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I tried this recipe and the ribs are to die for! They are moist and tasty. I cut out some calories by using Splenda Brown Sugar Blend instead of the full brown sugar and it still tastes awesome. Everyone that I've ever made these for loooves them. Its so simple and there are only a few ingredients. Try this tonight! You will NOT be disappointed!!

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fecheuk905 June 27, 2008

These ribs were as good as the ones in our local take out shop. The taste is awsome and is so easy to make. My family still thinks I bought them. I also used a teaspoon of ginger powder and a teaspoon of red pepper flakes. This is a keeper!!!!! rick

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cardbowen March 23, 2007

Loved these ribs!! I actually used beef ribs and that worked really well. The sauce was really tasty. I did add the red pepper flakes and ginger as recommended. The sauce was sweet but not overly so. They were sure enjoyed by DH. I think he ate 2 lbs of ribs himself.

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Kim127 June 21, 2006

Way to go Janet! This is some rockin sauce. It is sweet but per your suggestion I used 2TB ginger and 1 tsp pepper flakes... it really transforms the dish into something special. Dugan said it was the best chinese sauce I have ever made. The only change I made was to thicken with cornstarch and cooked my ribs longer than stated to get to the tenderness I wanted. Lots of chopped green onions on top also added a nice fresh flavor and I really recommend it. Great dish and the sauce could be used with any type of meat, really I think I would like it with some tempura fried shrimp.

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Pot Scrubber June 21, 2006
Dry Garlic Spareribs