Rating: 4.78 stars
9 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Bite-sized pieces of pork spareribs are simmered until tender in a simple, savory sweet sauce.

Recipe Summary

Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut ribs into 1-rib pieces and toss with 1 teaspoon garlic powder. Brown half of ribs in hot oil in Dutch oven over medium-high heat; remove. Brown remaining ribs. Drain fat from pan. Return ribs to pan; stir 1/3 cup water, less sodium soy sauce, sherry and brown sugar. Cover and simmer 1 hour, or until ribs are done, stirring occasionally.

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Nutrition Facts

457 calories; protein 31.3g; carbohydrates 8.1g; fat 31.8g; cholesterol 119.9mg; sodium 1355.5mg. Full Nutrition
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Reviews (7)

Most helpful positive review

Rating: 5 stars
12/13/2010
This turned out really well but I added 2 T. freshly grated ginger root for extra Chinese-y flavor. More fun to eat if you cut in pcs. longer than 1". The third-across cut is an excellent idea the butcher can do this with his band saw. Read More
(17)
9 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/13/2010
This turned out really well but I added 2 T. freshly grated ginger root for extra Chinese-y flavor. More fun to eat if you cut in pcs. longer than 1". The third-across cut is an excellent idea the butcher can do this with his band saw. Read More
(17)
Rating: 5 stars
05/09/2011
This was definitely a finger licking good recipe. I wanted something that was lighter then the traditional barbecue sauce. (Partly for a low carb diet.) It was great. I would stick with the low sodium Soy sauce. I didn't have any and figured it was just for health reasons that it was done with the low sodium soy. But it is just a tiny bit too salty with regular soy sauce. I also goofed and cut the ribs only into 3rds rather then individually. It was too late when I figured out my mistake. I was already browning them. But worked fine, I doubled the sauce and just cooked them longer. About 2 1/2 hours at a really low heat. This is a keeper recipe for me. Read More
(12)
Rating: 4 stars
12/07/2011
These were great! Be sure to use low-sodium soy sauce I didn't and it was a tad salty. Brown really well. Turned out very tender. Read More
(5)
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Rating: 5 stars
03/19/2013
As my husband was licking his lips and doing his very much approval sound he makes when he really likes something said "These are the best ribs you've "EVER" cooked in the 4yrs we've been together." He has raved about them to all his male friends. My wife can cook but she knocked them out of the ball park with these. Proud wife that loves to cook and please her man. Thanks for this great recipe. Cooking them again tonight! Kathy House in Jacksonville NC Read More
(4)
Rating: 5 stars
12/18/2016
These are finger licking good and easy to make. After initially browning I continued to turn them on all sides to brown evenly. Sauce thickens as it cooks. Use non stick Dutch oven for easy clean up. This is truly a keeper. Read More
(1)
Rating: 5 stars
03/28/2017
This recipe is awesome Read More
(1)
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Rating: 5 stars
08/03/2019
This recipe is sooooo good. Finger licking ribs it is! Made it for dinner tonight and my family said that it's the best food that I've ever cooked haha. I did add 5 cloves of freshly minced garlic and sauteed it. I also couldn't find a dry sherry so I replaced it with premium cooking wine. This is definitely my new favorite recipe. Easy to cook. Read More