Recipe by ppj1949
"This is a very easy and different tasting sparerib recipe dominated by the taste of allspice. It's loved by everyone who has ever tasted it."
Watch video tips and tricks
ground black pepper
country style pork ribs
1 (10.5 ounce) can
This is a very good recipe. I really just want to quickly address the ingredients listing for those who found this recipe by doing a "Gluten-free" search (as I did). Where this recipe calls for beef broth, those who have been diagnosed with Celiac disease (or gluten-intolerance) might want to know that the vast majority of beef broths on the market (both dried and ready-made) contain modified food starch or other fillers derived of wheat or other glutenous grains. Thus, unless you are able to locate a truly gluten-free broth, this recipe is not necessarily gluten-free.
I made this today after reading the many good reviews. I probably won't make again mostly because I must not care for the allspice. The only thing I did different was I only had boneless country style ribs, which I thought that they would be even more tender. I expected that the broth would have thickened after comments on other reviews, but I had to add cornstarch.
This was excelent! I cut down the allspice to about 1 1/2 tbl. and added some garlic powder and onion powder. After browning the meat I slow cooked it about 8 hrs and also added the drippings from the skillet when I had browned the meat. Will definitely make again. Also, the broth thickens up wonderfully- perfect over egg noodles.
I must admit, I was a bit skeptical about how this was going to turn out. It had a wonderful aroma as it cooked, but not one that I would have associated with spareribs. The 4-year came into the kitchen and thought I was making cookies. All-in-all, it is very easy to prepare and everyone absolutely loved them. I've made them twice already. One note: I think the recipe only calls for 2 pounds of meat. The mixture, however, can easily coat nearly 5 pounds of spareribs.
This recipe was a hit at our New Year's party. I skipped the butter and placed the meat into the crockpot. The ingredients went on top, turned the crockpot on low for 5 hours. They fell apart and were delicious. I will make this again.
For fans of Allspice and quick and easy recipes, this is a great one! The kids picked and prodded, because they are not used to that flavor, but I thought it was great. I replaced the sugar with Splenda (I'm on Atkins), and used the slow-cooker. E-A-S-Y and tasty! VERY low carbs too. Thanks for posting it!
I have made these four times in a crock pot. I now crave them, so beware they are fantastic!
I have to admit I was skeptical using allspice on pork ribs........DELICIOUS!! I used olive oil instead of butter. Excellent and easy!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 232
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make amazing Swedish meatballs in a savory sauce.
See how to make easy, twice-baked Swedish meatballs in a creamy sauce.
Learn how to make Swedish meatballs for appetizers or as a main dish.