Reviewed: May 15, 2012

So delicious! I made these for my husband and his buddies. Quietest 10 minutes ever with them around. It tastes like the Jack Daniels sauce

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Reviewer:

J4ecks213

Reviewed: May 6, 2012

What an AMAZING recipe! I made this for dinner last night, and because i was crunched for time, I used 3 racks of ribs (had lots of company over!) and doubled the sauce recipe, using fresh minced garlic instead. I cut the ribs into sections of about 4 ribs, and threw everything into my slow cooker for 5 hours on high. A-MAZE-ING. One of my favourite recipes! The meat literally fell right off the bones!

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Reviewer:

breee

Reviewed: Sep. 23, 2011

Great recipe and did wonderful in the crockpot insteat of marinating and grilling. Low, for 8 hours. Perfect.

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Reviewer:

Jamic

Reviewed: Aug. 23, 2011

The best way to glaze if doing Pork Ribs! I highly recommend if you want Pork Ribs for dinner tonight!

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Reviewer:

Chloe's Mommy

Cooking Level: Intermediate

Reviewed: Jul. 3, 2011

Good combination of flavors! Being somewhat lazy, I just put everything into the slow cooker and ran it on High for about an hour to get things bubbling, then about 3 hours or so until the pork was tender. Oh, and as someone else suggested - use fresh grated ginger and garlic - so much better!

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Reviewer:

CJB

Cooking Level: Intermediate

Home Town: Morris, Minnesota, USA

Living In: Tucson, Arizona, USA

Reviewed: May 9, 2011

We cooked them as directed and they weren't done, but were excellent after several more hours in the oven.

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Reviewer:

Shorthoneys

Living In: Surprise, Arizona, USA

Reviewed: May 9, 2011

Made these yesterday for Mother's Day. They were delicious! The only thing I did different was that I boiled them for thirty minutes the night before. Then I reduced the first cooking time to 45 minutes. These have the most delicious flavor! And, since pork spareribs are often on sale, they will be in my regular rotation. I have two more slabs in the freezer ready to go!

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Reviewer:

plakemama

Cooking Level: Expert

Living In: Huber Heights, Ohio, USA

Reviewed: Jan. 13, 2011

This tasted great! I made this for my b/f and I when he was in town visiting. I did make some alterations, as I didn't have some ingredients. I used the juice from a jar of ginger and I used powdered mustard. I added hoisen sauce as well, which added a nice taste to it. I also let it marinade for 2 days and then cooked it without the sauce for 1 hr without sauce. I then added the remaining sauce and cooked it covered for 15 min and then took the lid off and cooked it for another 15 min = 1.5 hrs @ 325. I didn't want the sauce to make the ribs crispy, that's why I only cooked it without the lid for 15. I would totally make this again. Yummmm.

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Reviewer:

It's a cook-out Baby

Reviewed: Dec. 18, 2010

This sauce is amazing and I think I'm going to use it on chicken wings.

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Reviewer:

H Leblanc

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Reviewed: Dec. 11, 2010

Very Average. Most likely noone would think this recipe was gross, but they wouldn't ask you for the recipe either. It tastes fine but there is nothing special about this recipe at all.

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