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.
- 6 lbs spareribs
- vegetable oil
- 1 cup water
- 3 -4 tablespoons garlic powder (to taste)
- 1 tablespoon curry powder
- 1 tablespoon ground ginger
- 1 cup soy sauce
Directions See How It's Made
- 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.