Teriyaki-Glazed Pork Spare Ribs

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The recipe smells great! Not a glaze though. It doesn't get sticky with these ingredients. Great idea though.

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The receipt wasn't that great as it was written . But what you can do is do the ribs how you would season them for the grill and cook them the same as the receipt and use you own BBQ sauce and its actually very good to do this way. A great substitute to some fresh off the grill ribs

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I wish I'd read the reviews before I wasted an evening making these ribs...OH MY GOSH IT WAS INEDIBLE!!! half a cup of chinese 5 spice powder??? If this is a typo, which I believe it is, than the food network owes me $16.00! I totally agree with the other reviews, the salt curled my hair, and i had guests over! No one could eat it, and ESPECIALLY my kids. YUCK

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Very good recipe, though I used a whole pork loin and put it on the rotisserie. I put the rub on and put it on low so it would get a nice crispy crust, then marinated it for the next 3 hours. Very tender, nice flavor!

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Too salty. I didn't even add that much salt when mixing it with 1/8 cup of Chinese 5-spice. I also used 3/4 cup of soy sauce instead of 1 cup. And I even added some brown sugar. Next time when I make this, I'll use even less soy sauce, no salt, and more brown sugar. Hopefully it turns out less salty! But otherwise the meat was perfect.

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This recipe would be sooo much better if we knew how much salt and pepper to use. As it was we used too much salt and the ribs were hardly edible, sauce was good though, used POG instead of grapefruit juice. POG (passion orange guava juice will try again if you revise the recipe =

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I have been making this for a few years.... ever since I first saw the Food 911 episode this recipe appeared on. I usually make this for a crowd (Superbowl, BBQ, etc and I am telling you the platter is empty within minutes. Kids, adults, seniors.... everyone loves these ribs. Here's how I altered the recipe/instructions.
(1 For those who don't like the 5-spice powder I have found one major improvement for this recipe. I always make these 1 day in advance. They are WAY better the following day and the spices really mellow overnight. (2 I put my 5-spice powder in a shaker jar and just give the ribs a good dusting... not too light... but certainly not a 1/2 cup. (3 For the glaze, I replace the grapefruit juice for orange juice. I cook the glaze for about 40 mins until it is a maple syrup consistency. (4 I glaze them once on the day I am cooking them, let the glaze get some color in the oven then I refrigerate them. When heating them for service the next day I let the ribs come to temp in the oven then I re-glaze them and stick them under the broiler for a few minutes. (5 Slice, then serve!

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Hey, I made this according to the recipe and really didn't like it. THEN read the comments. I re-made them with the brown sugar, with less grapefruit juice and more ketchup, and let the sauce simmer for longer than 20 minutes. WOW. It was excellent then. Try it with Lagasse's Asian Slaw recipe.

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What a disappointment. This recipe is so awful with the 5 spice - we used only a tiny fraction of what was called for in the recipe and still the whole house smelled awful and the ribs were not eddible. We ended up tossing out all of the expensive ribs and ate a frozen dinner instead.

We like spicy asian and ethnic foods so I know it isn't just a matter of personal taste of being sensitive to the 5 spice. The five-spice is just bad and it ruined the ribs!

Shame on you Tyler Florence!

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Chinese five spice is an acquired taste. I f you like it this recipe is great. I left out the five spice and the ribs were wonderful. Never had a bad recipe from Tyler!