COPYCAT CHINESE RESTAURANT DRY GARLIC RIBS
Copycat Chinese Restaurant Dry Garlic Ribs are a nostalgic buffet favourite. Every 80s and 90s Chinese buffet included these delicious ribs and this is a make-at-home recipe that's better than the original! Get ready, because one taste of these ribs and you'll be transported back in time!
Provided by Lord Byron's Kitchen
Categories Main Course
Time 3h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 200 degrees.
- Layer ribs on a rimmed baking sheet. Season both sides with salt and pepper. Cover with foil and bake for 1 hour.
- In a large bowl, whisk together the broth, brown sugar, soy sauce, garlic, mustard, and onion. Whisk until the brown sugar is completely dissolved.
- Remove ribs from oven and remove the foil. Increase the heat to 350 degrees.
- Pour the sauce over the ribs and place the foil back on the baking sheet. Return to oven and bake for 1 hour.
- Remove from oven and discard the foil. Bake for 15 minutes.
- Remove from oven, and turn each rib over. Bake for 15 minutes.
- Repeat two more times.
- Garnish and serve - perfect with steamed rice! It's a great way to use up the extra sauce!
Nutrition Facts : Calories 826 kcal, Carbohydrate 45 g, Protein 67 g, Fat 40 g, SaturatedFat 8 g, Cholesterol 251 mg, Sodium 969 mg, Sugar 41 g, ServingSize 1 serving
CHINESE DRY GARLIC SPARERIBS
Steps:
- Gather the ingredients.
- Bring a large pot of water to boil. Add the ribs to the boiling water ; cover and allow to simmer for 30 minutes until tender.
- While the spareribs are simmering, mix together the brown sugar, water, garlic cloves, light soy sauce , and dry mustard in a small bowl.
- Remove the spareribs from the pot and slice the meat between the bones. (If you like, set aside the pork broth to use in another recipe.) Clean out the pot.
- Add the sauce ingredients to the pot and bring to a boil. Add the spareribs, bring back to a boil, and then lower the heat to a simmer for 10 to 15 minutes, basting often.
- Remove the ribs to a serving platter. Return the sauce to the heat and simmer to thicken; pour over the ribs and serve.
Nutrition Facts : Calories 911 kcal, Carbohydrate 68 g, Cholesterol 183 mg, Fiber 1 g, Protein 38 g, SaturatedFat 16 g, Sodium 1528 mg, Sugar 62 g, Fat 55 g, ServingSize 3 pounds (4 to 6 servings), UnsaturatedFat 0 g
DRY GARLIC RIBS: CANADIAN CHINESE STYLE
These Dry Garlic Ribs are what you typically find in a Canadian Chinese Food Restaurant.Easy. quick, and delicious!
Provided by Kacey
Categories Main Course
Time 2h15m
Number Of Ingredients 8
Steps:
- Preheat oven to 350F.
- Layer ribs in a single fashion in a shallow baking dish. Season with salt and pepper.
- In a small saucepan over medium-heat, add the broth, sugar, soy, garlic, mustard, and onion. Stir frequently so the sugar does not stick to the bottom. Bring to a boil and cook for a few minutes (making sure the sugar has dissolved.) Remove from heat and pour over ribs. Cover with aluminum foil and place into oven to 1 hour.
- Remove foil and place back into oven for 15 minutes (uncovered.) Remove and flip the ribs. Cook again for 15 minutes. Repeat these two steps one more time, or until meat is cooked through (you can also broil the meat in the end to get a nice crust.)
- Serve over rice (perfect way to use up that extra juice!)
Nutrition Facts : Calories 1384 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 357 milligrams cholesterol, Fat 105 grams fat, Fiber 1 grams fiber, Protein 73 grams protein, SaturatedFat 32 grams saturated fat, ServingSize 1, Sodium 1119 milligrams sodium, Sugar 34 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 47 grams unsaturated fat
DRY GARLIC RIBS-CANADIAN CHINESE STYLE
This is the recipe for the true Canadian-Chinese type of ribs very popular around Ontario, Canada. You can't find these state side, unless you have this recipe!! Having grown up on the canadian border near Cornwall, Ontario in a town named Massena, NY, most of my relatives were from the canadian side so we crossed the border frequently and ate at the many chinese restaurants there. These are very sweet, sticky and delicious! You can use babyback pork ribs, country style pork ribs. This also turns out great using beef ribs, too. I've even used this recipe to cook boneless, skinless chicken in...it's just that good. Very simple ingredients, but don't let that fool you!! You'll see! I also find that you don't have to parboil them like some folks do..I cook them right in the sauce in the oven...gives them more flavor.
