Reviewed: Aug. 31, 2009

Hi, this recipe is good but, can you tell me if boneless country style pork ribs can be used instead of the bone in kind used in this recipe. Thank you

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DMSEE

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Reviewed: Feb. 16, 2009

i haven't tried this particular recipe,(that's the reason for the 2 star rating) but i wanted to share a tip on slow cookers. whenever i have meat(either chicken, ribs, roast, etc) that i want to keep out of grease, i wad up pieces of aluminum foil and place in the bottom of the cooker. the meat sits on top of the pieces and cooks great and all the grease goes in the bottom. you might want to spray the foil with cooking spray if you think it might stick to the meat.

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sondra

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Reviewed: Jun. 17, 2008

Fantastic! I used store bought BBQ sauce and added a few spices this recipe recommended with some water.

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KIRPLNK

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Reviewed: May 2, 2008

Loved it, did add a little extra brown sugar, and some homemade BBQ sauce. Turned out great and the meat fell right off the bone.

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Reviewer:

Country

Cooking Level: Intermediate

Home Town: Stigler, Oklahoma, USA

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Reviewed: Nov. 7, 2007

What a great recipe. This tates so much like the ribs my grandmother used to make in the south. Yummie! The ribs fall right off the bone. I agree with some of the others about boiling the ribs first not frying them. (Its healthier that way as well) I really enjoyed the sauce and all the veggies. Great way to sneak them in for kids who are picky about veggies. I also chopped up some carrots and served over egg noodles. As somebody suggested. It was wonderful. I highly recommend this recipe to all. Enjoy!

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Aly Cat

Cooking Level: Intermediate

Home Town: Longwood, Florida, USA

Living In: Tampa, Florida, USA

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Reviewed: Jun. 26, 2007

The ribs were a little bland, but the gravy was tasty.

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NAOMILEN

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Reviewed: Apr. 28, 2007

Eh...weren't very tender. Won't try again.

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JELLOB3P0

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Reviewed: Feb. 5, 2007

Very easy, ribs fell right off the bone!

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Lilanya

Cooking Level: Expert

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Reviewed: Dec. 18, 2006

This was more tomatoe flavored than barbeque, but still easy to make and tasty.

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cindyp

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Reviewed: Nov. 30, 2006

My family loves ribs- and this recipe did not dissapoint my husband or the kids! It had a really great flavor- and the meat came out very tender. I barely had leftovers to give my husband lunch for the next day!

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Jennifer Ortiz

Cooking Level: Expert

Home Town: Muskego, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Nov. 27, 2006

No falvor at all!! I gave it a 2 because the meat is very tender, I would try just making with a bottle of your favorite BQ sauce and onion after browning.

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rblovitz

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Reviewed: Nov. 17, 2006

Tasty and tender..

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Nov. 3, 2006

Can't beat this recipe for ease. I found the sauce to be very thin and watery too, but I didn't mind it. I don't feel ribs always have to be slathered in thick BBQ sauce. If you do, this isn't the recipe for you. Overall, very tender and the taste was good. I'll probably try a different recipe for flavor though.

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RachtheBach

Cooking Level: Intermediate

Home Town: Jasper, Missouri, USA

Living In: New Lenox, Illinois, USA

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Reviewed: Apr. 17, 2006

Fixed this Easter Sunday and it turned out great. I added some regular bbq sauce to this but used basically the recipe provided. Works well over spanish rice.

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Ralph Christensen

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Reviewed: Oct. 11, 2005

This didn't taste like any spareribs I'v tasted before,however the rest of it tasted good and I'll try it again with kalbasa.

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bigchief1985

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Reviewed: Sep. 17, 2005

This recipe was great! I used 3 ribs (country style). I didn't have celery so I added carrots instead. I also added some BBQ sauce b/c other reviewers said the sauce was too thin by itself. I cooked the 3 ribs on HIGH for 1 hour then low for about 4 and the meat was just falling off the bone. Very tasty. I had a little bit of frozen corn left so I threw that in too. Thanks for the recipe Julie

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APANTHESIS

Cooking Level: Expert

Living In: Albany, New York, USA

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Reviewed: Jun. 6, 2005

I ran out of time so I simply kept the crockpot on High for 5-6 hrs. The meat was okay for tenderness - I'm sure it would have been better following the directions. The flavor just wasn't my family's taste

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catnap

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Reviewed: Mar. 23, 2005

I didn't think these were tasty at all.

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NGERLAND

Cooking Level: Intermediate

Home Town: Katy, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Mar. 11, 2005

Julie, Wonderful recipe...we loved the tang. It's great for any kind of cut up pork...not just spareribs. I added8oz of portabella mushrooms. and substituted 2 cups of ketchup (Frank's brand) for 1 of the 2 cans of tomato sauce .

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