Comments on: Spare Ribs Part II

By: Valcourt

Valcourt — Mon, 08 Jun 2009 22:38:38 +0000

Great post … I love this site…Thanks

By: Schilke

Schilke — Fri, 29 May 2009 14:32:29 +0000

wish the politicians would think like this… lol…

By: Gia'da

Gia'da — Sun, 15 Mar 2009 00:00:11 +0000

Hiya!

For some reason this recipe reminds me of Quincy Jones’ Thriller Ribs. I made a mental note of that recipe when I saw Oprah raving about them on her show a few years ago. She said that when she picked up a rib that the meat was so tender, it literally fell of the bone.

The only thing is, you really, I mean seriously, REALLY shouldn’t be in a hurry. It takes 6-8 hours of baking after 2 days of marinating ^^.

The seasoning doesn’t really appeal to me though.
http://www.oprah.com/recipe/omagazine/recipes/food_20020916_ribs

By: jo

jo — Thu, 19 Feb 2009 13:49:46 +0000

OMG, these look so yummy. I wish I had some for my dinner tonight. I’ve been meaning to try home-made ribs, I think this post is the last straw.

By: nina

nina — Thu, 19 Feb 2009 03:17:06 +0000

Friday nights for us is rib nights and your ribs is without a doubt the best I have ever seen. I also like your saying……:these ribs must stick to your ribs!”

By: Kay

Kay — Tue, 03 Feb 2009 09:51:03 +0000

Jikke, I’ve stopped posting to the livejournal foodporn community and started posting in the cooking community there. It’s much more lively and fun there!

By: Jikke

Jikke — Tue, 03 Feb 2009 09:49:10 +0000

Wauw! I was missing your posts on foodporn for a while now, and finally remembered to check your blog, and here they are, loads of (for me) brand new delicious posts! These spareribs will have to be made really soon, it’s only breakfast time but I would eat them right here and now if I had the chanche!

By: Kay

Kay — Sun, 01 Feb 2009 06:37:28 +0000

Lindie, when I use bigger ribs I always let them cook for 2 and a half hours!

By: Lindie

Lindie — Sun, 01 Feb 2009 00:20:08 +0000

I made the sauce today and the ribs are marinading right now. I am so tempted to eat the sauce with a spoon! It is so good! But my ribs are bigger and more meaty than yours. Should I cook them longer and at a lower temperature? they are “country ribs and are only 3 of them at 2 lbs! Lots of meat, little bones.

By: Ilona

Ilona — Sat, 31 Jan 2009 13:58:00 +0000

Oh, verhip, ik zat bij de verkeerde post te zoeken naar het antwoord. Sorry. :)
Mijn kaasboer heeft ze niet, helaas. Nou, dan moet ik er mijn dorpje maar eens voor uit. :)
De spareribs gaan overigens *nu* de oven in. Ik ben reuze benieuwd!
Het is, als ik het goed heb, het tiende recept dat ik van je blog heb gepikt. Tot nu toe was alles echt enorm geslaagd! :)