Reviewed: Nov. 25, 2010

I have to admit I did use country style ribs instead of the spareribs so my recipe could have changed because of that. The ribs were dry in spite of being in all that water. There were suttle flavors so the kids liked the meat. Next time I may try the fattier spareribs and see if that makes a difference.

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Reviewer:

happycook

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Cooking Level: Expert

Living In: Shoreview, Minnesota, USA

Reviewed: Nov. 1, 2010

These were very tender but there wasn't a lot of flavor. Apart from doubling up on the seasonings, I don't know how to improve this. Marinate the ribs in something? I won't be making these again. Thanks anyway.

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Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Oct. 4, 2010

I tried this last night for dinner and used 500 g back ribs and 250 g pork chops that I sliced into inch-wide strips, to make 8 servings. I didn't have any rice wine in the kitchen, so I substituted it with sesame oil. My family loved it! My brother is picky but he said it was really good. Didn't expect the meat to be so flavorful because I didn't have an hour to simmer it, but it came out great. Will definitely make again.

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Reviewer:

arleneteng

Cooking Level: Intermediate

Living In: Baguio City, Benguet, Philippines

Reviewed: Jun. 22, 2010

Not bad. Could have used a little more taste though.

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Reviewer:

Fong Chun

Cooking Level: Intermediate

Home Town: Delta, British Columbia, Canada

Reviewed: Apr. 12, 2010

This was great - so tender and a good, simple flavor. I used boneless pork spareribs - they were super fatty so I took off as much fat as I could and boiling them initially as suggested was also very helpful. I followed the instructions except didn't add any salt or pepper. I let the pork boil for about 2 hours but when I tried it after 1 hour, I could tell it was already very tender.

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Reviewer:

NambyPamby

Cooking Level: Intermediate

Reviewed: Feb. 25, 2010

I followed this recipe exactly and it was very easy to make and required very little preparation. I was a little nervous when I first started cooking it because it seemed like there was a lot of cinnamon, but it was okay after it simmered for an hour. Also, this recipe isn't very salty, so you might want to add more soy sauce or salt to it so it isn't so bland. This recipe is a good starting point, but it seems to be lacking a lot of spices and flavor.

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