Recipe by Luv2bake
"I usually make this as an appetizer. Always a hit. It's so easy and quick. Great for potluck, although it's never enough!"
Watch video tips and tricks
pork spareribs, cut into bite size pieces
Garlic salt and pepper to taste
toasted sesame seeds
These ribs should be renamed OhYes spareribs. Made these last night for New Years Eve dinner along with a baked potato & crab salad, just wonderful. The only thing I did different was to loosely cover the ribs with foil the first 45 minutes of cooking. I used the left over drippings to drizzle over ribs. This recipe is a KEEPER! Thank you Luz2bake
My husband made these tonight & he said the sauce smelled great when preparing, but we both agree it didn't follow onto the ribs. It was real blah. I ended up putting some BBQ sauce on my meat to add flavor.
Used this recipe for chicken thighs. It is super. Had some left over that I thinned down a bit and used as a sandwich condiment.
Very good. A nice alternative to regular BBQ. Sticky, sweet and tart. The sauce is delicious. I shaved the ginger and used more than called for, because I love ginger - so good! In my oven, next time I will cook at a lower temp for longer. Cook only the amount that will be eaten. While very delicious hot and fresh, these are terrible reheated the next day.
I agree with Luv2Bake. These are definitely a great addition to any New Years Eve Party or appetizer buffet.I served extra sauce on the side. Nothing but rave reviews from my guests.
I just have to add, and laugh, ono in Hawaii means delicious. But yes it is a yes. These are a no brainer yummy treat. If you want to make it for a meal, I buy whatever sparerib I have (I'm not in Hawaii and the small sizes aren't as available) and just cook a little longer if it is a larger piece.
Excellent! I used 1.5 pound of pork spareribs (just the two of us tonight). Instead of garlic salt I used two fresh garlic cloves, chopped and grated the ginger as well. I heated up the sauce then poured it over the ribs to bake at 325 degrees. I covered the baking pan with foil tightly the first 45 minutes, then turned it over to the other side for another 45 minutes. There was a wonderful aroma filling up my house while the ribs were baking. I sprinkled the ribs with toasted sesame seeds before serving. The meat was tender, not tough, and full of flavor. The sauce itself has a nice balance of slight sweetness with subtle “tang” in each bite. The sauce also baked right into the meat making it so savory, juicy, sticky sweet and finger licking ONOlicious! I did not want to waste the sauce so I reserved it to pour over the ribs and rice. I served with, “Green Bean and Mushroom Medley,” also from this site.
Excellent. Asked the butcher to cut the spareribs twice for bite-size pieces. Perfect - definitely a keeper! So easy, too!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 447
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make tender, fall-off-the-bone, oven-baked baby back pork ribs.
See a sensational shortcut method for making baby-back ribs.
Chili sauce, sesame oil, and root beer make sweet, spicy, succulent ribs.