4 Reviews

Great ribs, Sandy! I made these today and the only thing I changed was to add a couple of cloves of garlic to the sauce (we love garlic)! The end result was juicy, tender spare ribs which we had with baked potatoes and broccoli! I use a similar sauce to make my chicken barbeques, but never thought of using it with spare ribs! Great dish! I'll certainly be making it again!

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BrendaM November 10, 2003

Thanks for a recipe that does not require boiling the ribs (sure smell up a house doing that). My husband is the sparerib lover and this makes him happy. Sometimes I substitute apple cider vinegar for white with excellent results.

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waynejohn1234 July 22, 2011

Very nice recipe Tigrrr. :) The meat was 'fall off the bone' tender, and not overly sweet like some I've tired. The meat was done in about 1-1/2 hours. I used back ribs, so I don't know if that makes a difference or not. In any case, they were yummy. Honoured to make this as a "Thank You" for voting for Lawrencetown, Nova Scotia in the 2010 Kraft Hockeyville Competition.

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Diana #2 April 16, 2010

Tiggrr aka Sandy, this recipe is an old family favourite. Our version is for half but we almost always double it. Saw your bio - I am in Oshawa too and Teddy's if famous - friends in Woodstock asked about it. Where is the cabin - general are - by our cottage - Madawatchen - lots of St Catherine natives.

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Cooking at the Cottage September 21, 2004
Baked Barbecued Spareribs