You'll love how easy and fast this is to put together, and you'll love the flavor even more!
I thought this was a great dish, but I do believe the recipe needs to be altered. Two tablespoons of liquid did not seem nearly enough to cook something in the crockpot. I used 1/3 cup of both syrup (I also had the lite kind) and soy sauce I added a big squirt of honey and a few shakes of worcestershire sauce as well. I used 1 teaspoon of each of the spices, used onion powder and fresh garlic as that is what I had on hand. I was late starting this (about 1 pm) so I turned the crockpot on high. It's a good thing I was home because it only took about 3 1/2 hours to cook. I think 9 hours (even on low) would have been way too long, but I did use boneless country style ribs. Overall a delicious recipe and I will make it again!
Read MoreI thought this was a great dish, but I do believe the recipe needs to be altered. Two tablespoons of liquid did not seem nearly enough to cook something in the crockpot. I used 1/3 cup of both syrup (I also had the lite kind) and soy sauce I added a big squirt of honey and a few shakes of worcestershire sauce as well. I used 1 teaspoon of each of the spices, used onion powder and fresh garlic as that is what I had on hand. I was late starting this (about 1 pm) so I turned the crockpot on high. It's a good thing I was home because it only took about 3 1/2 hours to cook. I think 9 hours (even on low) would have been way too long, but I did use boneless country style ribs. Overall a delicious recipe and I will make it again!
I love this recipe. I have made it 4 to 5 times now, and have finally gotten it to the point where I think it is absolutely perfect. I use boneless ribs, which make less liquid in the slow cooker. I also double the maple syrup, since I use the sugar free type. I find that if I do it this way, when the time is up, I can pull the lid off of the slow cooker and the meat pulls apart beautifully. Also, if I want to switch it up a bit, adding a bottle of my favorite barbecue suace tastes great too. My fiancee loves this recipe and requests it often.
I made 2 pounds of Country Style pork ribs, doubled the soy sauce and maple syrup (to ensure those flavors wouldn’t be lost in the meat juices), lightly peppered the ribs instead of adding pepper to the sauce, and turned the ribs several times during cooking. The sauce turned out very thin, more like a marinade or broth than a clinging or spreadable sauce; but that was expected and the ribs were very tender and flavorful just from being cooked in it. My husband, who had never eaten ribs that weren’t slathered in BBQ sauce before, enjoyed these and I will be making this recipe again. What a perfect combination; the convenience of the slow cooker for me and a main dish that my family likes. Thanks.
I didn't have dried onion so I diced about half an onion and used that instead. The only other change I made was to add a little minced garlic. Very yummy. I scaled the recipe to 6 servings and was worried that there would not be enough liquid to cook the ribs in. The fat in the ribs rendered down and the ribs ended up all but covered in liquid. I cooked on low for about 6 hours and the ribs were falling apart when we went to eat. My family enjoyed it, a nice change from BBQ ribs. I don't understand the reviewers who added BBQ sauce. Why not just use a BBQ recipe to begin with? I thought there was lots of flavor in this recipe. For a better/stronger maple taste I would suggest using REAL maple syrup. I will use this recipe again for sure!!
This was delicious! However, I did make a few changes. I doubled the sauce, adding one extra tablespoon of maple syrup (since I didn't have real maple syrup as other posters suggested) - and I made the sauce the night before and refrigerated until ready to use the next morning. I used boneless pork ribs, and marinated 2 hours in before turning my crock pot on. The family loved - every bit was gone. I did heat up some Montgomery Inn barbecue sauce for dipping. Scrumptous!
I first tried this recipe a couple of months ago, wanting to experiment with something other than chicken or beef (my dad thinks these are the only meats there are). This recipe is one of my family's favorites now, even my dad's. It is extremely easy to put together, and always turns out spectacular! I've read that some of you reviewers don't care for the flavor or found it not flavorful enough--try scaling the recipe to the amount of meat you have (look at the pounds on the package). I make extra and freeze for later. Delicious!!!!!
Increased the spices to 1 tsp and maple syrup and soy sauce to 1/3 cup (per other suggestions) and this was WONDERFUL Thanks for such a great recipe!
My husband & I love this recipe. I added 1/2 a bottle of barbecue sauce along with all the other ingredients & slow cooked it for the full 9 hours. Needless to say the meat fell right off the bone. Delicious! This recipe is going to be used very often in my house. Thanks!
