CHINESE GARLIC RIBS RECIPES
DRY GARLIC RIBS-CANADIAN CHINESE STYLE RECIPE - FOOD.COM
This is the recipe for the true Canadian-Chinese type of ribs very popular around Ontario, Canada. You can't find these state side, unless you have this recipe!! Having grown up on the canadian border near Cornwall, Ontario in a town named Massena, NY, most of my relatives were from the canadian side so we crossed the border frequently and ate at the many chinese restaurants there. These are very sweet, sticky and delicious! You can use babyback pork ribs, country style pork ribs. This also turns out great using beef ribs, too. I've even used this recipe to cook boneless, skinless chicken in...it's just that good. Very simple ingredients, but don't let that fool you!! You'll see! I also find that you don't have to parboil them like some folks do..I cook them right in the sauce in the oven...gives them more flavor.
Total Time 2 hours 10 minutes
Prep Time 10 minutes
Cook Time 2 hours
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Have your butcher cut the rack of ribs the long way down the middle, then you can cut them between the bones into small pieces.
- Place the ribs into a shallow baking pan in a somewhat single fashion.
- Combine the water, brown sugar, soy sauce, garlic and dry mustard into a small saucepan.
- Heat the sauce until the brown sugar is dissolved and the mustard isn't floating on the surface.
- Pour the sauce over the ribs in the shallow pan.
- Cover with aluminum foil and bake at 350* for about an hour.
- Remove the foil and stir the meat.
- Allow to cook 45 minutes more or longer, stirring every 20 minutes so the sugars don't burn, until the meat is very tender.
- We love this served over rice, but can be used just as is on the plate!
Nutrition Facts : Calories 1600.8, FatContent 107.2, SaturatedFatContent 34.3, CholesterolContent 363.5, SodiumContent 1525.8, CarbohydrateContent 83.7, FiberContent 0.5, SugarContent 80.6, ProteinContent 73.3
DRY GARLIC SPARERIBS RECIPE - CHINESE.FOOD.COM
Posting this for ZWT 2006 Asian region. This is a classic Chinese treatment for Spareribs which can be doubled easily and is so delicious. To purists, this is NOT American style BBQ ribs so don't gasp at the boiling ok? Hehehe. I like to add some red pepper flakes and a little Ginger to the sauce to add a bit of heat.
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large pot of water to boil.
- Cut the ribs apart in large or small pieces as you wish; add the spareribs to the boiling water, cover, and allow to simmer for 30 minutes until tender.
- While the spareribs are simmering, mix together the sauce ingredients.
- Remove the spareribs from the pot.
- If you like, set aside the pork broth to use in another recipe; clean out the pot.
- Add the sauce ingredients to the pot and bring to a gentle boil; add the spareribs, bring back to a boil, and simmer for 10 - 15 minutes.
Nutrition Facts : Calories 1697.1, FatContent 104.3, SaturatedFatContent 37.9, CholesterolContent 411.4, SodiumContent 1482, CarbohydrateContent 83.9, FiberContent 0.8, SugarContent 80, ProteinContent 102.2
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