"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." — ppj1949
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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.
I have made these four times in a crock pot. I now crave them, so beware they are fantastic!
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 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
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