8 Reviews of Honey Garlic Ribs

From: internetnut

On Jan 27, 2008

I gave this 4 stars. My family really liked these ribs. I made these as directed except I used boneless ribs. I was surprised to see this foam up in the oven as it did in the bowl. We will have these again. Thanks for posting a really good recipe. Christine (internetnut)

From: KITTENCAL

On Sep 4, 2006

My DH and DS enjoyed these today for a late holiday brunch. I doubled the recipe and used garlic powder in place of garlic salt, I do not keep garlic salt on hand, I used back ribs for this. Thank you for sharing hon, we loved the ribs|!...Kitten

From: Chabear01

On Aug 8, 2006

Well go figure I read Evelyn's review and decided okay will cook these longer. Although they came out a bit darker than we liked em but still very delicious. Enjoyed here by all, but next time gonna stick with your cooking times. Thank you for wonderful recipe.

From: puppitypup

On Jan 18, 2008

Nimz, these are so good! I had to run an errand while they were cooking, so I covered them with foil to be safe. Good thing I did because they ended up in the oven for 1 1/2 hours, but they were cooked to perfection! The sauce thickened beautifully and the ribs were tender and delicious. Made for Went to the Market Tag, please see my rating system.

From: evelyn/athens

On Nov 4, 2004

Excellent rib recipe - the sauce was really good, with just the right amount of sweet to savoury. I didn't use any garlic salt, just chopped up more garlic and added regular salt. I did find that the ribs needed more roasting for the meat to be 'slide off the bone tender', and so I covered the pan with foil after the first hour and continued roasting for another hour, then another 20 minutes without foil to crisp up again, so we're talking a total of 2 hours and 20 minutes.

From: Baby Kato

On Aug 17, 2006

We all loved this easy to make dish. It was so quick, just requires a little attention. The flavour is wonderful, it reminds me of take out. I used baby back ribs, and baked them for 80 minutes they turned out tender, carmelized and oh so flavourful. The sauce was thick and glazed beautifully. A new family favourite, I'll be making this again often. Kudos...!

From: AngAustinBrody

On Oct 9, 2006

These ribs were very tasty. I used 5 lbs of Elk ribs instead of the pork. I'm not sure if it was the difference of meat (elk instead of pork) but next time I would marinate the ribs for a couple of hours before I cooked them. I was surprised how thick the sauce gets and coats the ribs. Thanks for the great recipe!

From: coleen114

On Feb 17, 2008

I was not a fan of this one. Although it did form a nice sticky glaze while cooking, the house reeked of burning sugar and the taste wasn't garlicky at all. I only baked for 50 minutes, which was just right.