Provided by Mishkapett
Categories Pork
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Have your butcher cut the rack of ribs the long way down the middle, then you can cut them between the bones into small pieces.
- Place the ribs into a shallow baking pan in a somewhat single fashion.
- Combine the water, brown sugar, soy sauce, garlic and dry mustard into a small saucepan.
- Heat the sauce until the brown sugar is dissolved and the mustard isn't floating on the surface.
- Pour the sauce over the ribs in the shallow pan.
- Cover with aluminum foil and bake at 350* for about an hour.
- Remove the foil and stir the meat.
- Allow to cook 45 minutes more or longer, stirring every 20 minutes so the sugars don't burn, until the meat is very tender.
- We love this served over rice, but can be used just as is on the plate!
Nutrition Facts : Calories 1600.8, Fat 107.2, SaturatedFat 34.3, Cholesterol 363.5, Sodium 1525.8, Carbohydrate 83.7, Fiber 0.5, Sugar 80.6, Protein 73.3
AUTHENTIC CHINESE GARLIC PORK
We live and work in China, and this recipe comes from a restaurant in Beijing that our Chinese friend worked at. She was sweet to share it with us, and we absolutely love this recipe, it's addicting! You can impress your friends and save money too. My first recipe posting on Zaar, and I don't know if there's already something like this posted. You need to marinate this at least 6 hours - overnight is best. I serve this with fried rice (or plain rice) and Chinese Garlic Broccoli - which is another amazing and easy side to make...maybe I'll post that next! Enjoy!
Provided by shangrilajewel
Categories Pork
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- For the Pork:.
- Put pork in a bowl, cover with fresh cool water, add about 1 1/2 teaspoons salt. Rub the pork, and then let set for about 15 minutes. After 15 minutes, rinse in clean water. This is a step that most Chinese do to clean the pork.
- Slice pork 1/4 inch thick and in 1 x 1 inch pieces.
- Combine the rest of the ingredients (ginger through eggs) in a non-metalic container. Add pork and mix thoroughly with the marinade.
- Put in the refrigerator at least 6 hours, or even better, overnight. The longer the pork sits, the better the flavor.
- Use a deep fry pan - wok is better. Heat 2 inches of oil (I use soy or a combination of Soy and Peanut) over medium/high heat. Fry the pork in batches until golden brown. Remove with slotted spoon to a tray.
- For the Sauce:.
- Mix/whisk all and bring to boil either in a small saucepan or in a microwave safe bowl. Continue whisking so that the cornstarch does not lump up. Set aside.
- Serve warm with dipping sauce.
Nutrition Facts : Calories 641.5, Fat 24.7, SaturatedFat 8.6, Cholesterol 300.7, Sodium 1072.7, Carbohydrate 29.4, Fiber 0.7, Sugar 18.4, Protein 71.6
DRY GARLIC SPARERIBS
What a quick and easy rib recipe - and the taste is just delicious!! Another great from Crosby Molasses Company!
Provided by Chef mariajane
Categories Pork
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place spareribs in a large pot, cover with water and bring to a boil. Simmer for 30 minutes, or until meat is cooked.
- Prepare sauce while ribs are cooking. Mix the next five ingredients together.
- Place the cooked spareribs on a foil covered cookie sheet. Pour sauce over ribs. Bake at 350F for 20 minutes. Baste ribs with sauce as they are cooking.
- Garnish with chives.
Nutrition Facts : Calories 1366, Fat 92.2, SaturatedFat 33.6, Cholesterol 365.7, Sodium 801.6, Carbohydrate 40.3, Fiber 0.4, Sugar 33.5, Protein 89.3
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