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