Reviewed: Sep. 20, 2009

These were great! I baked them at 300 degrees for 2 1/2 hours (per rib package), then slathered on the sauce and grilled them for 30 minutes. They were awesome! I didn't cut them apart until I was ready to throw them on the grill, and then I only cut them into manageable (4-5 rib) sections, so I could flip them on the grill. I don't like really sweet sauces so I cut the brown sugar to 1/2 cup and the honey to 1/4 cup. I also used apple cider vinegar instead of plain vinegar. My family couldn't get enough! Thanks!!

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SHOOGAPIE

Cooking Level: Intermediate

Home Town: Burnaby, British Columbia, Canada

Living In: Mesa, Arizona, USA

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Reviewed: Jul. 26, 2009

These were the best spareribs I have ever had. I baked them as directed, and then grilled them for the last 30 minutes. They were awesome, I loved the sauce!

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mommybre

Cooking Level: Expert

Home Town: Riverside, California, USA

Living In: Lake Elsinore, California, USA

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Reviewed: Apr. 23, 2009

Absolutely the best recipe. I use it on chicken also. I follow the recipe to the letter and comes out great everytime. Will never buy sauce in the store again.

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WOLF LADY

Cooking Level: Expert

Home Town: Sheboygan, Wisconsin, USA

Living In: West Allis, Wisconsin, USA

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Reviewed: Mar. 2, 2009

I love this recipe! It's so simple and I can get perfect BBQ without the hassle of marinating or sauteing. The ribs are always juicy and the meat just falls off the bone. They look gorgeous when done. I do let them cook COVERED for 15 mins with the sauce. Then I uncover them for the 35 min bake or until I think the sauce looks "gooey" enough. I also use a little more sauce than the recipe calls for but rather than making a new batch I throw in about a cup of my fave BBQ sauce. Minced garlic is another must. I add about 1-2 tablespoons.

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Karisma

Cooking Level: Expert

Home Town: Twentynine Palms, California, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Feb. 25, 2009

We really enjoyed this meal! The sauce had great flavor and everything turned out great. I decided to slow cook this instead of bake it in the oven. I just put it in a huge stock pot on the stove for about 3 hours over low heat and basted the ribs a few times throughout. The meat was very very tender and turned out well. One thing to note, make sure to remove big clumps of fat from your spareribs.

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ACOMB08

Cooking Level: Intermediate

Home Town: Mahtomedi, Minnesota, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 30, 2009

Awesome sauce. The sauce alone deserves a 4-5 star rating. I followed some other peoples suggestion and used a slow cooker. I halfed the recipie cause there are only two of us and my slow cooker couldn't handle 6 pounds of ribs!!! I bought boneless ribs and placed them in the slow cooker and covered them with the sauce. The sauce didn't cover them completely and I just 'basted' the ribs like others did... didn't work out. The ribs that weren't completely covered were dry in those areas that stuck out. Next time I'm doubling the sauce so that everything is covered. I've also thought that this sauce might be awesome over a pork loin thats then shredded to make pulled pork sandwiches.

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JenD2006RN

Cooking Level: Beginning

Home Town: White Oak, Pennsylvania, USA

Living In: North Versailles, Pennsylvania, USA

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Reviewed: Jan. 29, 2009

I used the crockpot for these and they were fantastic. I didn't make any changes to the sauce. We use the crock pot liners so there was no clean up and everyone in my family had seconds. Now I call that a great family dinner!

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HOLDOSH

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Reviewed: Jan. 6, 2009

I made this for a sports party and all the guys loved it. I will definately be making them again.

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Char

Cooking Level: Expert

Home Town: Durham, Ontario, Canada

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Reviewed: Nov. 30, 2008

Loved it. Followed with slight exception - didn't want to put them on racks, so I poured a very little bit of diluted apple juice in bottom of pans. I thought they were great.

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Kris W.

Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

Living In: Moscow, Idaho, USA

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Reviewed: Oct. 26, 2008

I love the idea of doing ribs in the slow cooker but I found the sauce to be too thin and the ginger overpowered the flavor. I was dissapointed with the outcome and ended up "resaucing" the ribs to cover this strong ginger flavor. Sorry, it just wasn't for me. I'm a bigger fan of "Slow Cooker Barbeque Ribs" SUBMITTED BY: SUZANNE2802.

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BOONHATCH

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Reviewed: Sep. 1, 2008

These ribs were fabulous! I normally do ribs in the crock pot, but thought I'd give this a try. I made this today with a few changes. I had a 3 pound rack of spareribs so I cut the recipe in half. I dredged in my special rub for the first cooking session. I did not use ginger or mustard because I couldn't find them (amongst the tarragon and saffron :)). I added 1/2 tsp of liquid smoke (excellent) and 1/2 tsp of cumin (Gods own spice). I basted three times in the last 30 minutes. These were some awesome ribs and will definitely be done again. Thanks

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CarolinaBoy

Cooking Level: Intermediate

Home Town: Porter, Texas, USA

Living In: Lexington, South Carolina, USA

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Reviewed: Aug. 8, 2008

Wonderful flavor and very tender.

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missylou

Cooking Level: Expert

Home Town: Prairieville, Louisiana, USA

Living In: Perkinston, Mississippi, USA

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Reviewed: May 30, 2008

Excellent recipe!!! Got wonderful compliments. Thanks so much!

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Mags

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Reviewed: May 27, 2008

this was good! i added a bit more garlic powder and cooked it in the crockpot for a potluck party i had. before serving it i did a quick stirfry to caramelize the sauce. turned out fine, but slightly too sweet, probably will minus the amount of sugar next time.

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swiish

Cooking Level: Beginning

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Reviewed: May 22, 2008

I really didn't care for this recipe. I was hoping to find an easy recipe for spareribs and while it was easy it wasn't very good. I just didn't care for the flavor of the sauce. I cooked it in the crockpot as others suggested. If I had to do it over again I would have followed the recipe and cooked it in the oven. I didn't like the sauce though so I won't be making these again. It had such good reviews so I was pretty disappointed.

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Denise

Cooking Level: Intermediate

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Reviewed: Apr. 23, 2008

I put all the ingredients in my slow cooker on low overnight and transferred it to a pyrex dish in the morning. I took it to work and microwaved it to heat it up for our potluck lunch and everyone raved about it.

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TRAVLNBARD

Cooking Level: Expert

Home Town: Las Vegas, Nevada, USA

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Reviewed: Mar. 23, 2008

Very good!! I didn't have ginger or soy sauce but I added worcestershire sauce instead and about a tablespoon of hot sauce like another reviewer suggested. Next time I think I'll add more hot sauce and maybe marinade it.

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Alli G.

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Feb. 3, 2008

Very good recipe my wife is not much into ribs at all but she likes this one I cook ribs on the grill with rub and mop sauce so i needed something for the family and this works great even in the winter when its bad out and we cant grill, The longer you cook it the better it is so you dont have to rush to get the side dishes. Thank You

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Christopher Driver

Cooking Level: Intermediate

Home Town: Brighton, Michigan, USA

Living In: Whitmore Lake, Michigan, USA

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Reviewed: Jan. 22, 2008

This is the best spareribs recipe I have ever used. Did them in a slow cooker, and everyone raved about how tender, tasty, and favorful they were.

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MARTETRIS

Cooking Level: Expert

Home Town: Tyler, Texas, USA

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Reviewed: Jan. 13, 2008

This is a great recipe! My husband is a bbq fanatic and insisted on barbequing one batch while I used this recipe on another batch, all on the same night for a birthday party we were having. Needless to say, the oven baked spareribs we gone fast and my poor hubby had to hear over and over how great mine were. We used beef spareribs without the bones. So I sprinkled a little Johnny's Seasoning on them, covered and baked for about 45 mins, drained the juices off and poured the sauce over, then baked for another hour and 15 mins., turning them occasionally. Mmm... so tender and delicious.

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lmrasch

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Potluck Spareribs

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