Crab-boiled Country Style Pork Ribs

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The sauce is excellent!!! I did not have crab boil so I used the suggested (from another review5 tblspns of Old Bay and 1 tblsps of herb old bay and I accidentally dropped a tblsps of blackened old bay seasoning in the pot...also ran out of orange juice so I used mango juice, I didnt have ketchup so I used barbque sauce, I don't use salt so I used asalt-free seasoning whew....and it was excellent!!!! Next time I won't use all the veggies in the boil tho, although it was great I think I can have a similar outcome without them. Oh I almost forgot I don't like horseradish spicy mustard and less vinegar. ***Next time Id like to add a cup of the crab boil (after boiling for the seasoning and let it boil down for flavor....

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Almost substituted ready-made BBQ sauce, would have been a big mistake. The unique flavor in the sauce really compliments the flavors infused in the meat from the crab boil. I thought I already had the perfect rib recipe - it has been trumped. Will make this often. Incredibly tasty.

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The crab boil imparts a very unpleasant flavor. Much better if it is omitted.

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My kids beg me to make the sauce and we use it whenever we go camping! The whole house smells great when it is cooking!

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After boiling I let the meat cool enough to let the remaining fat set then removed it before putting it on the grill. I also used Emeril's bottled bbq sauce. LOVED IT

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OUTSTANDING!!!!!We did not have liquid crab boil so my husband used 5 tbls of Old Bay Seasoning...

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Like this boiling method, pork comes out soft and degreased. My friend is hooked on cooking ribs this way. But will decrease the vinegar. I didn't have crab boil or horseradish but will try the next time.

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First of all, I followed this recipe exactly except for the following: I had only light brown sugar on hand, so added 1 tablespoon dark honey as I also did not have any molasses around to beef up the light brown sugar. Used 1 tablespoon salt in the boil rather than two, and used 1/2 a box of dry crab boil in a boquet garni bag instead of liquid crab boil.

I expected the dish to taste strong of garlic and horseradish, but was pleasantly suprised when it tasted well balanced. There is a kick, but not one that says "horseradish" or "cayenne." Definitely a keeper recipe.

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I always use a pressure cooker to prepare spare ribs. Last week on vacation I did not have one available and used the opportunity to try out this recipe. I was pleasantly surprised. The flavor was delicious and the ribs were so tender my family had no idea they were boiled. To save time I used bottled sauce. I would suggest this recipe to anyone and will make them again in the near future.

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So easy and worth the wait. To cut time and effort use your favorite bottled sauce.