Best Dry Garlic Spareribs Recipes
DRY GARLIC SPARERIBS
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.
Provided by JanetB-KY
Categories Pork
Time 55m
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, Fat 104.3, SaturatedFat 37.9, Cholesterol 411.4, Sodium 1482, Carbohydrate 83.9, Fiber 0.8, Sugar 80, Protein 102.2
DRY GARLIC SPARERIBS
Make and share this Dry Garlic Spareribs recipe from Food.com.
Provided by Diana Adcock
Categories Pork
Time 12h4m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Combine soy sauce, wine vinegar, garlic salt, pepper and sesame oil in a large glass bowl.
- Add the cut ribs and toss well.
- Marinate at least 6 hours, overnight is perfect.
- When ready to cook, heat oil-at least 2 inches deep-to 375 degrees.
- In a strong bag combine the flour and cornstarch.
- Drain the ribs and add to flour mixture and toss well.
- Fry ribs in batches, depending on the size of your skillet until well browned and crisp.
Nutrition Facts : Calories 817.5, Fat 58.9, SaturatedFat 17.9, Cholesterol 181.8, Sodium 691.4, Carbohydrate 30.6, Fiber 1.1, Sugar 0.3, Protein 38.6
DRY GARLIC SPARERIBS
This is a recipe that I found on the back of the Molasses carton, and thought it sounded simple and delicious, so here it is, and it's going on my to-do list for the near future also!!
Provided by Chef mariajane
Categories Pork
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place spareribs in a large pot, cover with water and bring to a boil. Simmer for 30 minutes, or until meat is cooked.
- Pepare sauce while ribs are cooking. Mix the nex 5 ingredients together. Place the cooked spare ribs on a foil covered cookie sheet. Pour sauce over ribs.
- Bake at 350F for 20 minutes. Baste ribs with sauce as they are cooking.
- Garnish with chives.
Nutrition Facts : Calories 2234.3, Fat 152.4, SaturatedFat 55.6, Cholesterol 605, Sodium 1245.8, Carbohydrate 60.5, Fiber 0.6, Sugar 50.3, Protein 147.5
DRY GARLIC SPARERIBS
I could eat these every week. Great appy for a Chinese dinner (4 people) or football munchies (2 people).
Provided by Diana Adcock
Categories Meat Appetizers
Time 12h35m
Number Of Ingredients 9
Steps:
- 1. In a large mixing bowl whisk together the tamari, white wine vinegar, garlic salt, sesame oil and pepper.
- 2. Add the pork rib pieces-mix well to coat.
- 3. Cover bowl or pour into a large freezer bag and seal. If using the freezer bag place that into a bowl-just in case you spring a leak.
- 4. Marinate AT LEAST 12 hours, up to 24 hours.
- 5. When ready to cook-
- 6. In a large mixing bowl whisk together the flour and cornstarch.
- 7. In a large skilled heat 2 inches of oil to 375 degrees (medium-high heat)
- 8. Drain ribs.
- 9. Add ribs to flour mixture and toss well to coat every rib.
- 10. Toss again to be sure.
- 11. Cook ribs in batches-with a large skillet It takes me 3 rounds so I can be sure each piece is well browned, crispy and cooked through. Each batch should take about 6 minutes.
- 12. Serve hot as is or with your favorite dipping sauce.
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