Reviewed: Apr. 16, 2011

I halved the sugar, left out the salt, and used HP sauce instead of hoisin. Fabulous! Will deffo use again.

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Reviewed: Mar. 23, 2010

I didn't get to eat any but they said it was good, the thing that I didn't like about the sauce was that it burned really easy. I think I'm going to bake them next time!!!!!!!!!

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ACollins

Reviewed: Jan. 30, 2010

I hate people who change and then rate the recipe, BUT, I used Heinz Chili Sauce instead of catsup, and this is phenomenal. We use the sauce on everything we BBQ, sometimes I add coca-cola for a marinade.

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Kensbest

Reviewed: Jan. 25, 2010

I tripled the sauce, as per other reviews to make atleast double. I also left out the salt since I could add that later since one review said it was too salty. It was not lacking any salt so that was a good choice. They weren't as "fall off the bone" as my recipe which cooks them only in the oven and the sauce was not that great. They were only ok.

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Jenny B

Cooking Level: Expert

Reviewed: Jan. 14, 2009

The sauce was very flavorful. Almost a 5 star, but my family had a hard time eating the spareribs. Baby backs generally cost more, but will try the sauce with that. I did bake these at 350, covered for 1 hour. Didn't baste nor did I make extra sauce, it is a good idea to do it though. Grilling would have made it taste even better.

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Cheri

Reviewed: May 15, 2008

As did other reviewers, I also had to more than double the sauce ingredients. I omitted the salt and used brown sugar in place of the white. While this was good with the ribs, it was even better with the addition of a few good squirts of habanero sauce on chicken! BTW, this recipe was chosen as one of our "Community Cook-Alongs" on the ourtabletalk.com cooking forum. Thanks for letting us try!

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~TAYLOR~

Cooking Level: Intermediate

Home Town: New Rochelle, New York, USA

Living In: Pasadena, California, USA

Reviewed: Feb. 25, 2008

Because I was cooking for one the amount of sauce was sufficient, but I can see where it wouldn't be enough for five pounds of ribs. I'm not saying that this recipe was not good, I would have just preferred a little kick to them as I thought they were bit on the ordinary side. I would suggest making the sauce a day early and adding a chopped up thai pepper or two and let it sit in the fridge for a day to let it all get acquainted. Thanks for sharing!

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Rob

Cooking Level: Intermediate

Home Town: Petaluma, California, USA

Living In: Lexington, Kentucky, USA

Reviewed: Feb. 25, 2008

Unless my hubby is smoking ribs, there's nothing like a nice slow simmer to make them fall of the bone tender. I had to at least quadruple the wet ingredients to make enough sauce for our ribs. I found the sauce a little mediocore in taste, so I added in garlic and onion powders, hot sauce, worcestershire sauce, yellow mustard and used brown sugar instead of the white. With these additions, my family gave these ribs a thumbs up. Thank you for sharing Sara!

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LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

Reviewed: Feb. 12, 2008

I had to add a cup of water to the mix to have enough to marinate the pork. It was good, but I belive I will add some brown sugar and a few drops of hot sauce the next time. Thanks for the recipe, my wife devoured it.

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Whats his face

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Branch, Michigan, USA

Reviewed: Feb. 5, 2008

I cooked these in my slow cooker.I left out the salt and it was still too salty for us. I think i will try making these again with a low sodium soy sauce and maybe add some hot pepper flakes to spice it up a bit.

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