Reviewed: May 27, 2012

ok but dont use short ribs, bones are too small and hard to get out when shredding meat

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Reviewed: Mar. 19, 2012

I boiled the pork for 30 minutes, scraped off the fat, and saved the water I boiled it in as broth for future soups/recipes. Also, I used half ketchup, half BBQ sauce and substituted half of the chili sauce with fresh jalopeno. Yum yum!

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Amy

Reviewed: Mar. 7, 2012

This was a great recipe and I did boil my ribs first for about 20 minutes. It definitely helped with the fat. However I had cooked them for 8 hours and they turned out a bit dry. I think next time i will bring it down to 6 or 61/2 hours. Overall my 6 year old ate up her plate and asked for seconds! So in my book still a winner . Thanks again

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dep7z

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Reviewed: Feb. 6, 2012

This is good, but it is NOT a sticky finger bbq recipe.

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4runs10

Reviewed: Jan. 25, 2012

It fell off the bone but that wasn't a good thing. I used county style ribs and I washed the meat before cooking but as we ate we had small pieces of bone in the meat. It was as bad as eating fish having to pick bones out of my mouth. Not sure if it was due to the cooking so long or what. I wont be making it again.

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MICKIE

Reviewed: Nov. 5, 2011

I made per the recipe except I omitted the bell pepper and I browned the ribs for 10 minutes per side at 400. I used a vidalia sweet onion. The sauce was really tasty, but the ribs were pretty dry. I guess my ribs were leaner than most or I browned them too long. Next time I will reduce the browning time. Served with baked potato and green beans. I will definetly try this one again.

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Muffin Man

Cooking Level: Beginning

Home Town: Cincinnati, Ohio, USA

Living In: Garland, Texas, USA

Reviewed: Oct. 11, 2011

Easy and very yummy!

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Justina

Reviewed: Sep. 28, 2011

This was amazing!!! I used 1/4 cup of apple cider vinegar instead of water, used Sriracha chili sauce and more hot sauce and it was sooo good!! My whole family loved it! The pork was very tender.

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Jessmomof3

Reviewed: Sep. 27, 2011

There are lots of such slow cooker bbq ribs recipes around but the sauce is one of the best I've ever tasted. It's sweet, tangy and spicy. I read some reviewers steamed or boiled the the ribs to get rid of some of the fats. Well my advice is grill away the fats and it's tastes fantastic! I got the idea from another recipe. I put the ribs under the broiler for 6 mins each side. Watch the fats melt out and the meat gets charred slightly. Looks n tastes great!

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