I took a full rack of pork spareribs and cut them into 2-bone sections. I followed the recipe as written using sugar-free marmalade, Splenda brown sugar substitute and Bull's Eye hickory barbeque sauce. This is one of those rare undiscovered recipes that make me glad that I am a member of Food.com. These ribs were juicy, fall-off-the-bone tender and super flavorful. The leftovers even reheat well. I will be using this recipe often in the future. Thanks for posting this gem, momo st-amand. Made for PAC Spring 2013.
I've made these twice for different family members now and everyone's loved it. The verdict all around has been "best ribs ever!" I also cut them into two bone sections before throwing them in the crockpot as well.
Fantastic ribs indeed, so much flavor, and so tender they melt in your mouth...mine just fell off the bone. Made exactly as written, wouldn't change a thing, cooked them for 8 hours. They smelled incredible while cooking, and tasted even better. The sauce is wonderful, so very flavorful, the ingredients complimented one another perfectly. I served this over cornbread with coleslaw on the side, what a great meal we had. Thank you for sharing your treasured recipe, Kudos to you on making it into my Favorite Recipe Cookbook for 2013. Made for Pac Spring Safari 2013.
What type of rib meat? Pork or beef? And what kind of marmalade?
I can't wait to make this. Can anyone tell me what flavor of Marmalade you used?
Im a vegetarian, but I can tell you the smell alone made me want to tear into them! They smelled delicious. I made them for my husband who said they were out of this world delicious. I ALWAYS ask him for his input on any constructive criticism and he said the ONLY thing to change in the future would be to reduce the marmalade by a SMIDGE. Other than that, perfection. This is a definite keeper!!
They were DELICIOUS! Thank you for posting!!!