Reviewed: Apr. 25, 2013

The sauce is great, but a word of warning here: follow the recipe as given. I tried using boneless spareribs and a crockpot (the crockpot per other suggestions I had read; the boneless pork spareribs were, well, a boneheaded idea on my part) and it's just not the same, comes out dry and not very sauce-y. Bone-in only and use the oven method as prescribed. Definitely going to try this again the right way!

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Reviewer:

BP3

Cooking Level: Intermediate

Living In: Waterville, New York, USA

Reviewed: Jan. 7, 2013

The marinade is very good. Authentic-tasting. It's true that the Chinese would use rice wine and not sake, which is a Japanese alcoholic drink. The type of alcohol doesn't make a huge difference. I even used ShockTop beer that has an orange-citrusy flavor. Nice. I make a large batch of this sauce and reduce it to thicken for basting and then serving with the rice. I used boneless spareribs that were thick so the cooking time was a lot longer. Finishing under the broiler really makes a nice sticky, toasty glaze so don't skip that step!

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Reviewer:

hope03

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Orange, California, USA

Reviewed: Nov. 28, 2012

Thought it was ok, but even after marinating and being sure to use fresh garlic and ginger in the sauce my ribs did not seem very flavourful. Very mellow flavour. Perhaps this was how they were supposed to be?

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Reviewer:

arnandlor

Cooking Level: Intermediate

Home Town: Orangeville, Ontario, Canada

Reviewed: Nov. 12, 2012

these were really good,

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amethystshells

Cooking Level: Expert

Reviewed: Nov. 10, 2012

These ribs were so delicious and much better than take out. I broiled them but I think the grill would make them spectacular. I also used fresh lemon juice and grated the lemon peel and added it to the marinade for an extra kick. I was surprised how tender and juicy the broiled ribs were.

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Reviewed: Oct. 11, 2012

This one's a keeper* Thanks for the great recipe! I made it with fried rice and pork egg rolls

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Reviewer:

Nancy

Home Town: Ceres, California, USA

Reviewed: Jul. 28, 2012

these were great! i boiled them before marinating as some had mentioned, but i'm going to try without next time. i also didn't have chinese five spice on hand like i thought, so next time i'll add that for sure. i used mirin instead of sake since i didn't have sake either. i cooked them in the oven for about an hour and finished them under the broiler. mine were bone in pork ribs that i cut before putting them on the rack. my kids and husband loved them. i served with japanese white rice and red cabbage with japanese dressing. will for sure make again.

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Reviewer:

eriko

Reviewed: May 19, 2012

Made this exactly as written; marinaded for six hours and baked in the oven. The hoisin sauce dominated the marinade too much for our taste. Thanks for sharing.

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Reviewer:

misty

Cooking Level: Beginning

Reviewed: Apr. 20, 2012

I substituted ketchup for HP sauce. I marinated it for 12 hours in the refrigerator and slow cooked it in my slow cooker on high for 5 hours. It tasted amazing though a little on the sweet side. Next time, I will try adding one more lemon and a little more white wine vinegar. Thank you for the easy and lovely recipe!

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