This recipe worked great for me and the sauce was just thick enough to coat the ribs. My husband loved it . . .and he's really picky!
Not bad at all. Considering how easy it is, we'll probably have it again. I made it exactly according to the recipe, except that I had accidentally used too many ribs so I poured an extra tbsp or two of soy sauce and syrup over the top before cooking. Not too exciting, maybe trying something a little spicy would be nice -- a little extra ginger? -- but not bad as is.
I always use pure maple syrup. You can throw all sorts of things in here. Worcestershire, garlic chips, diced onion...I didn't have enough cinnamon tonight so I'm trying some nutmeg and cardamom. One thing I recommend though is to go nuts with the ingredients if you want more flavour. The first time I tried this recipe I found it tasty, but a bit dry. Now I freepour the maple syrup, soy, etc. and shake a couple teaspoons of each of the spices to ramp it up. I don't think you can really go wrong with this recipe and I love that it's all real ingredients and not manufactured sauce with a bunch of preservatives and things I can't pronounce. Winner every time!
I used one minced, small onion and seasoned the ribs with pepper before topping with the sauce and let sit overnight. Baked at 300 degrees for a little over 3 hours, covered except for the last 30-45 minutes, and this was absolutely delicious. Tender and flavorful. Note: this is not a barbecue ribs recipe, it will not taste like barbecue.
My family and co-workers loved this dish. So easy and just fabulously tender, served it over rice. Yummy!
We thought this was great. I followed recipe exactly and think the sauce was just right. I agree with one reviewer that the fat from the ribs is enough. Will definitley make again! So easy!
my family loved it i didnt have pork cant wait to try it with pork but i used boneless skinless chicken breast and it turned out fantastic thank you for a good receipe i want to use beef next
I made these exactly according to the recipe, except I used boneless country style ribs. My husband loved them! And so did I. 5 stars!
Followed directions except couldn't find the ginger. We don't like ginger anyway. Doubled and doubled again for the ribs I had. Excellent flavor, no BBQ flavor at all. Wonderful almost fall off the bone. Great smell and taste with rice on the side to accept the sauce. Definately try this for a different flavor.
Pretty tasty. The sauce is kind of thin but it tastes delicious over white rice. I definately added more of the liquid ingredients. My husband and two year old loved the ribs.
Tasted good but unless the ribs were sitting in the marinade they were sickly pale. I put them on the grill for 20 minutes and basted them to get them a a darker color.
The meat turned out very tender - just perfect actually, but the flavor of the meat was not to our liking. We had to smother it in BBQ sauce to cover the flavors of the cooked seasonings.
these were wonderful. I doubled the sauce ingredients. The just flaked with a fork. Yummo!
I was looking for a different way to make a package of country ribs I bought on sale and came across this recipe. I loved how this one sounded and it smelled delicious while cooking, but the flavor was just OK. I may try it again but cut the soy sauce down to about 1/2 tsp. or so and increase the maple syrup to maybe 2 Tbl. I used 100% pure maple syrup as we have a friend who makes it and that's all I ever have - and I recommend using the real stuff. I used the left-over pork for fajitas the next night. I liked them in that better than I did the first night we had them.
this was good..the second time around I added about 4 tablespoons hosin sauce, and served over warm basmati rice with carrots on the side.
This recpie was ok. My husband loved it, I thought it turned out dry. I added extra liquid to this in the form of doubeling up the amount of maple syrup but in the end I don't think there is enough liquid to really make the ribs come out moist after the long cooking time. I thought the flavor was a bit bland as well. Overall I would probably add some more seasoning and liquid when I try it again.
The seasonings were as simple as can be to put together and pour over top of the ribs. The result? Meh. The meat was definitely fall-off-the-bone tender and easy to shred for eating. However, as far as flavor, there wasn't much of it. It is rather bland and could use some pep. Maybe some dry mustard or teriyaki sauce? I do think that a lot can be done with it for use in other dishes, however.
This is fantastic! It's a hit every time and so easy to make for a crowd. I use gluten-free soy sauce for those who have a wheat intolerance or are celiac. The best part of this recipe is that it's a cinch to jazz it up if you want to, maybe add a bit of red chile pepper flakes for some heat. Thanks for posting!
