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Chinese Spareribs with Teriyaki Glaze Recipe

Chinese Spareribs with Teriyaki Glaze

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Average Rating:

Total Reviews: 53

Showing 1-10 of 53

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  • on February 27, 2013

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    Sorry Tyler but this was one of the worst recipes I have ever made.
    Maybe the ribs weren't meaty enough or cooked too long. They were very dry. Even using low sodium soy sauce the glaze was much too salty especially after it was reduced. I even added some more brown sugar. It did take longer then I thought it should to thicken. The smell was just awful. I thought I would have to air out the house. I think the rest will get tossed. A waste of time and meat.

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  • on December 04, 2011

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    I make this whenever any pork with bones goes on sale and stock up on the five spice at the discount stores whenever it magically appears in those large containers. We love this recipe. The only suggestion I have is when you finish roasting the ribs, drag them in the sauce and then put them on a cake rack on top of a cookie pan before broiling. Otherwise, you may end up with poached pork after all that dry rubbing work. Work? Not really. You know what Im sayin I hope. Oh, and if there are leftovers, and youre smart so you will make a ton, put it in a freezer bag with the sauce so its all marinated and ready for reheating.

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  • on August 28, 2011

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    Great recipe. Have made at least 4 times. Substitute sweet chili sauce and a shake of red pepper flakes for the fresh chili and make it in foil as others have recommended. Also, I'm a big believer in removing the silver skin on ribs before cooking. They fall off the bone. We're big fans of five spice so I use quite a bit.

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  • on January 05, 2011

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    Easy to make. Taste great!

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  • on December 19, 2010

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    Really tasty. I adjusted and even made in the crockpot and still turned out very good. I didn't use quite that much 5 spice and cut the soy a little, added a little honey as well. Reduced the sauce after the ribs were almost done. Oh baby! So good!

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  • on November 11, 2010

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    It came out perfect, but we wrapped it in tin foil after we seasoned it, then after applying the sauce we left it open. the meat just fell off the bones it was stupendous!

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  • on September 25, 2010

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    I hesitated to make these for a long time because of the couple of poor reviews...but needed a change on my rib recipe. The only thing I did differently was that I had a five spice sauce in my pantry so I used that instead of the rub. Everything else I did exactly as the recipe called for. They were wonderful...my whole family enjoyed them...a nice change from bbq sauce. Another touch down for Tyler!

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  • on July 24, 2010

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    Everyone enjoyed the ribs and the other items for this show. The baby backs was an excellent choice of ribs to use.

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  • on July 24, 2010

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    First, the meat market wouldn't cut the ribs in half. Didn't have a saw. Second, it took far longer than 20 minutes to get the glaze thick at a simmer. Third, they've been in 3 hours and are not falling off the bone yet. Fourth, the glaze is quite sour. Perhaps I should have used FRESH grapefruit juice which is hard to find. I think the hit tonight will be the LeGassi Asian Slaw that's underneath these ribs -- not the ribs themselves unfortunately.

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  • on April 22, 2010

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    I made this for my husband last night accompanied by Wonton Soup and Gyoza. It was fantastic! The meat fell off the bone. As I read in previous reviews, if you're not familiar with a spice, try it first. If you don't like it, you won't like the outcome. But we thought it was fantastic! Good job Tyler!

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