Reviewed: Sep. 30, 2009

My asian boyfriend said these were pretty darn close to perfect! I put them in a crockpot for ~4 hours and the meat was falling off the bone. If you want to do the crockpot method, I recommend to add more sauce, to cover the meat completely, but make sure to leave some extra room for the juices from the meat to fill the rest of the pot.

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staramy

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Reviewed: Jun. 20, 2009

it was o.k. but it was missing something. The sauce had a weird taste to it. Maybe if I add some sugar. I'll have to play with the recipe. Thank you though for submitting it. =)

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PATTEG

Cooking Level: Beginning

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Reviewed: May 2, 2009

These ribs were GREAT! Easy to make and all my guests loved them. I made them ahead of time in the oven and when it was time for dinner I put them on the grill for 5 minutes to heat them up and brown them. I'll definetely make them again.

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meme

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Reviewed: Apr. 3, 2009

i tried this last weekend and they were a HUGE hit! I'm making 40 lbs. of it this weekend for a huge BBQ party. I substituted the Sake for Tequila and it still came out AMAZING! Absolutely love it

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Faithxin_Cha0s

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Reviewed: Feb. 28, 2009

I thought this was okay. I found the Cantonese Pork recipe on this site to have a more authentic taste than this. Also, cooking with sake isn't very Chinese, I would use Chinese rice wine (different than rice wine vinegar) instead which you can find at any Asian grocery store.

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NikkiC

Cooking Level: Expert

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Reviewed: Feb. 12, 2009

These ribs had a really good taste to them. I followed the recipe exactly. It was a big hit with my kids, 7,4,and 2. My husband liked them too.

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CookingDiva

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 30, 2009

I used to live in LA where I could get GREAT chinese food. I recently moved to Denmark where the Asian food is awful AND I'm pregnant. This recipe was a lifesaver! I have been craving good Chinese food for weeks. Unfortunately no five-spice in DK, but they were excellent anyway. A little fresh ginger is a nice addition if you have it on hand. Thank you for this wonderful recipe!

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JD in DK

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Reviewed: Jan. 27, 2009

These were great! I used country style ribs and instead of marinating them, I just dumped the sauce over the ribs in my crockpot and cooked them all day. My husband raved about them!

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MISTICAT57

Cooking Level: Expert

Living In: West Palm Beach, Florida, USA

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Reviewed: Nov. 19, 2008

Wow... Unbelievably good. I marinated the ribs overnight (I made 'em with ground ginger as that's what I had on hand), and liberally basted the ribs every ten minutes. I definitely recommend broiling them - they crisp up beautifully. The meat was falling off the bone. Phenomenal. Will definitely be making again!

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Caroline C

Cooking Level: Expert

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Reviewed: Nov. 4, 2008

As good as any British takeaway ribs if not better

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Caroline65

Cooking Level: Intermediate

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Reviewed: Jul. 1, 2008

Wow!! I doubled the receipe,and did a 3lb rack of Country Style spare ribs in the crock pot on low for 6 hrs. they were delicious!! It's the first time I used hoisin sauce,and am now a huge fan. I didn't have any sake,or lemon juice,and I used powdered ginger instead of fresh. It is so simple to make,and it's incredibly Delicious:) This is definatly my new crockpot favorite:)

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Rosebud1

Cooking Level: Intermediate

Home Town: Gloucester, Massachusetts, USA

Living In: Exeter, New Hampshire, USA

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Reviewed: Dec. 16, 2007

i used babyback ribs, the sauce was better then the chinese takeout by far!! Will def make this again, GREAT recipe!!!!

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GIGI637

Cooking Level: Expert

Living In: Miami, Florida, USA

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Reviewed: Oct. 13, 2007

this has become a favorite way of mine to do country ribs in the crockpot....I turn it on for 6 hours and when I come back they are just falling apart...I have also used the meat inside of pie crust to make hot pockets for lunch....it is wonderful

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CHEFANDERSEN

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Sep. 15, 2007

I often buy the inexpensive pork bones you can find in the pork section to make soup base, so I thought... why not try? Trimmed off the some of the fat and followed the recipe (minus the Chinese five-spice)... the small portion of ribs were wonderful!! Even better the next day, sliced and served cold on top of a hot bowl of ramen

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shizambo

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Reviewed: Jul. 26, 2007

Not good. The flavor was strange, and the meat was really tough. Maybe I should have boiled the ribs before marinating. We ended up throwing these away. On another note, I did triple the marinade to make sure I would have enough to baste during cooking.

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fondukes

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Apr. 22, 2007

Big hit at dinner party! I doubled recipe for 8 pork chops and doubled again for 16 chicken thighs. Cooked 30 minutes covered and then 30 minutes uncovered. Boiled and reduced leftover marinade and basted during last 30 minutes. Fantastic and easy!

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the4taals

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Burlington, Ontario, Canada

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Reviewed: Mar. 25, 2007

Very tasty - I tripled the sauce. Had to cook about 60 minutes total. Nice sauce!

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Jodi

Cooking Level: Intermediate

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Reviewed: Mar. 13, 2007

I am SO, SO, SO glad I tried this recipe! These ribs were EXCELLENT and I will make them again, and again , and again! I let them marinate for 5 hours and simply baked them in the oven. I didn't bother messing around with broiler pans or oven grates. Thanks for sharing this recipe! It's definitely a keeper!

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CookingCutie

Cooking Level: Intermediate

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Reviewed: Feb. 28, 2007

Wonderful recipe. I parboiled the ribs first and them marinated them overnight. I skipped the water in the pan part. Lined a pan with foil and cooked them at 325 for about an hour and half, basting every 1/2 hour. They were wonderful, fell of the bone. This recipe is a keeper.

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Betty

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Reviewed: Feb. 19, 2007

After 40 years of cooking, I rarely (if ever) follow a recipe exactly. I did follow this one, with two tiny additions -- I added a small amount of sesame oil because I like the flavour, and a few drops of hickory liquid smoke. I used baby back ribs, marinated them for about 4 hours, and cooked them about twice as long as called for. This turned out fantastically! The flavour was EXACTLY what I was looking for. I served it to raves from picky eaters. Next time, I'll probably make this the day ahead, and marinate overnight to really soak the marinade into the ribs. Thanks so much for this great recipe!

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