Good flavor, but definitely needs more liquid. I more than doubled the soy sauce and syrup, and I even used fresh onion, thinly sliced, which gave off liquid as it cooked down - even so, the liquid cooked down to nothing leaving the pork a little dry. I'll try again, using more soy and syrup, and possibly adding some stock to keep the juices bubbling.
Did not care for the allspice in this recipe. The ribs were tender, though. I used the left-overs for pulled pork but added bottled BBQ sauce to hide the taste of the allspice.
I didn''t care for this combination of flavors... neither did my family. I've had excellent luck on this website but I guess you can't win them all!
OMG!!!! What a great recipe. I was concerned that the recipe did not call for any liquids, but I had faith. The slow cooker was half filled with the juices by the 6th hour. Thank you, definately will be doing this one on a regular basis! WOW!
I didn't try, but husband really liked it. Had to add a lot more of the liquid ingredients to keep it from burning. The number of hours on low setting is also way too long.
This was awesome!!! I'm not a big pork eater but this sounded so good and I knew my hubby would love it. It was incredible!! Had it for 2 day's dinner. I happened to have real maple syrup on hand and I used boneless country ribs. Sauce was not too thin, and I took the advice of some others here, adding more liquid and spice. Will definitely be making again! To die for.
These were good but needed a litte more kick to the sauce. I skimmed some of the fat from the sauce and thickened it with a little cornstarch before serving. I served them over rice and with lime wedges to squeeze over, and my husband liked them a lot.
Awesome. The meat fell right off the bone! I just added a bit of bbq sauce to it. :)
My husband is a rib fanatic being from Nebraska- "Go Huskers!" He told his family these were the best ribs he's ever had. I did use regular syrup as I didn't have maple on hand but they were wonderful!
I loved this recipe, but I had to make changes to it. Firstly if you're looking for a bbq style recipe this is not it! I am not sure why the bbq keeps getting added when the taste is not even remotely close. They're great in their own right! I tried this because I wanted something that DIDN'T taste like bbq. I had 3 1/2 pounds of ribs so I obviously doubled the recipe. I also just used regular syrup from the cabinets! There was plenty of sauce for it to cook in. The sauce was perfect. It was thin, but I loved it like that. I don't think all sauces need to be gooped onto food. I actually put the sauce in a ramekin and dipped the pork in it, delish! I also used fresh onion way better in my opinion, and I actually marinaded it the night before, with a dry rub with all the spices plus brown sugar and syrup. I also went ahead and made the sauce the night before. Put it in the next day and it took about 7 hours on low and they were fall off the bone perfect. I definitely think the suggested 10 hours would leave it dry as a rock! Will be making again, thanks!
Wow! That was a great recipe! I made it for the first time this evening, (well for 6 hours in my slow cooker), and it was a big hit in my house! Both my husband and my son loved them, and can't wait for me to make them again! The meat just fell off the bones! (I used the bone-in country ribs). I used a lot of the maple syrup and seasoning mixture, a lot more than it said. I also cooked 3 packages of the ribs, so I would guess about 5 pounds of ribs. I mixed up the mixture and then used a basting brush and made sure that every rib was covered with the mixture. The ribs made a lot of liquid, and that was great as this is what made them so moist! This is a new favorite in my house, a recipe that I will be adding to my list of regular menus that I rotate through. Just wonderful! Thank you so much for posting this recipe! How great to be able to make such great ribs without using a grill or cooking in an oven. I was able to go do all the errands I needed to this afternoon, and came home to a wonderful dinner. I want to also add that I cooked the ribs on high for about 4 hours, and then changed it to low for the final two hours. Simply scrumptious!
I chopped some of it up and mixed it with fried onions, peppers, mushrooms and seasoned salt & pepper, then served it on toasted sandwich rolls with cheese....delicious. The meat is also good with barbeque sauce and would work well in mexican dishes.
I tried these for dinner this past week and was very disappointed. I would have given them one star except that I suspect some of my disappointment was due to cook-error and not necessarily a bad recipe. I will say, though, that the amount of liquid in the slow cooker did not seem like enough to adequately cook the meat and leave it juicy. I think the first issue we had was that my husband bought boneless country style ribs. And then I set my slow cooker on low for 9 hours. After 9 hours the cooker switches over to "warm" and, in this case, stayed there for another two hours. I have a feeling that "warm" on my slow cooker is "low" on everyone else's. Overall, though, the meat was incredibly dry and flavorless. Again, whether this is due to the recipe, the fact that they were boneless, or the amount of time they spent in the slow cooker I don't know. I do know, though, that I prefer recipes that are as error-proof as possible and this certainly isn't one of them.
