Spare ribs are coated in a honey, mustard, maple syrup and soy sauce mixture. Slow cooking them for 5 hours makes the meat so much more tender.
- 02 Dec 2010
I've only rated one other dish 5*.Came out absolutely perfect. Only observation was that I checked them at the 4hr mark and they were ready. Had I waited 5 hrs, they would have been mush in the bottom of the pot. What flavor!!! Made them again, this time I put them under the broiler for a few minute after I took them out of the crock (after 4hrs). They were tender - but dry. Guess I won't do that again (the broiler part). - 05 Mar 2007 (Review from Allrecipes US | Canada)
I substitute ribs for thick, boneless pork chops and they always taste amazing. After cooking, I strain the liquid into a sauce pan. Then. I mix 2tbsp corn starch to 2 tbsp cold water, add it to the liquid, and bring to a boil until thick (about five minutes). It makes for a WONDERFUL sauce to pour over the pork chops - guests love it every time! - 19 Jun 2006 (Review from Allrecipes US | Canada)