Dry Garlic Ribs-Canadian Chinese Style

Mishkapett's Note:

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 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 4

• 4 -5 lbs pork spareribs , cut into individual pieces
• 1 ½ cups water
• 1 ½ cups dark brown sugar
• 4 ½ tablespoons soy sauce
• 4 -6 garlic cloves , minced
• 1 ½ tablespoons dry mustard

Directions:

1. 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.
2. Place the ribs into a shallow baking pan in a somewhat single fashion.
3. Combine the water, brown sugar, soy sauce, garlic and dry mustard into a small saucepan.
4. Heat the sauce until the brown sugar is dissolved and the mustard isn't floating on the surface.
5. Pour the sauce over the ribs in the shallow pan.
6. Cover with aluminum foil and bake at 350* for about an hour.
7. Remove the foil and stir the meat.
8. Allow to cook 45 minutes more or longer, stirring every 20 minutes so the sugars don't burn, until the meat is very tender.
9. We love this served over rice, but can be used just as is on the plate!

Reviews

[Veggie Girl Kacey]

First off: The guys said these ribs tasted just like the ribs you would get from our local Chinese food restaurant. My neighbour thought it was a honey garlic sauce I used and I quickly explained that there was no honey used in this process so I'm not sure if that was a good thing or not but she loved the recipe!

[Knittycat]

Awesome!!! Tastes exactly like the restaurant version. Definitely a keeper. I will be making this often.

[CJAY]

Wonderful recipe!! This is exactly as I remember from a very fine restaurant in Vancouver B.C. I don't recall the name of the place but I remember all the great Dim Sum dishes we shared that day. This will be made often!! Thanks so much for sharing. Made for PAC Spring 2010.