These didn't work out for me. They were dry and tough. It may have been that there wasn't enough meat on the bones of the spareribs that I chose. Maybe I should have cooked them less, but spareribs always have to be cooked long in order to have them fall off the bone, so I didn't want to do that. The flavor was pretty tasty though.

Reviewed On: Jan. 27, 2012

The sauce is terrific. Can't give it 5 stars because I used Joe's General Tso's Chicken recipe from this site to make the chicken part. I twice fried it like this recipe though. I usually don't like to rate a recipe when I've changed it, but I just wanted others to know that both recipes are great. I just think this sauce is better. Thanks to both chefs for sharing their recipes. I also think a little hoisin sauce would be a nice addition to this sauce, but I just made it as is for now. Thanks again!!

Reviewed On: Jan. 21, 2012

WOW! Wonderful recipe. So easy and so delicious. I had to eat them cold because I was so busy, but I think they would be even more wonderful warm with some vanilla ice cream. UMMMM! Thanks for a great recipe. Only thing I did different, was that I sprinkled a cinnamon, nutmeg and sugar mixture on dough triangles before placing the apple wedge on them, then rolled them up and proceeded as directed. I don't know if it made much of a difference. The recipe is terrific as is.

Reviewed On: Jan. 19, 2012