Garlic Spareribs Or Chicken Wings Food

GARLIC CHICKEN WINGS IN COKE

Steps:

• Fry wings in the oil in a skillet until browned.
• Mix remaining ingredients and pour over wings in pan.
• Cover pan and cook slowly for 45 minutes.
• Remove cover for the last 15 minutes to thicken sauce.
• Watch carefully, turning often.

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.

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!

OVEN CRISP CHICKEN WINGS

Steps:

• Cut wings at joints.
• Preheat oven to 425 degrees.
• Be sure wings are thawed and dry them well with paper towels.
• Combine flour, paprika, garlic salt, black pepper and cayenne pepper in a plastic bag.
• Shake to mix ingredients and add wings.
• Line a large baking sheet with Release foil and melt the butter on it. ( Makes for easy clean up.).
• Add wings to pan and turn to coat.
• Bake for 30 minutes.
• Turn wings over and bake for 15 more minutes or until crispy and done.

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.

LACQUERED CHICKEN WINGS

Steps:

• Preheat oven to 350º.
• Cut off wing tips and throw away. Cut wings into 2 pieces.
• Place wings in a shallow roasting pan.
• Mix together the soy sauce and the sugar. Toss wings in this mixture and allow to marinate for 30 minutes in the refrigerator.
• Bake for 30 minutes. Turn over, baste and cook another 30 minutes. Turn again and cook an additional 15 minutes.
• These need to be watched carefully and basted often so that they don't burn.

BARBECUE SAUCE FOR CHOPS, WINGS, SPARERIBS

Steps:

• Trim excess fat from pork chops, remove tips from chicken wings, cut spareribs into serving pieces.
• There should be enough meat to cover the bottom of 9"x13" pan in a single layer.
• Even though precooking of the meat is not required, I usually parboil spareribs to get rid of excess fat, and brown pork chops, drain the fat, and deglaze the browning pan with some of the sauce.
• Combine all the sauce ingredients.
• Simmer for 10 to 15 minutes (optional).
• Pour sauce over chops, wings, or ribs.
• Bake at 350 degrees Fahrenheit for 75 to 90 minutes or until meat is tender and thoroughly cooked.
• Baking time will depend on quantity, type of meat, and thickness.
• Baste occasionally and turn over at least once.
• Place meat on a serving dish.
• Pour balance of sauce into a bowl.
• Skim off any excess grease, or chill the sauce to allow the fat to solidify on top so it will be easier to remove.