Reviewed: Aug. 1, 2006

Great recipe. Everyone enjoyed. I added a bit more hot sauce as we like things spicy. The sauce was runny as stated in prev. reviews. Just took some sauce out of the crock, mixed it with the chili sauce I had, added brown sugar and hot sauce. Made a great side sauce. My family insisted I make more for later.

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Nat1965

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Reviewed: Jul. 22, 2006

Good flavor-tender ribs. After the 8 hours the sauce was watery ( I think I should have trimed more fat from the ribs)so I removed the ribs from the crockpot and cooked the sauce down to half in a saucepan on the stove and put all back in crockpot. Family really enjoyed this one.

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Queenie327

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Reviewed: Jul. 5, 2006

This recipe was very good, I enjoyed it immensely very very good barbeque. I did based on others comments trim a bit of the fat off the ribs to cut down on extra fat in the sauce. Turned out great with that as my only added step. Thanks for a great recipe!

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Cookin' Kliebor

Cooking Level: Expert

Living In: Berlin, Connecticut, USA

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Reviewed: Jun. 29, 2006

After reading the other reviews, I added a simple first step ... I boiled the ribs for 30 minutes ... that fat made its way to the top of the water and not into my slow cooker ... lots of ingredients here, but absolutely great flavor ... too easy not to do again ...

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msbuz

Cooking Level: Expert

Living In: West Carrollton, Ohio, USA

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Reviewed: Jun. 23, 2006

One of the best bbq sauce recipes I've tasted. Used it to bake some pork loin chops in the oven. They were delicious. Helen

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Helen

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Reviewed: Jun. 14, 2006

8hrs on low , dried out not 2lbs but a whole 4 lbs. Could have been good !

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Dionne

Cooking Level: Intermediate

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Reviewed: May 11, 2006

this recipe is excellent, my family loved it. I would add more onions.

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ELAINE17

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Reviewed: May 8, 2006

This is a great recipe as written - we definitely enjoyed and will make again.

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FOCUSED ON FOOD

Cooking Level: Intermediate

Home Town: Canajoharie, New York, USA

Living In: Nashua, New Hampshire, USA

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Reviewed: Apr. 30, 2006

I too noticed that this produced a lot of fat... It's pork afterall. After 8 hours, I took out the meat and shredded it. Removed the sauce and separated the fat. I threw all but the fat back in the cooker and let it marinate for 30 more minutes. Perfection!

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kmorrisel

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Reviewed: Mar. 3, 2006

There is nothing I'd change about this recipe. Even the picky guys at work loved it.

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L Reynolds

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Reviewed: Jan. 28, 2006

I used boneless pork chops to lower the fat content from using ribs. The only change I made was using whole-grain Dijon mustard instead of smooth, since I think the flavor is superior. The chops came out great, and the sauce was very good. Thanks for sharing this one!

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CORITA

Cooking Level: Intermediate

Living In: Sarasota, Florida, USA

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Reviewed: Jan. 24, 2006

Cooked this on Sunday and loved it. Lots of ingredients, but very easy to throw together and the flavor and tenderness of the meat was well worth it. I didn't have red bell pepper unfortunately, but used one red onion and one sweet onion (I doubled the recipe) and it was plenty good. Thanks for a great recipe.

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JohannaB

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Reviewed: Jan. 22, 2006

I'm afraid we didn't like this at all. The fat from the ribs had slow-cooked out into the sauce. Maybe if you didn't eat it and somehow took out the meat, strained out the onions and peppers and put the sauce into the fridge so that you could remove the fat and then reheat the whole thing the next day, then maybe it would be ok. But far too much work - wasn't crazy about the taste either. Sorry.

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