"We really liked the taste of the recipe. Nope didn't get the sweet or spicy taste - but it did taste good. Directions were spot on and very simple - I don't own a slowcooker so made it in the oven. I did add a bit of beef broth about 1/2 through as I thought it needed a bit more liquid. I gave this 4 stars because I didn't like the "taco" - short ribs are way to expensive - 4 1/2 lbs cost me $25 - and to shredd and put in a tortilla with some sour cream was a disappointment. I would love to try the sauce as a marinade for skirt steak and would love to find a different cut of meat to make this with for the "taco". "

"We really liked the taste of the recipe. Nope didn't get the sweet or spicy taste - but it did taste good. Directions were spot on and very simple - I don't own a slowcooker so made it in the oven. I did add a bit of beef broth about 1/2 through as I thought it needed a bit more liquid. I gave this 4 stars because I didn't like the "taco" - short ribs are way to expensive - 4 1/2 lbs cost me $25 - and to shredd and put in a tortilla with some sour cream was a disappointment. I would love to try the sauce as a marinade for skirt steak and would love to find a different cut of meat to make this with for the "taco". "

"Amazing!!! What a great way to have spare ribs besides bbq'd. I did not have the fennel seed so I left it out. Having made and loved Anne's shortribs, I tweeked this recipe - after one hour I turned the spareribs and added a drop more broth - then let cook for 40 more minutes - and then removed the cover to cook the last 20 minutes. This is definately a keeper. Served with corn bread - next time either mashed potatoes or polenta."

"My family enjoyed and said it's a keeper - it's even better the next day. I make brisket several times during the winter and am always looking for new recipes - this one will be added to the rotation. I did not use the raisins but will try next time. Served over mashed potatoes - yum. The sauce had thinned out a bit so while I was slicing the meat I put the pot on to boil and added the extra tbspn of cider vinegar and that did the trick - brought to boil and then a med simmer about 10 minutes. For those of you saying the meat shredded you were probably slicing with the grain - make sure to slice against the grain. If eating the next day - I always slice my briskets the day I make them and put them back into the sauce and refridgerate. The brisket will absorb the sauce and become even more flavorful - imo. Thanks Ellie!!!! Miss you on foodnetwork - don't get the cooking channel.

"This recipe is great - very quick and easy to make. It is now a go to for a busy weeknight supper. I was done and sitting down to dinner in 40 minutes. The only thing we were missing is a sauce and I think I will try Ellie's cider gravy next time as some reviewers mentioned. I made mine as follows - as I knew I would be pressed for time at dinner time, I put the rub on the pork in the morning. I did uses a tiny amount of olive oil to coat the pork with. Put it in the fridge for the day. Came home took the meat out of the fridge and let it sit for about 20 mins. Made as directed but omitted the garlic as I thought it would burn. Saw the reviews after so I am glad I didn't use the garlic. Enjoy

"This is really good - very tasty and I love that it is not mayo based. The recipe is a little off - it called for garlic in two places but only mentions once in the recipe - other than that a keeper just the way it is.