8 comments


  • […] charred sauce and slightly crunchy finish on them. I used that same technique when I made those oven roasted spare ribs…remember […]

    July 15, 2014
  • Oh my, oh my! succulent spicy spare ribs…
    The only bad thing is the ribs doesn’t have enough meat on them….

    July 05, 2013
  • Just mentioning Tony Romas makes me want onion rings. :) They’d go really well with those wonderful ribs!

    April 26, 2013
    • Hi Maureen,

      Oh yeah…those bricks of onion rings….I’m drooling as I type this. LOL

      April 27, 2013
  • Adding to my list since my boys LOVE ribs and being teenagers, could eat a paycheck’s worth of them so this might just solve that problem!!! How is that adorable pooch of yours BTW???

    April 23, 2013
    • Nancy, this might help save your wallet while feeding the bottomless pits known as boys stomach’s. ;) I’d make 2 slabs if I were you.

      Thanks for asking, the fuzzy one is doing MUCH better. As can be seen by the last photo…she’s back to her old tricks again. Slow roasted pork = dog under foot in the kitchen. LOL

      April 23, 2013
  • Ready to devour this – finger-lickin’!

    April 23, 2013
    • C’mon over Belinda, I’ve got plenty here. :)

      April 23, 2013

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