Garlic Spareribs (1950)

Submitted by foodtvfan

"This treasured 1950 recipe for ribs is easy to make and tasty. The garlic powder, curry powder and ground ginger make it a little different from the usual garlic ribs. You can adjust seasonings to taste. The original recipe called for one half of a small bottle of garlic powder; I have estimated the amount in the recipe. Great as an appetizer or serve with steamed rice for dinner."

 

• Ready In: 2hrs 20mins
• Ingredients: 7
• Serves: 8-10

ingredients

• 6 lbs spareribs
• vegetable oil
• 1 cup water
• 3 -4 tablespoons garlic powder (to taste)
• 1 tablespoon curry powder
• 1 tablespoon ground ginger
• 1 cup soy sauce

directions

1. Cut spareribs into serving size pieces.
2. Brown ribs in a little oil in a large heavy-bottom saucepan. Remove excess fat. (I use my turkey baster to remove the fat.).
3. Add the water; cover and simmer ribs until almost tender, about 1 hour, stirring occasionally.
4. Add the garlic powder, curry powder, ginger, and soy sauce.
5. Stir together and simmer gently for 1 hour, stirring occasionally.

Reviews

[Robyn]

HUGE hit at my house! I had country style ribs so used those and fresh garlic, thought I had fresh ginger but didn't and it was still great! I did find it a bit salty when I tested so I added a bit of water and simmered and it came out perfectly then made gravy with some cornstarch. I cooked the ribs whole and cut them into pieces after they simmered. My husband loved this recipe and I did too! served over white rice with a side of roasted asparagus.

 

[3KillerBs]

This is EXACTLY the flavor of the "Chinese pork roast" at our favorite Chinese buffet in our previous home. Once I tasted it to check on how much garlic was wanted and realized what it tasted like, I added 2 sweet onions, sliced to make the copy complete. I used minced fresh ginger instead of ground because I like the flavor better and used 2 tbs of garlic powder. Next time I will use the jarred, minced garlic for the brighter flavor and will cut down on the soy sauce to 3/4 cup because this was a bit salty (so is the restaurant version). Delicious!