I followed the directions as listed however it came out a bit dry -- it was still good though, just dry. Will add milk maybe next time.

Reviewed On: Oct. 3, 2009

I used a pressure cooker and would highly recommend it if you are bent for time or want to speed the process up. I started off with putting a dry rub and letting it sit overnight. I used spareribs because its what we already had in the freezer and used a bottle of beer instead of rootbeer. I cooked it in the pressure cooker for about an hour on low heat. It came out tender and juicy. Then stuck it in the oven with some Sweet Baby Ray's! FYI - I definitely won't be using spareribs again because getting all the fat off was a huge hassle. And I don't think I will use beer next time. It gave such a foul odor when it was cooking and you could faintly taste it in the meat. Weird taste. I'll probably try broth and see how that goes. Overall, everyone really enjoyed it~

Reviewed On: Jul. 26, 2009

These came out perfect - crispy on the outside, tender on the inside. And even though it took about 30 minutes to make roughly 8 servings, the first batch was as crispy as the last.

Reviewed On: Jul. 26, 2009