Garlic Spareribs (1950)

Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

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.

Ingredients Nutrition

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.
Most Helpful

5 5

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.

5 5

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!