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Szechuan Style Spareribs Recipe

Szechuan Style Spareribs

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Average Rating:

Total Reviews: 23

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  • on October 01, 2012

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    These ribs are so delicious! They're a big hit every time I make them.

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  • on August 19, 2012

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    I love Chinese 5 spice powder, so I really liked these ribs. The reason I am not giving 5 stars is that it was so sweet! I am not a big fan of sweet asian food. Also, now that I know how fatty pork ribs are, I would not make again.

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  • on March 03, 2012

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    great recipe i made it a lot 5 years ago and it just popped into mind and will be making it tomorrow! everyone who tried it before loved it! Worth the process!

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  • on February 13, 2012

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    Truly the best ribs I've ever made, and I've made lots. Don't change a thing and you'll be dazzled!

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  • on September 04, 2011

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    I liked the flavor of the marinade and sauce,however, being a girl from Texas, I think I will slow roast the ribs, intact, the next time I try this recipe. I think boiling them took too much of the pork flavor out of them.

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  • on June 17, 2011

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    my family loved this recipe. easy and delish. i want to try this with chicken.

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  • on January 28, 2011

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    These ribs were amazing!!!!! For those of you who do not like the taste of the Chinese Five Spice, pick another recipe. The same for those of you who do not have time to marinade them. Marinading is what gives the flavor to the ribs, you don't get the same taste if you just brush it on. And yes, simmering is what tenderizes the ribs. If you just grilled them they would be hard as nails.
    I marinaded the ribs overnight. They were phenomenal, better than our local Chinese restaurant which is an excellent restaurant. So follow the recipe and take the time to do the ribs justice.

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  • on November 04, 2010

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    These ribs are AMAZING and a new family favorite! They raved about it for weeks!! It is a long process, but definitely worth it. It's really not labor intensive, you're just waiting around while they boil, then marinate. Again- SOOOO WORTH THE WAIT!!!

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  • on June 24, 2010

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    We are all looking for shortcuts these days and I am no exception. Even with shortcuts these ribs were mouthwatering. I made the sauce as directed and went ahead and added the honey and sesame oil. It was delicious. To save time, I took the cooked ribs from the pot, put in a bowl, and refrigerated to cool quickly. Once cool, I poured the sauce over the ribs, made sure they were evenly coated and broiled 5 min. More sauce, flipped ribs over, and broiled 4 more minutes. More sauce when plated. I'm sure if I had refrigerated the ribs the 2 hours to overnight as directed, they would have had an even stronger flavor, but I don't have that kind of time. I served with Fried Rice. SUPERB! Only thing I should have served with this meal- egg rolls. I will definitely be making this meal again. Even my 4 year-old ate like a queen.

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  • on September 14, 2009

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    Have searched high and low for a recipe for those sweet and succulant chinese spare ribs where the meat just falls off the bone and here it is. The boiling must be the secret to the tenderness but those yummy sweet and spicy ingredients in the sauce are a perfect balance. I must admit I am a bit indulgent with the honey and brown sugar.

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