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I really liked this recipe, it was very tender and tasty. Instead of boiling the ribs on the stovetop, I let them sit in the crockpot all afternoon in water, seasoning and a little vinegar (to help tenderize). The rest of the recipe I followed exactly (except that I had to omit the sherry, as I did not have any on hand). The ribs were finger-licking good! Thanks!
Awesome ribs! I didn't boil them but basically steamed them in a covered broil pan with water at 325 for about 2 1/5 hours then slathered them with the sauce and broiled for about 20 minutes to make them crispy (pouring out the water first). They were perfect and the sauce was excellent. A nice change from standard BBQ ribs. Thanks for sharing!
This is truly yummy and as an asian it sure beats all the other ribs I have ever eated. So thanks for sharing....my kids think I am an awesome cook now...
Used this for a pork roast and it went over better than almost anything I've made before!! OMG this is great!!!!!!! Served with rice.
These were inhaled. I didn't want to fuss over these, so I did as another reviewer and cooked them in the crockpot over low for about 6 hours. They were literally "fall off the bone". AND had amazing flavor. I didn't have any dry sherry but that is the only difference in ingredients - everything else was just right. Everyone at gamenight thinks I am some great cook, but I just follow great recipes like these that make me look really good. Thank you for sharing this. I will make these over and over.
i swapped in a little filipino jufran banana hot sauce instead of half of the ketchup and skipped the sherry. boiled the ribs on fairly low heat for 4+ hours due to not coming home as soon as i expected. the ribs turned out so great i even mentioned them in my blog (although it's not at all about cooking).
This was just great! My family loved the spicy asian flavor. We will definetally make again. We felt like we had gone out to dinner!
This is really good!!! Definately a hit with the family :) Thanks.
Delish! Made these last night and DH and I enjoyed them very much. The only ingredent I had to purchase was the Hoisin sauce. We raised our first pig last year and I had two packages of ribs. I will use this for the second pack and probably for some of the shoulder steaks as well. It is finger licking good. Thanks for posting a very easy and tasty recipe, Leslie
These were great. I used frozen ribs and subsequently boiled the ribs for too long; I think 2 hours would have been sufficient. I didn't have chili sauce, so I just used a little extra catsup and some cayenne to spice it up a little. Yum. :-)