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Szechuan Style Spareribs Recipe

Szechuan Style Spareribs

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Average Rating:

Total Reviews: 23

Showing 11-20 of 23

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  • on August 07, 2009

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    I followed the recipe almost exactly, I just put less five spice powder, and it came out delicious. The only reason I give it four stars instead of five is that I had hoped that the ribs would've been crispy. Otherwise, the sauce is delicious, just the right amount of spice, sweet and tasty. Maybe I would've cooked it in the broiler longer.

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  • on August 04, 2009

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    I had so much fun making these ribs. My grocery store always has them on sale for .99/lb so we are getting tired of the same old ribs. This certanly spiced up our taste for ribs again. I forgot to get rice wine and couldn't find sesame seed oil in my store. I am sure these two items would have enhanced the flavor even more but I used vodka instead of rice wine. I figured rice/potato...its all starch right. I used olive oil instead of sesame and found that mckormick makes an asian salt blend that I am sure is pretty close to the chinese five spice and had excellent flavors. So even having substituted a few ingredients it still came out wonderful!!! I can't wait to share this dish at the next function they aren't going to last long at least the ribs are affordable!!

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  • on November 05, 2008

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    I made this with a little twist, after boiling the ribs for about 30 min. I put them in the crockpot with the sauce and let them cook up all day on low. Then I pulled them out and broiled them for just a couple minutes before serving. They were fall apart tender and totally amazing. My husband made happy "mmmm" noises while he was eating, and my 8 year old ate a half rack! THANK YOU for a great dish!

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  • on July 12, 2008

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    I thought it was tasty. I also liked the fact that I did not have to midify the recipe. it is good as is.

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  • on July 04, 2008

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    My husband and I had these last night and loved them. I followed the recipe exactly. Next time, I think I'll cut the five spice a bit and up the garlic-chile sauce (we like it spicy.

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  • on May 13, 2008

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    These spareribs were very tasty! The Chinese Five Spice really gives it a unique flavor. I couldn't find any Rice Wine so I substituted with dry sherry and that didn't seem to make a difference in the tastyness of the ribs. I made these ribs for a party and had the most difficult time keeping my family from sneaking pieces from the plate! After the party, they all complained that they each only got one rib because everyone else at the party got to them before they could get more! Now, three days later, I'm making more so we can enjoy them again! This really is a very flavorful recipe and I recommend it to all!

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  • on April 25, 2008

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    I got raves on this one. I was cruising recipes for something for pork shoulder strips and ran across this one. I used it conceptually and it really worked well. I didn't have Chinese rice wine so I improvised with Chardonnay with a splash of rice vinegar. Who knew? It turned out great.

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  • on March 14, 2008

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    I've never prepared ribs before, and we don't eat them often, but my husband said these were the best ribs he's ever eaten. They were fabulous. I think boiling them first then crisping them under the broiler made them so tender.

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  • on July 13, 2007

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    i was looking in numerous sites for chinese ribs,hoping to find one that's just as good as the restaurant's. this recipe is amazing! soo delicious. i didn't have hoisin but i used stir fry sauce and it was delish. i am a lover of food and trust me people, u will not be disappointed with this one!

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  • on June 29, 2007

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    I made this last night for my husband and some friends. It was a big hit. Next time I will probably double the recipe. We had nothing but bones left. I also served Guy's Big bite szecahaun green beans to go along side. Very spicy but again I had nothing left over. Thanks again Emeril for another fantastic recipe!!

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