About this recipe: The ribs are boiled, then browned and tossed with a dark, sweet and sticky sauce. The cooking time is around three hours but it produces tender, succulent pork.
As a culinary student I am always looking for good recipes to try. I must say this is by far the best recipe I've found for spare ribs! I did do a few things different though, I did not boil the ribs before browning them. I found that it was not needed. I did also add a little more Worcestershire sauce and beef stock to add a little more flavor. Other than that this is an awesome recipe! TRY IT! - 13 May 2010 (Review from Allrecipes US | Canada)
I didn't boil the ribs in water, but did brown them with garlic olive oil. I transfered all of that to a slow cooker. Next I made the sauce but I added two tablespoons of horseradish and 1/2 cup red wine. I let it cook on high for 4 hours. It was delicious. I'm saving the extra sauce to add beef and mushrooms to serve over noodles. - 21 Mar 2010 (Review from Allrecipes US | Canada)
This came out good! I had some spareribs and NO clue how to cook them, so here comes AR The combination of ingredients (and the fact that it's unrated) worried me a little, but I went with it and I'm very pleasantly surprised! I generally don't like nutmeg in savory dishes, but after the long cooking time, you can't pick it out amongst the other ingredients - everything blends nicely so that you can't pick out any one flavor. Very good recipe, thanks! - 07 Feb 2010 (Review from Allrecipes US | Canada)