Reviewed: May 4, 2012

Followed the recipe closely with two exceptions. First, I doubled the sauce as 1/2c of liquid just did not seem adequate for the 2.25lbs of ribs I had (good decision). Second, I didn't have a small tomato so I added about 7oz of canned diced tomatoes. Didn't think I'd like the tomato pieces in this but I actually did. I served this with some leftover Jasmine rice, didn't think I would like that either, but really did! Mine took longer, about 7 hours total to become nice and tender, but that might have just been my ribs, they were pretty lean. I enjoyed this meal - thanks for the recipe.

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Reviewer:

ren1216

Cooking Level: Intermediate

Reviewed: Mar. 5, 2012

Mine came out pretty chewy and dry.

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Reviewer:

gigerbopper

Cooking Level: Intermediate

Living In: Norfolk, Virginia, USA

Reviewed: Feb. 25, 2012

Followed recipe exactly but I cooked it all day in the slow cooker. Tender and absolutely delicious! A real keeper

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Reviewer:

ROSELYN38

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

Reviewed: Nov. 5, 2011

Yum - I added 1/2 cup red wine and a cup of left over blueberry compote! Gave it a German twist

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Reviewer:

SCIOPORKEY

Reviewed: Nov. 3, 2011

Saucy, and tasty. A good homemade BBQ sauce.

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Reviewer:

mommypie

Reviewed: Oct. 12, 2011

Convenient -all ingred. on hand. Delicious - my hubby likes very few sauces, but he loves this. versatile - This finished sauce could be used in stew, chili, spaghetti sauce, meat pie & meatloaf. I followed recipe exactly and was very pleased with the result.

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Reviewer:

mindy

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Lake Wales, Florida, USA

Reviewed: Jul. 14, 2011

These ribs were wonderful. By putting them in the crockpot, they were fork-tender. I also doubled the sauce ingredients because I like to pour it over the noodles. When I make them the next time I will decrease the bouillon since it had a little more salt than I like.

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Reviewer:

karen

Cooking Level: Expert

Home Town: Easton, Pennsylvania, USA

Reviewed: Mar. 26, 2011

Thanx to this recipe I made an amazing meal!! The tip of leaving the liquid to cool and remove the fat was great. I will be trying this recipe with pork ribs and chicken. Thank you so much!!

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Reviewer:

Sophie

Reviewed: May 10, 2010

These are really good and turn out perfect every time. another taste of home recipe i have been making for a while. the only change i make is to double the sauce because my slow cooker is 5 quarts. this is a great recipe to take to someone who you want to make dinner for instead of the usual casserole dish. just be warned that sometimes short ribs can be expensive (altho worth it). i usually make 3 pounds at a time because they shrink up; since i double the sauce anyway.

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Reviewer:

rebecca

Reviewed: Dec. 9, 2009

This recipe was great and quick and easy just like the title said! I changed it a little, I used beef broth instead of the bouillon granules and water. I also left out the tomato since I didn't have one in the fridge. Next time I might add a few red pepper flakes like one of the previous reviews said, but a little heat would have been great. But it was still a GREAT and easy dinner!

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