Sunday Afternoon Slow-Cooked Spare Ribs Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Dec. 25, 2010
Awesome shortribs! Super moist and great flavor. I did not have beef broth, so I used vegetable broth. I cooked them at 250 for 3 hrs and 320 for 45 min.
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Photo by Jen

Cooking Level: Intermediate

Home Town: Chippewa Falls, Wisconsin, USA
Living In: Auburn, California, USA
Reviewed: Dec. 1, 2010
I made these for my family, and they came out delicious! The only thing I changed was that after boiling them, I baked them at 250 degrees for 2 hours covered then 300 for an hour then the last 45 mins, I uncovered and baked at 350. They fell off the bone. Even my picky six year old loved them.
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Home Town: Fairfield, New Jersey, USA

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Photo by Mike in the Kitchen
Reviewed: Oct. 24, 2010
Excellent ribs. Only thing I did differently was that I did not boil the ribs first, but just browned them.
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Cooking Level: Expert

Living In: Indianapolis, Indiana, USA

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Reviewed: May 13, 2010
As a culinary student I am always looking for good recipes to try. I must say this is by far the best recipe I've found for spare ribs! I did do a few things different though, I did not boil the ribs before browning them. I found that it was not needed. I did also add a little more Worcestershire sauce and beef stock to add a little more flavor. Other than that this is an awesome recipe! TRY IT!
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Reviewed: Mar. 21, 2010
I didn't boil the ribs in water, but did brown them with garlic olive oil. I transfered all of that to a slow cooker. Next I made the sauce but I added two tablespoons of horseradish and 1/2 cup red wine. I let it cook on high for 4 hours. It was delicious. I'm saving the extra sauce to add beef and mushrooms to serve over noodles.
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Cooking Level: Expert

Home Town: Akron, Ohio, USA
Living In: Jacksonville, Florida, USA

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Reviewed: Mar. 9, 2010
Very good, complex flavor. My 4 boys and husband and I all chowed down on them! Thank you!!
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Reviewed: Feb. 7, 2010
This came out good! I had some spareribs and NO clue how to cook them, so here comes AR ;) The combination of ingredients (and the fact that it's unrated) worried me a little, but I went with it and I'm very pleasantly surprised! I generally don't like nutmeg in savory dishes, but after the long cooking time, you can't pick it out amongst the other ingredients - everything blends nicely so that you can't pick out any one flavor. Very good recipe, thanks!
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Cooking Level: Expert

Home Town: Rochester, New York, USA

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