Reviewed: Mar. 19, 2009

I made the sauce and put it over beef strips and rice. It has the right balance of flavors and is so, so good.

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Reviewed: Feb. 18, 2009

I made this recipe for a super bowl party and they were a hit. I browned my spare ribs under the broiler for about 5 to 10 mins each side. I then cooked them covered both in a crock pot and the oven (made alot). I made enough sauce to cook them in turned out great. the sauce I added a cobination off white vinegar and red wine vinegar and left out the white sugar added just brown and added a can of pinapple and the juice. Give it a try

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bigmak

Cooking Level: Expert

Home Town: Aldergrove, British Columbia, Canada

Living In: Spokane, Washington, USA

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Reviewed: Dec. 10, 2008

I cooked it for the 1 & 1/2 hours with a foil tent to keep them moist. The sweet & sour sauce turned out too thick, so I added the juice from a 20 oz can of pineapple chunks. I also added the chunks to the pan for the last 30 minutes of baking time. Next time, I'll make extra sauce to add before putting it in the oven so they absorb more of the flavor.

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Arissa's Mom

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Reviewed: Apr. 28, 2008

FANTASTIC!!! Great flavors and SO SO easy :) Will make it again and would even consider trying it on chicken!!

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Franciska

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Reviewed: Dec. 27, 2007

I'm rating this a 4 but only for the sauce. The method is not good -my spareribs turned out tough. If you were using this method for baby back ribs (which are more tender), then I think it would be alright (I believe in the picture those are baby backs, not spareribs). I was hesitant to not cover these but I wanted to follow the recipe exactly, and I was right. As for the sauce, it tastes very similar to the sauce in Chinese food restaurants (the red sauce on their sweet and sours). It is pleasant tasting, but I think for me personally, I'll reduce the vinegar to 1/2 cup next time, it was just a little to vinegary for me. I usually follow the recipe out of Company's coming for s&s sauce and this is very different from that one due to the cider vinegar. All in all, very easy and tasty, just use a different method of cooking.

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B_32

Cooking Level: Intermediate

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Reviewed: Dec. 4, 2007

This is simply super. Easy, no fuss, very tasty.

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Princetonbound

Cooking Level: Intermediate

Home Town: North Delta, British Columbia, Canada

Living In: Princeton, British Columbia, Canada

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Reviewed: Nov. 5, 2007

These were excellent! I will make again!

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toletiquesbysam

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Living In: Fremont, Nebraska, USA

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Reviewed: Nov. 4, 2007

These were awesome!! I did boil them first to ensure a more tender outcome but I think next time I would skip that stage and just add most of the sauce at the beginning. As long as you cover the roaster with tinfoil while it's cooking and uncover it for the last half hour, you will get super tender ribs!!!! Use the leftover sauce to baste when done. So, so GOOD!! Also, I used half white vinegar and half apple cider vinegar.

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