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

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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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Reviewer:

~TAYLOR~

Home Town: New Rochelle, New York, USA

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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

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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

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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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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Reviewer:

Whats his face

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Branch, Michigan, USA

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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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dulcemanzana

Home Town: San Jose, California, USA

Living In: Oakdale, California, USA

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Reviewed: Oct. 25, 2005

Wow, I can't believe how good the ribs were.. really juicy and tender! Even though I was in a rush and only followed the ingredients and not the directions (didn't simmer or marinate), I just slathered on the sauce and threw it in into the oven. But it turned out perfect and my husband LOVED it, which he is pretty picky!

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Sue

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Reviewed: Jun. 27, 2005

These riblets are outstanding. My husband said that he'd never have riblets at (a famous chain restaurant famous for their riblets) again!! The meat falls right off of the bone, and the flavor is amazing. I added about a tablespoon of minced ginger root to the marinade to kick up the asian flavor of the ribs. Also, no extra salt is necessary- the soy sauce is salty enough. I have made them twice now, both times in the oven in a roasting pan. Definately double the sauce if you cook them in the oven, and turn the riblets a couple of times throughout cooking- there won't be any sauce leftover- it will all have soaked into the meat. They make great leftovers too!! These are a must try!

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SARRAHS

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: May 12, 2004

This is the best way to make ribs--by simmering them first. They were juicy and tender! This was a nice change from the usual, however, I felt the sauce was a little too salty. Definitely leave out the 1 tsp. of salt. Soy sauce is salty enough by itself. Next time, if there is one, also take the advice of another reviewer and double the sauce. You have to constantly watch these babies because the sauce really burns easily. Even if I don't make this recipe again, I will definitely boil my ribs from now on before barbecuing. It saves on having to cook them in the oven for two hours!

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CLAIRE

Cooking Level: Expert

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Reviewed: Apr. 7, 2003

What a great recipe...simple and delicious. The ribs - and I used riblets - came out fall off the bone tender. I baked them at 350F for about 1hr, covered with foil. No leftovers here! Thanks!

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Canadian Cook

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Reviewed: Nov. 27, 2001

I requested a BBQ rib recipe that was similar to the ribs served at P.F. Changs. According to my husband, the taste of this was very, very similar. Its been 6 mos. since I went to P. F. Changs, so my memory is a bit shaky. I'll take my husband's word. The only change I would make is to double the sauce. Use half for the marinade and keep the other half for basting while grilling.

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KIKUCHAN

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Reviewed: Mar. 27, 2001

AWESOME RECIPE! I had to use country style ribs, as I couldn't find spareribs. This sauce is so tasty and easy! Would be wonderful for chicken too. Thanks for sharing a great recipe!

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