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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Reviewer:

Audreyu8

Reviewed: Feb. 14, 2012

I did not care for this.

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Reviewer:

ozzynews

Reviewed: Jan. 27, 2012

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.

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Reviewer:

DEEDEE

Reviewed: Jan. 25, 2012

My husband & daughter were amazed at how authentic these spareribs tasted. They both thought we were eating spareribs from our favorite Chinese restaurant! I followed "Betty's" recipe substitutions/baking methods & could not have been more pleased. Home run!

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Reviewer:

A. Petro

Reviewed: Jan. 7, 2012

WOW!! These tasted exactly like the chinese ribs at my favorite restaurant. Great recipe

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Reviewer:

barblsn

Reviewed: Dec. 2, 2011

perfect

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Reviewer:

Snoopy

Reviewed: Oct. 24, 2011

Awesome recipe. I was looking for boneless sparerib recipe like I used to get in NY and this was it. I used all the ingredients except the sake.Thanks for the recipe

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Reviewer:

jasonadams29

Reviewed: Oct. 21, 2011

Awesome recipe! This turned out beautifully! Used the same sauce minus ketchup for a beef stirfry and that rocked as well.

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Reviewer:

Scotty B

Reviewed: May 23, 2011

Great flavour in this recipe. The sweetness of the hoisin. ketchup and honey, and the tartness of the rice vinegar and lemon give great balance. I tripled the sauce proportions and ended up cooking the ribs in the slow cooker for tender, tasty ribs. Thank you for posting this recipe.

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