One of the easiest rib recipes I've ever made! Differently wonderful flavor on these! I did cut down on the sugar and the allspice (about 3/4 tbs each) and used a 14 oz can of Beef Broth. Will make again.

My husband liked this, but said he would not make it regularly or anything. He said when you add salt to it, it tastes a little like ham. I didn't really like it, but I found out I just really don't like the taste of allspice on my ribs.. maybe because it reminds you of a Christmas ham, but not nearly as good. Some people might like this, but it was just not my taste.

These ribs are very different than what we eat in the States. They are not sweet at all but have a very distinct flavor that was oh-so-good. I used beef instead of pork ribs and cut them apart to braise all sides. I didn't have any beef broth and it was too snowy to go to the store so I made some chicken bouillon. They were great. I doubled the recipe and it fed 9 with leftovers. Easy as can be and yummy!

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

Been dying to try this-finally did. It is so easy to make and the meat did fall right off the bone and there was some nice gravy-will make rice or mashed potatoes next time to make use of it. Someone suggested using five spice powder and I will try that the next time-the allspice was just ok for us. Thanks submitter-great new way to cook spareribs!!! Oh-I used baby back ribs since that was all I had and I still cooked it for 1 1/2 hrs.

Prep is easy and the results are fabulous

I needed a meal in a pinch and with this one I had all the ingredients on hand. Preparation was easy and quick and my husband really liked it.

great flavor, extremely tender!

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 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 a few changes to this recipe to create an oriental dish - instead of allspice I used chinese five spice. At the end of the cooking time, I turned up the heat and cooked the liquid off, shredding the beef at the end. I served it with rice and edamame and it was great! My kids wolfed it down! The flavors really intensified and we cooked off any of the fat that country style spare ribs often have.

Delicious! I can't wait to try this recipe with the crockpot.

I didn't think I like these but they were totally awesome.Will definitely being making these again.

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.

Very easy to fix--there are only 2 in our household, so did cut down on ingredients. I used the extra broth and made a sauce. My husband told me that this one is a "keeper".

These tasted much better than I expected Juicy, tender and tasty, real easy to make.

My brother-in-law, who doesn't usually like pork, loved these! Truly different, but delicious!