I made this recipe exactly, except that I used boneless spare ribs. The sauce was very, very good. I was sure to chop the onion and celery very fine, after reading another review. Admittedly, the meat ended up a little dry and overcooked but I'm pretty sure that's because of the boneless cut that I used, and cannot blame the recipe for this. I'll make this again, but cut back on the precooking before adding the sauce and perhaps lowering the temp of the oven. Very yummy!

Reviewed On: Nov. 1, 2009