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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
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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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E J

	Cooking Level: Expert Home Town: Jacksonville, Illinois, USA Living In: Marion, Illinois, USA
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Reviewed: Oct. 8, 2006

Vincent

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vincent


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Reviewed: Aug. 21, 2006

This recipe was great for bargeque. I used thin pork chops, marinated them for about a half hour and grilled them. They were sweet and flavorful. I didn't have five spice powder so I used five spice sauce instead. It was the exact recipe I wanted.

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LittleCookGirl


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Reviewed: Oct. 2, 2005

Very good. Better the next day!

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LESLEYfromWI

	Cooking Level: Intermediate Living In: Wales, Wisconsin, USA
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Reviewed: Sep. 12, 2005

Even without the five spice powder (didn't have any on hand) these ribs were amazing. I absolutely love cooking with hoisin sauce so I was very excited to find this recipe. I always simmer my ribs first and then marinate. They were tender and delicious! Thanks so much!

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LINDA MCLEAN

	Cooking Level: Expert Home Town: Livingston, New Jersey, USA Living In: Flanders, New Jersey, USA
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Reviewed: May 8, 2005

Used this recipe for beef short ribs in my Slow-Cooker and we both thought they were delicious! I'm a new fan of hoisin sauce! Subbed tequila (sorry) for the sake cuz I didn't have any, and used red wine vinegar instead of the rice vinegar. Reduced the spices because of my husband, just a dash of 5-spice pdr and 1/4 tsp powdered ginger. Skimmed the fat off the sauce and served it with rice and salad. Next time, will make coconut rice and bok choy salad to go with it. Thank you for a wonderful recipe!

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STARFLOWER

	Cooking Level: Intermediate Home Town: Los Angeles, California, USA
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