Dry Garlic Sauce Food

DRY GARLIC RIBS-CANADIAN CHINESE STYLE

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!

DRY GARLIC RIBS

Steps:

• Cut your pork ribs into cubes or bite size pieces.
• In a ziplock bag mix soysauce, hoisin sauce, garlic powder& Onion Powder.
• Mix thoroughly.
• Put the pork pieces into the bag and refridgerate in the marinade as long as possible- overnight is best.
• When ready to cook the pork pieces- drain off any excess marinade.
• Mix together the flour and cornstarch in either a bowl or a bag.
• Put the pork pieces in to the flour mixture a few at a time to coat them.
• Tap off any excess flour and deep fry/fry in the heated oil.
• Sprinkle the cooked ribs with a bit more garlic after they are cooked.
• Serve hot or cold.
• Prep time does not include marinade time.

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.

QUICK AND EASY GARLIC SAUCE

Steps:

• Mix all the ingredients together in a small bowl and it is ready to serve.
• The more garlic you use the sharper the sauce gets.
• If you make a larger quantity I would advise you to use fresh parsley (this also helps against the inevitable garlic breath).

EASY GARLIC SAUCE

Steps:

• Crush the garlic cloves.
• Combine the crushed garlic with the Greek yogurt, lemon juice, tahini and chopped mint.

DRY GARLIC SPARERIBS

Steps:

• Bring a large pot of water to boil.
• Cut the ribs apart in large or small pieces as you wish; add the spareribs to the boiling water, cover, and allow to simmer for 30 minutes until tender.
• While the spareribs are simmering, mix together the sauce ingredients.
• Remove the spareribs from the pot.
• 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 gentle boil; add the spareribs, bring back to a boil, and simmer for 10 - 15 minutes.

DRY GARLIC SPARERIBS

Steps:

• Combine soy sauce, wine vinegar, garlic salt, pepper and sesame oil in a large glass bowl.
• Add the cut ribs and toss well.
• Marinate at least 6 hours, overnight is perfect.
• When ready to cook, heat oil-at least 2 inches deep-to 375 degrees.
• In a strong bag combine the flour and cornstarch.
• Drain the ribs and add to flour mixture and toss well.
• Fry ribs in batches, depending on the size of your skillet until well browned and crisp.