10 Reviews

Fantastic! These were wonderful and we'll definitely make them again although perhaps instead of marinating them I'll just toss them in the crockpot for 4-6 hours.. Made them with Paula Deen's Potato Bacon salad and it was fantastic! Thanks for posting.

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SRF68 May 23, 2010

I usually boil my ribs in beer and spices, and then put them on the grill to finish them. So this was new to me, to grill to completion! My hubby and I both loved the ribs, they were so tender! My bbq kept a temo of about 400*, and I basted the ribs towards the end with the bbq sauce. I loved the sauce! I scaled it down for just teh 2 of us. Didn't have ginger or garlic poweder...just used garlic. Everything else was the same. The sauce was aswesom, going to make some for some chick too! Thanks

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dara K. July 08, 2009

Love this marinade/barbecue sauce! Fruity, spicy, and interesting! (Well, actually, I left out the horseradish because I'm not fond of it - and it was even good without it!) Grilled them on the barbecue just as you suggested...mmmmm! Thanks.

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Maven in the Making June 10, 2009

Wonderful wonderful rib recipe. I often avoid making ribs because they never turn out for me but these were excellent. Had to substitute cider vinegar for white due to my allergy, used dijon mustard, grated ginger & Braggs instead of soy sauce. I found the sauce a bit strong for the rice but was wonderful for the ribs. I doubled the recipe and have frozen chicken legs in the sauce. Ready when we are to cook :). Thanks much !

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Just_Ducky!! September 24, 2008

We loved this recipe. The only change I made was to leave out the horseradish, I didn't have any at the time. I also doubled the honey and brown sugar in the reserved marinade, not on purpose, I wasn't paying attention to what I was doing. It made the sauce sweeter, but still delicious. I will definitely make this recipe again, following exactly as written next time! Thanks!

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susan_k09 July 12, 2007

I ran into some trouble. I thought I cooked it long enough, but when I cut into it,the center was still pink and raw. cooked it outside on the grill, but it was raining and so I just cut it and put it under the broiler for a few more minutes. I loved the sauce. I used fresh grated ginger and it really gave the sauce some punch. I served it with white rice. I hope to try it again. PS my meat was really fatty so I hope I have better luck next time.

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NewEnglandCook April 28, 2007

My husband and I were looking for something different to do with country-style ribs when I found this recipe. We LOVE it. In fact, whenever he makes it I ask him to make extra sauce, because it's so good. It's not your usual sticky-sweet or overly-smoky rib recipe. It's just incredibly good!

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Chef MB February 10, 2007

Loved this sauce! It's a bit different from a usual bbq sauce and the family really liked it. The only difference is that I cooked my ribs at 300 degrees for 2 hours before I finished them off on the grill, brushing them with extra sauce, which I also boiled and served over cooked potatoes. MMMM -- all loved it! Will definitely use this sauce again for many grilled foods.

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TasteTester July 02, 2006

I made this several months ago and forgot to post a review... but it was delicious! Can't wait till the cold weather is over so we can pull out the BBQ and make them again. I am not usually a "saucy" gal, but this sauce has a lot of flavor and complements the ribs well.

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Al Al November 11, 2005

This was excellant. Definately a new family favorite. I wasn't able to grill these so I just baked them in the oven and instead of discarding the marinade, I cooked the ribs in it. For the hot pepper sauce, I used Jimmy's Batch 81 Three Pepper Chili Sauce that my husband bought at the local Quiznos. I was out of honey (and my husband forgot to pick some up for me) so I didn't have any for the sauce but it was still really good. I cooked it until it was really thick like a good bbq sauce and then added some of the juices from the ribs to thin it down slightly for serving.

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Amis May 15, 2005
Country Pork Ribs