Ingredients
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6
-
-
1
-
3 - 4
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1
-
1
-
1
-
-
-
-
-
-
-
-
Directions
Garlic Spareribs (1950), 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 , 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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Steps
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1
Done
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Cut Spareribs Into Serving Size Pieces. |
|
2
Done
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Brown Ribs in a Little Oil in a Large Heavy-Bottom Saucepan. Remove Excess Fat. (use My Turkey Baster to Remove the Fat.). |
|
3
Done
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Add the Water; Cover and Simmer Ribs Until Almost Tender, About 1 Hour, Stirring Occasionally. |
|
4
Done
|
Add the Garlic Powder, Curry Powder, Ginger, and Soy Sauce. |
|
5
Done
|
Stir Together and Simmer Gently For 1 Hour, Stirring Occasionally. |
