LOVED them. They completely fell apart, were very juicy and moist and flavorful.

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Reviewer:

Trooperswife82

Cooking Level: Intermediate

Home Town: Winona, Minnesota, USA

Living In: Rochester, Minnesota, USA

Reviewed: Sep. 23, 2012

This was sooo delicious! I used boneless country pork style ribs and they were amazing. I didnt have dried minced onion so I used fresh and I dont use soy sauce because I eat paleo so I used Tamari with no taste differences. This recipe is a keeper!

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Reviewer:

Chloe's Mom

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Woodland Hills, California, USA

Reviewed: Jul. 17, 2012

i LOVED these! my husband not so much. i think i'll try it next time without the allspice and cinnamon as those are reminiscent of jerk seasoning - which DH doesn't like.

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Reviewer:

Beth Lena

Reviewed: Jun. 17, 2012

I followed the suggestions and increased the maple syrup and soy sauce to 1/3C each. I doubled the spices. It was fantastic!! I will definitely be making these again.

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Reviewer:

CCapobianco

Reviewed: May 19, 2012

These Ribs were great. I do not eat maple syrup normally but these were amazing and very easy

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Reviewer:

kate

Cooking Level: Expert

Home Town: Sagamore Hills, Ohio, USA

Living In: Parma, Ohio, USA

Reviewed: May 6, 2012

My husband is a rib fanatic being from Nebraska- "Go Huskers!" He told his family these were the best ribs he's ever had. I did use regular syrup as I didn't have maple on hand but they were wonderful!

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