I usually make this as an appetizer. Always a hit. It's so easy and quick. Great for potluck, although it's never enough!
These ribs should be renamed OhYes spareribs. Made these last night for New Years Eve dinner along with a baked potato & crab salad, just wonderful. The only thing I did different was to loosely cover the ribs with foil the first 45 minutes of cooking. I used the left over drippings to drizzle over ribs. This recipe is a KEEPER! Thank you Luz2bake
Read MoreMy husband made these tonight & he said the sauce smelled great when preparing, but we both agree it didn't follow onto the ribs. It was real blah. I ended up putting some BBQ sauce on my meat to add flavor.
Read MoreThese ribs should be renamed OhYes spareribs. Made these last night for New Years Eve dinner along with a baked potato & crab salad, just wonderful. The only thing I did different was to loosely cover the ribs with foil the first 45 minutes of cooking. I used the left over drippings to drizzle over ribs. This recipe is a KEEPER! Thank you Luz2bake
Used this recipe for chicken thighs. It is super. Had some left over that I thinned down a bit and used as a sandwich condiment.
Very good. A nice alternative to regular BBQ. Sticky, sweet and tart. The sauce is delicious. I shaved the ginger and used more than called for, because I love ginger - so good! In my oven, next time I will cook at a lower temp for longer. Cook only the amount that will be eaten. While very delicious hot and fresh, these are terrible reheated the next day.
I just have to add, and laugh, ono in Hawaii means delicious. But yes it is a yes. These are a no brainer yummy treat. If you want to make it for a meal, I buy whatever sparerib I have (I'm not in Hawaii and the small sizes aren't as available) and just cook a little longer if it is a larger piece.
I agree with Luv2Bake. These are definitely a great addition to any New Years Eve Party or appetizer buffet.I served extra sauce on the side. Nothing but rave reviews from my guests.
Excellent! I used 1.5 pound of pork spareribs (just the two of us tonight). Instead of garlic salt I used two fresh garlic cloves, chopped and grated the ginger as well. I heated up the sauce then poured it over the ribs to bake at 325 degrees. I covered the baking pan with foil tightly the first 45 minutes, then turned it over to the other side for another 45 minutes. There was a wonderful aroma filling up my house while the ribs were baking. I sprinkled the ribs with toasted sesame seeds before serving. The meat was tender, not tough, and full of flavor. The sauce itself has a nice balance of slight sweetness with subtle “tang” in each bite. The sauce also baked right into the meat making it so savory, juicy, sticky sweet and finger licking ONOlicious! I did not want to waste the sauce so I reserved it to pour over the ribs and rice. I served with, “Green Bean and Mushroom Medley,” also from this site.
Excellent. Asked the butcher to cut the spareribs twice for bite-size pieces. Perfect - definitely a keeper! So easy, too!
Delicious. Used regular baby back ribs - didn't change a thing except for cooking time of 325 for one hour each side. A great change from the bbq ribs. It was a hit.
I only had boneless porkchops, I cut these into 1 inch squares and I substituted 1tsp ground ginger for the fresh Cut baking time down to 20 mins each side. Awesome recipe
These were delicious! I was confused about "bite size" spare ribs...maybe they're available in Hawaii like one reviewer mentioned. I used regular spare ribs and they were great!
My husband made these tonight & he said the sauce smelled great when preparing, but we both agree it didn't follow onto the ribs. It was real blah. I ended up putting some BBQ sauce on my meat to add flavor.
I finally got to try these ribs last night for a potluck we were having. Awesome!!! This is my new favorite rib recipe!
Sorry, this wasn't my favorite. I followed directions exactly and the ribs were tough and not as tasty as I expected from the reviews.
The smell of these ribs was so enticing, I forgot the sesame seeds. I used apple cider vinegar cause it's what I had. Still fantastic results.
This is a GREAT recipe! I made a few minor modifications for convenience. I bought "boneless" Pork ribs form Sam's Club (large and very meaty, less fat) Because of the size and quantity of the ribs I doubled the recipe. I seasoned the (thawed) ribs with salt and pepper as directed but added about a tablespoon of minced garlic, and the flour to the sauce instead of on the ribs. I also added about a tablespoon of sesame oil to the sauce because I didn't have sesame seeds. I poured the hot mixture over the ribs in the Instapot. I cooked the ribs for about 40 minutes on manual. Ribs came out fork tender but held their shape and texture. Served in bowls over Calrose rice with the sauce over the rice. DELICIOUS! (The sauce came out just a little thin, I will probably add just a tablespoon more flour to the sauce in the future.)
I made this dish with a few of my own special touches!! The ribs came out to be wonderful!! The Family says "These are great!"
