The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Mar. 24, 2008
fall off the bone goodness! i made the honey barbeque sauce to put on them after cooking. that was good too, but im making them today and will use less brown sugar in the sauce. heaven in your mouth!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Mar. 17, 2008
These were amazing!! They were falling-off-the-bone, no-leftovers delicious! I did alter the recipe slightly, by using beef-ribs instead of pork, and guesstimating on the spice measurements instead of using measuring spoons, but they were still terrific. My only complaint is that I prefer sweet with just a little tangy, instead of tangy with just a little sweet, but I gave the recipe 5-stars anyway because they came out just the way the recipe said they would. Next time, because of my own preferences, I'll probably use a little bit more sugar and little bit less vinegar. All in all, this recipe is definitely a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Mar. 17, 2008
Absolutely delicious. My family loved this recipe- it is a good thing that I tripled it. I served it with sour cream mashed potatoes- the juice goes great with mashed potatoes! This is definitely a keeper!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.2 star rating.
Reviewed: Mar. 14, 2008
We really didn't care for the tang of these ribs. I ended up dumping out all the juice and adding a bottle of BBQ sauce and let it sit in the crock pot for a little longer to soak in that flavor. Yeah, they turned out tender but most do in the crockpot for 5 hours...We won't use this recipe again, sorry.
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Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA
Living In: Grain Valley, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Mar. 13, 2008
Not enough liquid so I added bourbon. killer ribs!!
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Cooking Level: Expert

Home Town: South River, New Jersey, USA
Living In: Long Neck, Delaware, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Mar. 13, 2008
This recipe is good. I used 4 cloves of garlic and a little over 3 lbs. of country style pork ribs (trying to save money - way cheaper than spareribs). After about 4 and a half hours, the meat was falling off the bone. Very tender and tasty. Note that if you are looking for a thick sauce, you will not get it with this recipe. The juices at the bottom were watery. Overall very good and will make again.
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: Mar. 13, 2008
We tasted too much vinegar for my taste
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Home Town: Holtsville, New York, USA
Living In: Rocky Point, New York, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.2 star rating.
Reviewed: Mar. 12, 2008
I made these ribs exactly according to the recipe and both my husband and I were disapointed. Too much vinegar for our taste, and that was the only flavor that came through on the final product. Not a keeper for us.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Mar. 11, 2008
Made for a family gathering. Doubled the recipe, used 1 tbls sugar and one tbls brown sugar. Let cook tasted, needed a little more sweetness so I added a little honey. Delicious...Very Tender...Everyone Enjoyed! Thank you for sharing the recipe.
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Cooking Level: Expert

Home Town: West Haven, Connecticut, USA
Living In: Stratford, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Mar. 11, 2008
Amazingly EASY, and OH SO TASTY. These ribs melt in your mouth. The flavor is perfect, the spices are not overpowering, and the compliments the cook receives are endless. A much requested recipie to be made over and over.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: Mar. 11, 2008
Did the recipe exactly as written except I doubled everything but the ribs (did 3.4 lbs). They were definitely tangy and I liked the flavor but he viniger was extreemly strong. Next time I will scale back on the viniger.
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Cooking Level: Intermediate

Living In: Ames, Iowa, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: Mar. 10, 2008
My husband likes ribs. I can take them or leave them. I followed this recipe to the letter. The meat was fall of the bone tender. It was just too vinegary for our taste. I will try it again with my own BBQ sauce recipe and see how it turns out. It's well worth trying though.
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D

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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: Mar. 10, 2008
Not too tasty for my liking. I found that you could cut back on the vinigar by about a third. Mabee I'm spoiled as I usually have ribs done in a smoker.
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Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Mar. 10, 2008
These were excellent! I doubled the recipe and used country style pork ribs, cooked them for 6 hours and they fell off the bone. Delish! Thank you.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Mar. 10, 2008
I made these yesterday in a Dutch Oven - don't have a crock pot. They were really tasty. Added a little liquid smoke to them. I would wish for a little thicker sauce, perhaps adding some cornstarch in the liquid ingredients might help, or cooking in an oven uncovered - or both. Perhaps someone else has an idea on how achieve a thicker sauce that clings to the meat. In any case, it's a good, easy recipe.
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Living In: Paso Robles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Mar. 9, 2008
Didnt´t have pork so y used beef. They came out delicious. Will repeat.
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Cooking Level: Beginning

Living In: Ciudad Bolivar, Bolívar, Venezuela

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Mar. 9, 2008
I doubled the recipe thinking we'd have leftovers, but between 3 of us we polished the ribs off. I've tried making ribs before using the boil & bake or boil & bbq methods to get them more tender, but this recipe is far superior. The meat just fell off the bones and the sauce was delicious. I served the ribs with mashed potatoes and peas & carrots and the sauce went really well with the mashed potatoes too. I will definitely be making this again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Mar. 8, 2008
I doubled the amounts and used four pounds of ribs. I also added about 1/2 of a coarsely chopped yellow onion to the sauce before adding the ribs. They cooked nicely and were very tender, but still lacked a little something. I put BBQ sauce (about half a bottle) in and cooked for another 30 minutes, and they were great. Not too heavy on the sauce, but a little thicker than the juice they cooked in. We'll do this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Mar. 6, 2008
This recipe is fabulous!! Everyone from my husband down to my 2 year old loved it. It was so easy and so good
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Cooking Level: Intermediate

Home Town: Metairie, Louisiana, USA
Living In: Luling, Louisiana, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.2 star rating.
Reviewed: Mar. 6, 2008
Not a keeper. Wife said meat was like boiled in water. Not tasty like normal baked ribs. I think pork ribs and crock pot are not friends.
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