Reviewed: Jan. 24, 2012

Great taste!

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Reviewer:

Gary Stew

Reviewed: Mar. 7, 2011

The recipe sounds good, but spareribs are not country style ribs - totally different cut of meat.

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Reviewer:

Cooking Level: Intermediate

Home Town: Greenville, South Carolina, USA

Living In: Canton, Georgia, USA

Reviewed: Feb. 16, 2010

This is a keeper!! kids like it and it's easy too! I never thought of boiling the meat to tenderize it. I'll do this from now on!

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Reviewer:

ildefonso

Cooking Level: Intermediate

Living In: Albany, New York, USA

Reviewed: Apr. 24, 2009

First of all, I used this with a pork tenderloin that I cut in pieces because that's what was on sale at the grocery store. For the sauce, like others, I added some hot sauce and substituted the ketchup for bottled chili sauce. The sweet and spicy combo was a hit and I thinkt he chili sauce added the "something extra" that other reviewers were lacking. Very pleased.

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Reviewer:

PrncssLee

Cooking Level: Intermediate

Home Town: South Milwaukee, Wisconsin, USA

Living In: Waukesha, Wisconsin, USA

Reviewed: Mar. 29, 2009

I too found 3 pounds of country ribs in the freezer. My son and I whipped up this dinner and everyone loved it! We let the ribs simmer for 20 minutes as others suggested and it was PERFECT!! Thanks so much for sharing this recipe! It's a keeper!

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Reviewer:

Toni

Reviewed: Jan. 28, 2009

Sooo good great sauce so tender, they just fell off the bone!!

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Reviewer:

cookingforlove

Cooking Level: Expert

Home Town: Radium Hot Springs, British Columbia, Canada

Reviewed: Jan. 13, 2009

This recipe is very good. Next time I will "tweat" the spices. Before serving, I recommmend cutting the ribs in pieces and placing the "sauce" in a saucepan and boil for 5-10 mins. to thicken. Pour over meat and serve.

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Reviewer:

denise12341

Reviewed: Nov. 9, 2008

This is a good recipe. I added half of the sauce and covered the pan with foil for the first half of the cooking time. The last half of the cooking time I uncovered it and added the rest of the sauce. It was very tasty and moist.

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Reviewer:

darlarubi

Cooking Level: Intermediate

Living In: Rindge, New Hampshire, USA

Reviewed: Oct. 20, 2008

very good and easy to make.

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Reviewer:

marley102va

Reviewed: May 26, 2008

I liked this but it was a little too sweet. If I made this again I would try adding dry mustard and maybe some Worcestershire to balance out some of that sugar.

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