Reviewed: Mar. 22, 2012

This was good but not the restaurant style Chinese ribs I was looking for. I think the ribs need more seasoning. Thanks JRIVIERA77 for sharing the recipe.

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2 users found this review helpful

Reviewer:

AllieGeekPi

Cooking Level: Expert

Home Town: New Haven, Connecticut, USA

Reviewed: Sep. 9, 2011

We love these! So easy and really good! I marinate them all day in the fridge, then cook. I skipped the food coloring because I didn't have any.

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2 users found this review helpful

Reviewer:

nicoal

Reviewed: Mar. 20, 2011

Not only is this sauce good on spareribs but on chicken wings as well. My kids love it. We have made it so many times already and will make it many more times.

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3 users found this review helpful

Reviewer:

Mich

Cooking Level: Expert

Home Town: Boise, Idaho, USA

Living In: Nampa, Idaho, USA

Reviewed: Mar. 15, 2011

they are the best barbecue ribs I've tasted in a long time.and i made them without the bone .just the pork and everybody loved them.

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4 users found this review helpful

Reviewer:

nuno

Reviewed: May 23, 2010

Hubby loved these - not a fan of spareribs, so I didn't try them, but even so they smelled really good!

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4 users found this review helpful

Reviewer:

shrimps

Cooking Level: Expert

Home Town: San Diego, California, USA

Reviewed: Mar. 22, 2010

Just like Chinese restaurant ribs - broiled them for a couple minutes at the end. Perfect. Definitely a keeper.

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7 users found this review helpful

Reviewer:

Hulk

Cooking Level: Intermediate

Home Town: New York, New York, USA

Reviewed: Feb. 15, 2010

I didn't have any 5-spice powder so I added a bit of cinnamon, cloves, ginger and alspice. I have a feeling it made the dish sweeter than originally intended, but it was still very good.

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3 users found this review helpful

Reviewer:

insidiousraven

Cooking Level: Expert

Home Town: Lenexa, Kansas, USA

Reviewed: Jan. 24, 2010

Thank you so much for posting this recipe. It came out fantastic and tasted exactly like the chinese restaurant ribs! I have never made ribs before and these turned out amazing. This will definitely be a recipe that I will make again.

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3 users found this review helpful

Reviewer:

rachel0918

Reviewed: Mar. 31, 2009

Over all a very good recipe. I followed the sauce recipe exactly but cut the ribs and steamed them in a steamer pot for 20 minutes to de-fat them as I usually do, then baked them in the sauce for 1.5 hours. The family loved it but I felt it was a little off mark. Next time I'll substitute 1/4 cup brown sugar for the the honey, double the 5 spices and add some ground ginger.

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3 users found this review helpful

Reviewer:

ericn1300

Cooking Level: Expert

Home Town: Boise, Idaho, USA

Living In: Meridian, Idaho, USA

Reviewed: Dec. 24, 2008

When I found this recipe I knew right away that I had to try it. I went to the store to buy all of the ingredients I didn't have on hand and used substitues for whatever I couldn't find in the store. I used Bragg's Liquid Aminos instead of normal soy sauce, a half and half blend of regular salt and garlic powder instead of garlic salt, and because my local grocery didn't have any cooking wine I used some flat 7Up (

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8 users found this review helpful