Previous reviewer was right on target...bland and tasted like cornstarch.

Reviewed On: Mar. 30, 2009

You're kidding? You rated this recipe two stars but all you've done is "think" about making it? Sheesh! Reviewed: Feb. 2, 2006 "To those who referred to the salt content, that is going to happen since it's ham. I would suggest using chicken broth instead of bullion. However, I think if I decide to make this, I will be sure to use twice as much water as broth I use. I don't worry about it being watered down too much as there will be plenty of flavor from the broth and ham combination."

Reviewed On: Dec. 13, 2008

These ribs are beyond description. I did mine in the crockpot. Four hours on "high" had them falling off the bone. I'm not a fan of sweet spare ribs, so this recipe was exactly what I was looking for. The only change I made was to add a bit of cayenne pepper to the sauce they cooked in. As far as I'm concerned, this is the only rib recipe I'll ever need.

Reviewed On: Nov. 26, 2008