Garlic Spareribs (1950)

READY IN: 2hrs 20mins
Recipe 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.

Top Review by 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.

Ingredients Nutrition


  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.

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