"I've been making this for a couple years now. Ranch Dressing is how I taught myself to eat veggies years ago. Always thought the HV bottled was great. Discovered the packaged, better. Then... as I got older and started watching FN, found this. I can't even eat anything out of a bottle/pkg now. This is SO good. And so easy! It makes a great sandwic"

"Have made these twice now. First time exactly, 2nd time added some crushed red pepper flakes for more heat. They are just yummy! I serve over white rice. The ginger in the sauce goes really well with the rice. It soaks in and makes you want to lick the plate. ;p "

"Nothing but happy people wanting more of this! Read most of the reviews, and even so my first batch didn't turn out so well. Tried some things that really helped the rest of the batches come out perfect.
1. Let the butter melt before adding the rest of the stuff.
2. Don't start your 5 minute timer till the mixture is at a boil. By melting the "

"This is my 2nd review, as I have made the dish now. Absolutley to die for! Gave half away to neighbors that also just loved it. Then, I made the mistake of blending up the sauce and poured over the meat I kept for myself. BLECK :p . MY FAULT, I wasn't thinking. This made it sickly sweet. Used coke, w/put 3 ounces of sugar on app 2 1/2 lbs of meat."

"I have a new favorite dish after eating this masterpiece! Morimotosan, I bow to your greatness! I have seen him serve this on ICA and couldn't believe when I found the recipe here. Marinated around 22 hrs. I forgot to get chicken broth out of the freezer so I just used chicken base. The sauce has so much flavor, I don't think it mattered. You coul""

"I can't believe I didn't rate this recipe before. Made it for a pot luck and people were fighting over it... almost. Made again to take down to my parents, they also really dug it. *** These ribs are expensive. I found today, the university near my town has an "Ag Dept". Part of that is a meat lab. If you live near a college, check it out. Short r""

"If I could give this 10 stars, I would! The best biscuit I have ever tasted! Made half a batch for biscuits and gravy. Used Alex Guarnaschelli's butter (which was too easy and yummy. Tried a bite with butter before I covered in gravy. OMG, had to eat half of one just with butter. Light, tender, flakey. Kind of sorry all that was lost under the gravy. Think I'll save the biscuits, and have gravy over toast! :)"

"If I could give this 10 stars, I would! The best biscuit I have ever tasted! Made half a batch for biscuits and gravy. Used Alex Guarnaschelli's butter (which was too easy and yummy). Tried a bite with butter before I covered in gravy. OMG, had to eat half of one just with butter. Light, tender, flakey. Kind of sorry all that was lost under the gravy. Think I'll save the biscuits, and have gravy over toast! :) "