Reviewed: Aug. 31, 2009

This was my first time making spareribs and I loved this recipe. I followed the recipe exactly with the exception of the celery. It was the only thing I didn't have on hand. This was easy to prepare and I highly recommend it.

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Reviewer:

HOLLYHOLLY

Cooking Level: Intermediate

Home Town: Hesperia, California, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Feb. 23, 2009

So interesting, this is pretty much like my mothers of thiry some yrs ago! Although she added chopped green pepper and instead of chili powder she added a tad of Heinz chili sauce. My father was a grill master but the spare ribs she always did in the oven..tender and YUMMY!

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lmk

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

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Reviewed: Jan. 28, 2009

As I was making this, I wasn't sure it was gonna be saucey enough to cover my ribs since it made such a small amount. In fact, it generously covered just the top of each peice of meat. Next time I'll definitely double it so I could spread it thick from top to bottom. It was so good I found myself dipping my mashed potatoes in it. It's tangy with a nice onion/celery crunch. From now on I wont be making my ribs any other way. Thanx!

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MonaT33

Living In: San Antonio, Texas, USA

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Reviewed: May 8, 2008

I've made this for my family a few times now, and it's always a hit. I'm not a huge rib fan, but the tangyness in this recipe is something special!! I also love that the ingredients are easy items you most likely have in your kitchen!

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Stacy Halbert

Cooking Level: Intermediate

Living In: Owings, Maryland, USA

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Reviewed: Feb. 23, 2008

This was delicious and didn't even require marinating overnight! We followed the recipe exactly, no modifications. Tangy and delicious.

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autumnmist

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Reviewed: Apr. 1, 2007

I love this recipe for its ease and the end result. I made an adjustment though - because I didn't have cider vinegar, I substitute one part apple juice and vinegar. Next time I'll use cider vinegar, but in a pinch, it still turned out fine.

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