Food Network
Home> Recipes>
Braised Spare Ribs Recipe

Braised Spare Ribs

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (8)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 8

Showing 1-8 of 8

Sort by:

Newest

  • on November 11, 2010

    Flag

    Easy and good ... I used a little wine in the sauce reduced by half and serve it with a little garlic mashed taters with some red wine that I used in the sauce. Winner Winner short rib dinner

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 09, 2010

    Flag

    I've made this a few times for dinner parties, and this has always been a hit. It's got a ton of flavor, with a little kick from the cayenne. I always receive compliments on the dish.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 30, 2009

    Flag

    Easy to prepare with rich depth of flavor! Served it with gorgonzola polenta with wilted spinach and baby bella mushrooms! Pinot Noir paired well! Great make again meal with a wow factor!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 10, 2009

    Flag

    Not sure why this recipe is classified as intermediate. It's easy, and the result is fall-off-the-bone tender ribs! I couldn't find veal stock at my local market, so I substituted chicken. I added a little flour to my liquid after cooking to thicken it up just a bit. I'm serving this garnished with fresh parsley and green onions. It's beautiful AND delicious.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 04, 2009

    Flag

    Made it with beef ribs, which I have never had success with before. It was "fall-off the bone" succelent. Will definitely make again. even made them ahead of time and served them the next day. This gave me time to remove any fat layer which is important to me.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 29, 2009

    Flag

    Our tummys are very happy right now. We buy an organic pig from a local farmer each year, so I'm always fishing around for new and different ways to cook pork. This is a real keeper. To the cook looking for side dishes--Garlic smashed potatoes of course--to sop up all that good sauce!! I also roasted some asparagus and carrots---hmm, hmmm good Sunday night dinner after a spring snow storm

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 04, 2007

    Flag

    I was uncertain how it was going to taste while I was making it, but I decided to try it since it is Michael Symon's recipe. And it turned out to be sooooo good!!! Any suggestions on what to serve it with?

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 07, 2007

    Flag

    This a great recepy, is easy and really tasty specially for those that like ribs

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.