The only thing I changed was tripling the maple syrup. I brought it to a company potluck and got several compliments!
easy, very tasty.. i tossed it together before work, by time i was home and made some veggies and taters to go with it.the ribs were perfect and the sauce made a great gravy for taters.It just happened to be the 1st meal i cooked for new lady friend and now all she wants me do do is homecooked meals thank you kimber and thank youallrecipies. hope ,my secret can stay safe lol
These were sooo good! I think that 9 hours is too long though. I wouldn't go any longer than 7. Mine were a little burnt. The meat was so tender and loved the sweetness... we served it with rice.
Awesome recipe. The only change I made, I had around 2 lbs of ribs, but there was still plenty of flavor on them. Did not take as long as recipe suggests; I had to use my big crock because of the length of the ribs, and did Low for maybe 4 hours and then held it on Keep Warm til dinner. It was awesome :) Thank you Kimber for sharing.
I made this and it was a nice change from bbq or baked ribs,The sauce was light ,nice coverage and smelled great while cooking.I added a touch more of all seasonings soy and salt. I used country style rib and will definatley make again and try spare ribs.I just had to skim the fat from the dish while cooking and before serving.Husband and myself loved it.
This recipe couldn't have been easier and couldn't have been more tasty. The pork was juicy and delicious. Nice to have a different flavor other than barbeque for the pork. Served it with an apple/sweet potato casserole and cranberry sauce. No leftovers!
My hubby loved this recipe. The smell while cooking is to die for but the best part is eating these ribs, sooooo yummy. I ran out of time to use my slow cooker so I had to use the pressure cooker. I added 1/3 cup of water and cooked for 35 minutes. This worked well when in a hurry but will use slow cooker the first chance I get.
I was a bit skeptical. Was there enough liquid? Would they be tender enough? Not to worry. I just cooked up 2 pounds of the most amazing baby back ribs using this recipe pretty much as is. (I added a cup of a commercial BBQ sauce.) Very tasty.
Pass on this one. I will call it tender, but it lacked flavor. I doctored it up per the other reviews but it was just "fair".
these were VERY tender and had awesome flavor! will most definetly make these again!
This was a great recipe that tasted like one I fix in the oven with apples or pears and apple juice. I might add some fruit to the slow cooker for the last hour or so (sliced pears or apples) and if I wanted a gravy (not necessary!) I could take the drippings and make a cornstarch gravy. Thanks, my family loved it!
If you like very flavorful food, this is NOT the recipe for you. I had to add BBQ sauce to give this dish any flavor (Bull's Eye is a great sauce). Next time, I will just make this with the BBQ sauce.
Oh My God, These were soooo good, my family couldn't stop eating them until they were gone. My brother tried some (and he doesn't like ANYTHING.) He loved them. They are so easy to make, that even I couldn't mess it up. Great job = 5 star P.S. I also used 1/3 cup soy sause and 1/3 cuo maple syrup.
This was a great recipe! I did double the recipe but pretty much used it as submitted with the exception that I used fresh onion and the dried onion. I also added about one tsp cloves (pork just seems to need cloves) I didn't think there seemed to be enough liquid so added about 2 TBS bourbon. I made this on Christmas Eve and the bourbon made it feel like it was really special. Served it with a mix of mashed sweet potatoes and yams. A hit with everyone. Will definetly do again!
Made this recipe except added chicken legs that I had leftover. The flavor was wonderful. My picky husband and kids loved it. Served with mushroom and cheese risotto and a green salad. Perfect meal.
We got hungry from the sell of the ribs cooking! Our 15 yr old and 10 yr old loved this! We made sandwiches with the leftovers and it was still delicious. I did use an altered recipe that added more flavor. Great slow cooker choice!
My family and I enjoyed these ribs very much. They are different-the more we ate them the more we enjoyed. I combined all ingredients in my food processor (except for the ribs of course). I used fresh garlic and onion instead of the dried. I layered the ribs and sauce. I certainly will make this again!!
I made these last night & woke up to the best smell this a.m. I didn't read any of the reviews beforehand. The combination of spices sounded good so I thought I'd try it. I had plenty of juice & the ribs fell off the bones. They are very, very good. Now that I have made them I read some of the suggestions. The only thing I would do differently, I think, is to double the syrup to give it a bit more of a sweet taste. I didn't have regular maple syrup - only lite. Other than that I think they're perfect.
