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    You are in: Home / Recipes / Garlic Spareribs (1950) Recipe
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    Garlic Spareribs (1950)

    Average Rating:

    2 Total Reviews

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    • on February 24, 2009

      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.

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    • on April 30, 2007

      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!

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    Nutritional Facts for Garlic Spareribs (1950)

    Serving Size: 1 (328 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 1386.7
     
    Calories from Fat 929
    66%
    Total Fat 103.2 g
    158%
    Saturated Fat 37.8 g
    189%
    Cholesterol 411.4 mg
    137%
    Sodium 2329.2 mg
    97%
    Total Carbohydrate 5.2 g
    1%
    Dietary Fiber 0.9 g
    3%
    Sugars 1.4 g
    5%
    Protein 103.2 g
    206%

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