I followed this recipe to a T. I was skeptical using spareribs in the slow cooker - boney, greasy mess. So after they cooked I smothered in Bar-B-Que sauce from this site and put in a 350 degree oven for about 10 - 15 minutes and they were very good. Not restaurant quality but good - no leftovers. I will make again but use boneless country style ribs. Love the tang - Thanks

Reviewed On: Nov. 13, 2009

I loved this. I did make some changes (sorry - had to use what I had on hand). Sauteed mushrooms and onion in the butter, then put in dish with the rice, cream of mushroom and chicken broth. Cooked covered for 1 hour - yummy. My guys don't like rice but they even liked this.

Reviewed On: Nov. 13, 2009

As good as you can get. Make the rice ahead of time and refridgerate until ready to use. I used real butter vs. oil. Saute onion in butter first with a little garlic. And the reviewer that mentioned using oyster sauce - thank you - makes a huge difference - I just added to taste. Great recipe!

Reviewed On: Nov. 8, 2009