This was sooooo good! I cheated by using pumkin pie spice, also used fresh garlic and onion. I had lots of juice. I made this with homemade mac & cheese and stewed tomatoes. I put some of the juice in my stewd tomatoes. Took this to work as a thank you to my co-workers. NO leftovers! Everyone wanted the recipe! I will make this again. Next time I will make a beef roast using this recipe. I can not thank you enough.
I am not sure if I did anything wrong, but I ended up with alot of liquid from the ribs, which watered down the taste quite a bit. My husband liked the ribs but I wasn't too crazy about them.
This recipe was very bland and the sauce was way too thin. Even a friend of mine used the same recipe and had the same negative results. This recipe needs major modifications.
This was a very strange recipe to make. I followed it just like it said. It had such a sweet smell cooking that I never thought that it would end up tasting good, but it did. It wasn't what we were expecting but it is a nice change from everything being smothered in BBQ sauce!!
These were the best ribs ever!! I'm not a big rib eater, but my husband is, so I tried these out and now I cannot get enough. The sauce was perfect. I did increase to the 1/3 cup also of the syrup & soy sauce, just so we had extra to dip in. Try them, you'll love them!!!!
Made this yesterday for my husband's birthday dinner and he loved it. It took maybe 5 minutes to put together and then I forgot about it for 7 hrs. The only thing I did differently (as was suggested by another reviewer) was to brown the ribs before putting them in the crock pot. Thanks for sharing.
These ribs turned out great - they fell right off of the bone. I took the suggestion of adding barbeque sauce (I like lots of sauce), and added 1 clove minced garlic, a few minced fresh mushrooms, and some diced red pepper, and garlic powder. The sauce was wonderful, and so easy! This will definitely be a winter recipe staple.
I thought these lacked a little in flavor even though I doubled up on the spices and used fresh garlic instead of garlic powder. The ribs turned out tender and juicy though.
The ribs were tender but I found even with all the spices and maple syrup, they still were missing something. The flavor was too blah. Will probably not make them again.
I should have stopped cooking it at 5-6 hours, instead of the full time. It was tasty, but a little dry.
Meat came out tender and really good but needed to put BBQ sauce on them at the end because surprisingly there was no flavor!
My family and I loved it! It falls off the bone and is very juicy. I was worried there was not enough liquid at first but the fat renders down. Also, because at first there isn't a lot of liquid the pot seared some of the edges of the meat. It was great!
I didn't care for the maple flavor with the pork as much as I thought I would. Bummer!
This was a great recipe. My husband wasn't crazy when I told him we were going to have Western Ribs but after his second helping I knew it was a hit. I did make a few changes, and followed some of the other suggestions. I had about 2 1/2 lbs of meat so I adjusted the sauce using the suggested 1/3 cup. I used about 1 tsp of the the seasonings. I put a rub on the meat of Garlic and Black Pepper before I put them in the slow cooker. I also added 1/2 a teaspoon of chili powder for a little kick. And I also added 1 table spoon of Teryaki sauce. This was very YUMMY! I served it with spinach and Garlic and Cream Cheese Mashed potatoes. I will make this again for sure!
I like so many others, found the flavors to be a bit bland. I used used bone in country style. I slow cooked them on my stove top for a little over 3 hours. That was all it needed. The sauce was extremely thin, so instead of using a commercial bbq sauce like a lot of reviewers had done, I mixed honey, minced garlic, a squirt of ketchup, a few dashes of woresteshire and a few pinches of brown sugar and places the tender cooked ribs on a cookie sheet. I glazed them with the pre-mixed sauce and put them in the oven for a bit... delish!
They were delicious but took forever to cook all the way through. I only had 3 ribs in the slow cooker, but after 7 hours it still wasn't completely done. It looked done on the outside--nice and brown, meat falling off the bone--but the meat was still bloody near the bone. So I took it all out--meat and sauce--and cooked it on the stove. I let it boil and then covered it and let it simmer for about 15 minutes.
This is YUMMY....to say the least....did increase to 1 tea and 1/3 cup of each....cooked at high....ready in 41/2 hours
Very good! I used 1/3 cup of the maple syrup and soy sauce when I did mine. Even my picky husband liked them and gave the thumbs up for making them again. I thought the flavor was good but it is somewhat mild so if you're looking for bold or spicy go elsewhere.
