Reviewed: Dec. 29, 2011

My mother got this recipe from the newspaper in the 1970s, it was one of her favorites. I forgot how good they were until I made them tonight. I use country style pork ribs. Served it with Easy Pilaf. Everyone loved them.

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Reviewer:

secanute

Cooking Level: Intermediate

Living In: Bancroft, Michigan, USA

Reviewed: Jul. 5, 2011

This marinade was outstanding! I didn't used it for ribs though. Instead I used it to marinate and grill chicken tenderloin kabobs. I also brushed it on some vegetable kabobs that went along with the chicken. It was fantastic and I can't wait to try it on ribs. I think it will be equally fantastic. I made very few modifications. I didn't have celery salt so I used 1/4 teaspoon of celery seed and 1/4 teaspoon of salt. I also used dry ground ginger, halved the Worcestershire sauce and use 3/8 teaspoon of chili sauce (didn't have hot pepper sauce). Delicious! Thanks for a great marinade recipe.

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Reviewer:

Chas

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Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Rancho Cucamonga, California, USA

Reviewed: May 11, 2011

Delicious!! Made alot of sauce though but saved the rest to use on chicken. Would add some garlic next time to give a bit more flavor. I also cooked the ribs covered at 200 degrees till they fell apart.

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Reviewer:

Haley

Cooking Level: Expert

Home Town: Rogers City, Michigan, USA

Living In: Newaygo, Michigan, USA

Reviewed: Mar. 13, 2011

Very good and very easy! It was a nice alternative to Souther-style or Chinese-style ribs...

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Reviewer:

Good EatNZ

Cooking Level: Expert

Home Town: Yuba City, California, USA

Living In: Christchurch, Canterbury, New Zealand

Reviewed: Mar. 5, 2011

these were pretty good. I thought it needed something else to enhance the flavor. Not sure what. Maybe cayenne?

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Reviewer:

mom2elinate

Reviewed: Feb. 24, 2011

My husband and kids liked them but I didn't very much. I didn't cook them as long as was stated though after the sauce was on so perhaps it would have deepened into a richer flavour then.

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Reviewer:

Kali Durga

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

Reviewed: Oct. 30, 2010

Everyone enjoyed this recipe. I'm definitely going to do this again.

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Reviewer:

prettyaries

Cooking Level: Expert

Reviewed: Jul. 13, 2010

We grilled this, rather than using the oven, which worked well. It makes way more sauce than we needed for our rack of baby back ribs. I reserved some for dipping and still had half of it leftover. That will probably be used on chicken later in the week. I'm not sure this will replace our favorite ribs, but I can see making it again, from time to time, for something different! Thanks for the recipe!

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Reviewer:

bellepepper

Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Jun. 21, 2010

We loved this sauce! It's great to have a different twist on your every day BBQ sauce. I didn't like how the ribs were cooked - will make again, but let the ribs bake at 250 for a few hours until tender. Then add sauce.

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Reviewer:

kim

Reviewed: Jun. 1, 2010

These were absolutely smashing! I prepared exactly as written. Loved the sauce. They were tender and delicious, a great alternative to traditional tomato based BBQ sauces. A keeper & a do-over, thanks Joyce.

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