Food Network
Home> Recipes> Holidays and Parties>
Sylvia's World Famous Talked About Spareribs Recipe

Sylvia's World Famous Talked About Spareribs

Recipe courtesy of Sylvia’s Restaurant, New York

Show: The Best Of

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (12)

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: 12

Showing 1-10 of 12

Sort by:

Newest

  • on December 30, 2012

    Flag

    BEST RIB RECIPE I'VE USED! AS THEY HAVE SAID DON'T LET THE IDEA OF COOKING THE MEAT IN VINEGAR DETER YOU IT'S AS THOUGH IT WORKS LIKE A BRINE, I'VE REDUCED THE TIME IN THE OVEN AND TOSSED THEM ON THE GRILL FOR 10 TO 15 MINUTES AT THE END INSTEAD TO GIVE IT A CRISP!

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

  • on October 24, 2012

    Flag

    Best ribs ever!!! I make my own spice rub, but the process of this recipe never fails!!! Definite keeper recipe!

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

  • on September 11, 2012

    Flag

    These are quite literally the best ribs I have ever tasted!!! The vinegar does something truly amazing to these! You won't regret making these.

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

  • on May 28, 2012

    Flag

    These ribs were the best ever! I eliminated the red pepper flakes all together, but used a dry rub for pork along with kosher salt. I did marinate the ribs for about 4 hours before I put them in the oven. With just a few ingredients, I was so amazed on how good these were. Just as a reviewer stated, don't let the sound of vinegar keep you from trying this recipe - I'm not a big love of vinegar, but I was surprised on how yummy they turned out. I used Sweet Baby Rays BBQ sauce - THIS IS A TOTAL WINNER and one I will always use.

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

  • on July 05, 2011

    Flag

    This is absolutely the best recipe I've come across for ribs. Yes, it does sound strange to cook meat in vinegar, but give it a try, you'll be so happy. I add a cup-up onion to the pan and cover it with foil for the first 1 1/2 hours. After draining the liquid, I cook then for about 20-30 minutes more, because I feel cooking them for an additional hour can make them dry. They I take them and put them on the grill with bbq sauce to crisp them up. The result is a moist, flavorful rib that I always get compliments for. There have been times when I don't refrigerate the ribs overnight, and they still come out delicious. This recipe has never failed me.

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

  • on April 22, 2011

    Flag

    Cooking instructions are good.
    The ribs were ready after exactly 2 1/2 hrs.
    I cooked them on a rack so that the fat ran off.
    I used the white wine vinegar but not quite so much. I would only pour a small amount on them and add water to the pan. Another thing I did differently was that I rubbed a little olive oil on them. The key is putting them back in the oven with a little barbecue sauce so that they can be moist.I am not a big fan of store bought barbecue sauces, although Budweiser's Barbecue Sauce was excellent. I'm going to have the ribs again tomorrow and hopefully they will be better the second time around.
    Accompany them with cole slaw and beans and you are in for a feast.

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

  • on February 11, 2010

    Flag

    These ribs were absolutely wonderful!! My family oohed and awed over them!! Someone else commented that the edges were dry, I watched them and cut the second round of cooking on the pan by 20 minutes. Every time you roast meat, you have to start watching it before the time's up to make sure you don't over cook your meat. I used Bulls-eye sauce for convenience and didn't put any red pepper on. We don't like things spicy. Thanks so much!

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

  • on October 02, 2008

    Flag

    I had high hopes for these ribs, but I was a little concerned about cooking them at 375 for so long. I followed the cooking instructions exactly and the meat was falling off the bone, however there were some sections of the meat that were very dry & tough. So I'm still searching for that perfect rib recipe.

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

  • on July 04, 2008

    Flag

    These ribs are tender on the inside and crispy on the outside. My husband will not eat any other ribs

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

  • on December 13, 2006

    Flag

    This is the way to make ribs! My family has made ribs in a similar way for generations. Enjoy this authentic recipe. Don't be afraid of the long cooking time. You don't have to babysit the ribs, just put them in the oven and let the vinegar work for you. Perfection.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 Next »
Advertisement
[an error occurred while processing this directive]

See More Recipes Like This From Food.com

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.