Teriyaki-Glazed Pork Spare Ribs

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I made these a couple of nights ago and had to make another batch because the first batch were so salty they were inedible. The sauce and the spices caused the first batch to be way to salty. A little re-working and they turned out much better....used much less 5 spice, did not add any extra salt and totally reworked the sauce using low sodium soy, orange marmalade, ginger, garlic and a serrano. The ribs fell off the bone and there was not one left!

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This was the worst spareribs I have ever had. The seasonings were too overpowering. I love watching Tyler and have made a few of his dishes but will not try this one again.

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I love Tyler but this recipe - watch out! After adding at least a cup of brown sugar to the reduced sauce, it was somewhat edible. I did like, however, the suggestion to broil the ribs after they were cooked in order to crisp up their top. This sauce recipe is a loser, and use 2 tablespoons of 5 spice powder, not 1/2 cup.

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The ribs looked great and cooked well but the Chinese 5 spice mixture seemed excessive. I generously rubbed in the mixture and still had to throw some away. It overpowered the flavor of the ribs and my kitchen still smells of it. I am forever in the hunt for the true spare ribs of great chinese resturants. While this recipe looked the part, it tasted like chewing a handful of cloves.

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The method of baking the ribs at low heat works well, but the teriyaki glaze taste did not work for me. Traditional BBQ sauce is much better. Tyler's recipes always seem good, but every time I have tried the taste of the dish has ended up being too complex.