I am glad this has received great reviews, but when I got home tonight, mine was burnt to an unrecognizable point. Not enough liquid is my guess. The combo sounds good, but when I put something in the crock-pot, I want to be sure that it doesn't require constant supervision. I didn't feel this way (nor does the smell of my home attest to this conclusion). Sorry, but it didn't work for me. In fact, I set the crock-pot to cook at low temperature for only four hours and then it sat at a warming/sustaining temperature for another four; well within the 7-9 hours allotted.
Great recipie, plus fast and easy! The issue I think some of you are having is that recipies generally use the real ingredient, ie the maple syrup. Real maple syrup does not come in lite, diet etc, and cooks completely differently. Something like using powdered eggs or egg substitute vs fresh eggs when baking a cake. All of the artificial ( flavored corn syrup etc) versions absorb and dry quicker than real maple syrup. Being a native Vermonters, there is never artificial here, not to mention artificial makes hubby deathly sick!!
This was different and good. My son didn't like the sweet flavor so will adjust it the next time I make this.
fell off the bone tender, had to get something to get out of the crock pot. they were yummy. and made the house smell delicious
This was good! But it did not taste like maple so right before I served it I drizzled just a litlle warmed maple surup over it. Then it was fantastic!
Delicious. These turned out fantastic and I used the advice of another who said to layer sheets of paper towel across the top and under the lid of the slow cooker. This created a non-watery sauce for pouring on top of the ribs before serving.
I followed recipe with one exception, I doubled the maple syrup because I only had lite. I was good, I did not add BBQ sauce but did thicken the sauce in slow cooker and poured over ribs. This was the first time I had ever made country style ribs and it was a sucess.
This recipe was great. Meat was nice and tender and not dry. My husband added a little bbq sauce to it and he liked it.
Awesome blend of flavors! Following other reviewer's advice, I increased the amount of maple syrup and soy sauce to 1/3 c. each. I've made it with this blend of spices and instead with Chinese Five Spice - both were equally tasty. Usually use a lean pork roast instead of ribs, then shred it and mix in with the sauce - YUM.
Oh, boy. I was really surprised at how badly this turned out. I adore all of the ingredients and thought this sounded like a winner of a recipe, but when everything was combined, the 'warm' spices were simply overwhelming. I followed the recipe to the letter, even wondering if the 1/4 tsp. of each spice would be enough to taste... Taste it I COULD. Like pumpkin pie smeared on ribs! Thanks for the post anyway.
I did not have ribs so I used 4 pork chops, and followed a reviewers advise to use 1/3 cup for the liquids. Then I doubled the recipe and added carrots and let it all simmer. The only change that I would make is to double everything except for the onions and the cinnamon. Used a little corn starch to thicken the juices and served it all over rice. Amazing! We all loved it and will make again!
Sooo good, I would give this 5 stars just for the way it smells when youre throwing it together. I like using boneless pork strips, other than that wouldnt change a thing! Check it after 7 hours and I think it would be fine. So good served with some baked sweet potatoes, corn bread and a salad.
Very easy, very yummy. Cooked 1.5lbs boneless in the crockpot on low for 5.5 hrs and it was very tender. My husband loved it, I'll be making this one again. Thank you for sharing the recipe!
We use boneless country style ribs and add 1/2 bottle of BBQ sauce to this recipe. We don't cook them until they fall apart (more like 4-5 hours on low) and then grill them for a few minutes on our gas grill. They make wonderful sandwiches or just serve like BBQ'd pork chops with your favorite side dishes. This is one of our favorites, and we have never had a problem with lack of taste as other reviewers have.
I made this recipe on friday as it's a busy day for me and I wanted to try it for some time. What a dissappointment. These ribs were flavorless. I will say they were fall off the bone tender but without flavor it was a very boring dinner. I did what others suggested by adding 1/3 cup of soy sauce and maple syrup but it was just not what I had hoped for. I could taste the spices somewhat but it was very blah. I won't be making this one again.
Incredible flavor combo! I ran out of soy sauce so I added some worcheshire sauce and maybe doubled the maple syrup. I think this would be taken over the top with a punch of liquid smoke. The tip about putting paper towels under the lid of the crock pot really worked! Thanks!! Favorite pork recipe I've found yet.
