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These were really good, but a touch salty. I used Kikkoman soy sauce... I think next time (and oh yes, there will be a next time!) I might cut the soy in half and maybe add just a splash of rice wine vinegar. The ribs came out really tender and the sauce coated well, nice and sticky. Yum yum! We served this with garlic rice and had a fabulous dinner.

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Cynna May 12, 2007
Chinese Garlic Spareribs, Quebec City Style