Reviewed: Oct. 9, 2002

This is a great recipe!! It was easy to make. The ribs were great dipped into the sauce. It would be a great sauce to use on chicken, shrimp, etc. Next time I would reduce the cooking time.

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CBEAR914

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Reviewed: Oct. 7, 2002

in a word...WOW! these were excellent. my husband is normally the rib chef in the house, but after these, i think it will become my job from now on. i made 5 lbs, and 3 of us ate most of them...including my son who hates ribs. i ate the left overs for lunch the next day and got in trouble when my husband came home and wanted them! thanks for the recipe...these will be a regular.

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DIGIDANA

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Reviewed: Oct. 7, 2002

My husband and I loved these ribs. They were very easy to make. The next time I make this though, I will use a disposable aluminum pan. Even with the foil covered pan, it was messy to clean up. This one is definitely a keeper!

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JOYVIV

Cooking Level: Intermediate

Home Town: Woodbridge, New Jersey, USA

Living In: Bayville, New Jersey, USA

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Reviewed: Sep. 26, 2002

These were okay. I don't know if I would make them again. They lacked that something special.

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TAURUSGIRL

Cooking Level: Intermediate

Home Town: Midland, Texas, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Sep. 25, 2002

We love this recipe! It is now a family favorite! I cook it in a corningware dish (covered), because it seemed a bit dry on the cookie sheet. We serve it over rice and use the leftover juices over it as well to add some flavor to the rice.

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AlohaGirl72

Cooking Level: Intermediate

Home Town: Aloha, Oregon, USA

Living In: Syracuse, Utah, USA

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Reviewed: Sep. 22, 2002

These ribs were fantastic!! My hubby exclaimed they were better than Tony Romas. They were gone in minutes. I wouldn't change a thing.

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QUETZALBYRD

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Reviewed: Sep. 16, 2002

Really enjoyed these spareribs. Next time I will bring the ribs to a boil first, simmer for 1/2 an hour and follow the recipe (for the wonderful flavour)using double foil as the sauce leaked under the foil onto the cookie sheet.

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JOYCE

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Reviewed: Aug. 21, 2002

This recipe is great. I would definitely make it again.

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cchc18

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Reviewed: Aug. 17, 2002

My whole family loved this recpie. At the end I added sesame seeds for an extra crunch! Love this asian style ribs!

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GOCLCLESS

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Reviewed: Aug. 8, 2002

Pretty good, it has a nice flavor, and the chemical reaction which occurs when all ingrediants are put togther is cool

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CHADPETRI

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Reviewed: Jul. 22, 2002

Excellent recipe. Comes out perfect every time. Entire family loves this one.

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NBEAULIEU

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Reviewed: Jul. 17, 2002

These were alright, but from the previous reviews I expected them to be alot better. I am still in search of a better recipe.

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XDebbieX

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Reviewed: Jul. 2, 2002

My family loved this recipe. I would try it again on something meatier like chicken but it was delicious and even as leftovers. GOOD RECIPE.

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Katie Beth

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Reviewed: Jun. 10, 2002

I was hoping for left overs and there was nothing left. Will be making again, and again.

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MECHELLE

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Reviewed: Jun. 8, 2002

Excellent Recipe!! My 6 year old son begs me to make these ribs once a week now!

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SCRAP4CASH

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Reviewed: May 29, 2002

hmmm. Reminded me of lunch "take out" kind of Chinese food. It was good, but didn't blow me away. Served beside sticky rice, sprinkled sesame on top and garnished with cilantro. Easy to make. Used foil lined foil 9x13 pan. Had difficulty fitting all the meat in, but it did cook through in an hour. Within half and hour removed foil from foil pan and easily rinsed out. The sides on the 9x13 caught whatever mess would have escaped from a cookie sheet into the oven. If I'm ever tempted to make this again, I'll have a pan ready to go.

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cookin4fun

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Reviewed: May 20, 2002

We really enjoyed this. The whole "foaming" thing was strange! The flavor reminded me of the bourbon chicken you find at the mall. Also used the seasoning (without the baking soda) with a pork roast in the slow cooker. That was excellent as well.

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JMANSAVAGE

Cooking Level: Expert

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Reviewed: Apr. 24, 2002

I made extra sauce to put over the rice. My husband loved these ribs and wants them again. We like things spicy so I added a bit of red pepper flakes. Yummy!

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JoAnna

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Reviewed: Apr. 23, 2002

I used country style pork-ribs and doubled the sauce. I cooked the ribs for almost 2 hours and they were fabulous. I stir-fried some veggies and steamed some rice and the meal was a hit. I'm not sure what the folks who said it tasted medicinal did to their food, but I thought this was great. I will make again.

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