Asian-Style Country Ribs - made January 24, 2010 from allrecipes.com
I took the liberty of making some changes to the recipe (3 1/2 weeks of cooking and look how bold I've gotten). I didn't have Sriracha (never even heard of it) so I substituted red pepper flakes instead. I didn't have limes so I used freshly squeezed lemon juice in its place. Lastly, I didn't want to make it in the crock pot as in my experience the food gets liquidy so I baked these for 3 hours in the oven instead.
The results of my changes were both good and only okay. I did marinate the ribs overnight, for almost 24 hours in fact, so they were pretty tasty. But because I baked them, they weren't as tender as if they'd been in the crock pot for hours. I started out the oven temp at 350 degrees and kept lowering the temp over the 3 hours as the ribs were cooking but also starting to dry out and I was running out of marinade to baste them with but they still weren't as tender as I would've wanted. Next time I'm going to cover the pan with foil and bake it at 325 degrees to start with and be ready to bake them for longer than 3 hours. Overall, these were pretty tasty but I think I prefer the American-Style ribs from Donna Hay's book as that had actual "sauce".
Here's the link to the recipe