Reviewed: Feb. 6, 2012

I made this with boneless chicken breasts, did not dump the sauce, and shredded the chicken in the crock pot once cooked. I added extra brown sugar to this and cut down on the soy sauce, as it was very salty. Bought some BC bourbon chicken sauce from Publix and it was DELICIOUS. 5 stars with these tweaks.

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Reviewer:

The Masinos

Cooking Level: Expert

Home Town: Chester Springs, Pennsylvania, USA

Living In: Cape Coral, Florida, USA

Reviewed: Jan. 25, 2012

Marinated mine over night, and used low sodium soy, not bad, still a tad salty and might marinade longer to get more flavor. I would cut back some on the soy. I liked them better than my husband, but then again, he is finicky. Meat was nice and tender but I bet on the grill would be the best!

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Reviewer:

Perri Pender

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

Living In: Kansas City, Missouri, USA

Reviewed: Jan. 1, 2012

I followed this recipe exactly as shown. Nine hours was way to long to cook, mine cooked on low for 7 and 1/2 hours and they were more than done. Very salty and tough, they did pull apart nicely, however very chewy. My girlfriend loved them, however I am not a big pork fan myself, so I wasn't impressed. I paired this with some jasmine rice with an asian blend of vegetables on top. They seemed to go together nicely - however I do not think I will make this for myself again.

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Reviewer:

danbooke2001

Reviewed: Nov. 29, 2011

4.5 Stars: I marinated overnight and baked these in the oven (350) for an hour covered, then uncoved for 30 minutes. We thought they were very good. My only complaint is they were a bit salty.

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Reviewer:

Carol

Cooking Level: Intermediate

Living In: Madison, Mississippi, USA

Reviewed: Sep. 27, 2011

A solid 5 star recipe. Fixed as written except omitted the sesame oil and went with all olive oil. Marinated for about 8 hours and then baked in a 350 degree oven for an hour. Reduced the marinade on the stovetop for about 20 minutes and basted the meat with it, plus used the leftover sauce to pour over the meat and the rice side dish. A winner rib recipe!

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Reviewer:

Cabinluvn

Cooking Level: Expert

Home Town: Jackson, Michigan, USA

Living In: Bangor, Wisconsin, USA

Reviewed: Sep. 16, 2011

Was verrrrry tasty! I may add a little more of the Sriracha next time to spice it up a bit (we like spicy), but it was awesome the way it was! Thanks for a great recipe!

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Reviewer:

kbdahill

Cooking Level: Expert

Home Town: Muscle Shoals, Alabama, USA

Living In: Tuscumbia, Alabama, USA

Reviewed: Aug. 30, 2011

Only ok. I definitely won't be making this again. I let it marinate for 8 hours & was disappointed.. really lacked flavor. I could taste the heat but that was about it.

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Reviewer:

sweet1

Reviewed: Aug. 27, 2011

this was really delicious. the only changes i made were using 1 TBS sriracha sauce (you can find this is the international section of any grocery store) as other reviewers suggested, 1/4 total of oil - i didn't have enough sesame so just made up the difference with olive – and cooking the ribs in the marinade - i like a little gravy on my rice. the gravy was a little oily, which i don't blame the recipe for since it called for discarding the marinade. i think next time i may make a small side batch of marinade with maybe just a TBS of sesame oil for the gravy. i was so tempted to add the honey as other reviewers suggested, but wanted to be as true to the recipe as possible. i can only imagine that would make it even more tasty. but as is, delicious. my mouth is watering just writing about it...

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