Reviewed: Feb. 28, 2008

I love putting this in the slow cooker to simmer all day on low. My kids even love it.

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Reviewed: Nov. 5, 2007

If you like sweet and sour with a Hawaiian flair, this is definitely for you. The meat is so tender it just falls off the bone...my mom used to make this when I was little but had lost the recipe. Thank you so much for sharing this and bringing back so many memories for me!!!

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christina b

Cooking Level: Expert

Home Town: Spring Valley, California, USA

Living In: El Cajon, California, USA

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Reviewed: Sep. 18, 2007

This recipe was so easy to make and the spareribs were so yummy! I marinated the spareribs overnight and my boyfriend cooked them on the grill instead of in the oven. They turned out to be perfection!

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kapiolani968

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Reviewed: Aug. 13, 2007

These were a hit at my Luau Party! I followed the advice of another rating that said to bake the ribs for the first 1.5 hours on a rack in the roaster and they were indeed "fall off the bone" good! the sauce was FANTASTIC! Thanks so much for sharing this recipe!

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Mrs. Willis

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Reviewed: Jul. 7, 2007

good... varies quite a bit depending on which /where i get my ribs.

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Chuck

Cooking Level: Intermediate

Home Town: North Saint Paul, Minnesota, USA

Living In: Menomonee Falls, Wisconsin, USA

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Reviewed: Jun. 21, 2007

I was disappointed. There was no depth of flavor. I used chili sauce (kicked up ketchup)instead of plain ketchup and fresh ginger but had to add garlic, steak sauce, more soy sauce which did seem to help but it really just tasted like the plain ol' polynesian sauce my dad used in the 70's. It was boring.

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NANSEAB

Cooking Level: Intermediate

Home Town: Santa Ana, California, USA

Living In: Anaheim, California, USA

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Reviewed: May 14, 2007

I didn't really care for these but my family and guests did. I was expecting more of a barbecue-y taste but it was more like a sweet and sour sauce. Also the crushed pineapple made it visually unappealing. I think I will just try it with the juice if I make them again.

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bakerfromsd

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: San Diego, California, USA

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Reviewed: Apr. 30, 2007

These ribs are awesome! I cook them in the crock pot though - on low for about 8 hours (layer, layer, layer), and then serve over rice.... delicious! I quadrupled recipe for a luau party last year, and fed about 25 people with plenty of leftovers! Everyone asked for the recipe! Also, there's a recipe on this site for "Hawaiian Coleslaw", which is a great complimentary side dish.

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dillon-jones

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Reviewed: Feb. 9, 2007

I was looking for a recipe to please my 3 kids. They loved it. I took some advice and cooked the meat, drained it and then added the sauce. The ginger completes the sauce, I would have never thought of adding it. My kids wanted me to make it again the next night. Finger licking good!

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Lorena's_kitchen

Cooking Level: Expert

Living In: Revere, Massachusetts, USA

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Reviewed: Dec. 6, 2006

These were delicious. To those who had trouble getting the sauce to stick to the ribs, try this: put the plain ribs (meat side up, seasoned with salt & pepper) on a rack in a roasting pan. Cover them super tight with foil, and bake an hour and fifteen minutes at 350. This will get them nice and tender. Then, remove them from the pan, drain the fat out of the bottom of the pan, and put the ribs back in the pan (with no rack this time). Cover them with the cooked sauce, and bake them again, uncovered, for 35 minutes. The meat will fall off the bone, and the sauce will be thick and yummy. I do this with pretty much every sauce I try on my ribs, and it really works. Yum yum yum. These were so loving, thanks for the recipe!!

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Button Love

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 1, 2006

I had high hopes for this dish, but I was somewhat disappointed. When the ribs were done, the sauce did not stick to the ribs and everything appeared quite liquidy. I'm trying to figure out what I did wrong. Will try this again to see if I can work this recipe out.

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2 users found this review helpful

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RACHEL O

Cooking Level: Intermediate

Home Town: Chino Hills, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Jul. 1, 2006

So good! The only change I made was substituting low sodium teriyaki for the soy sauce and cutting down just a bit on the vinegar. The sauce was so rich and thick, almost like a jam. The aroma was incredible. Definitely a keeper. Thanks!

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4 users found this review helpful

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windedmama

Cooking Level: Intermediate

Home Town: Framingham, Massachusetts, USA

Living In: Northborough, Massachusetts, USA

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Reviewed: Jun. 30, 2006

This recipe is so similar to the one my dad picked up in Hawaii while stationed there. This is definitely one of the best rib recipes around. I plan on making it alot.

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Cecilia

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Jun. 29, 2006

I'm SO happy you posted this recipe - I made this years ago - my husband and family LOVED it, then we moved and I lost the recipe - tried to duplicate it but it just didn't taste right. Thank you - it's marvelous

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Patricia Joan

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Reviewed: Jun. 18, 2006

Just made it for a luau surprise party and everyone loved it!!!! Will make it again. We ended making this recipe x'5 and they were almost all gone. People took copies of the recipe home. We put them in a roaster and cooked them for 4 hrs and they were falling off the bone. Would recommend to everyone!

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Emmy

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Reviewed: May 27, 2006

very, very good. i didn't have pineapple in the house, so i used some fresh squeezed OJ instead. also, i rubbed the meat with some allspice. my husband really liked it!

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shishkabeenie

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: Jan. 26, 2006

Everybody loved these ribs and wanted the recipe. The sauce was a bit thick, so I thinned it with some fruit juice I had in the fridge. You could use any fruit juice for this. Definitely a keeper!

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Joanne

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Reviewed: Jul. 6, 2005

I thought this was a 4, but my wife said definately a 5. Changed a couple of things; used 1/4 cup ketchup and 1/4 cup of my favorite barbecue sauce and upped the brown sugar to 4 Tbs. I let the sauce cool, then let meat set in the sauce about 3 hours before baking. Very tender and tangy and easy to make.

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Larry J

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Reviewed: Jun. 25, 2005

I thought this was a really good recipe. I cooked the spareribs in the oven on 350 for about 45 mins, then I put them in the crockpot with sauce on low for 5 hours. Maybe a little less vinegar or a little more brown sugar but otherwise great.

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