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
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
DRY GARLIC SPARERIBS
Posting this for ZWT 2006 Asian region. This is a classic Chinese treatment for Spareribs which can be doubled easily and is so delicious. To purists, this is NOT American style BBQ ribs so don't gasp at the boiling ok? Hehehe. I like to add some red pepper flakes and a little Ginger to the sauce to add a bit of heat.
Provided by JanetB-KY
Categories Pork
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1697.1, Fat 104.3, SaturatedFat 37.9, Cholesterol 411.4, Sodium 1482, Carbohydrate 83.9, Fiber 0.8, Sugar 80, Protein 102.2
More about "chinese garlic spareribs quebec city style recipes"
HONEY GARLIC SPARE RIBS (CHINESE DRY GARLIC RIBS)
From foodess.com
4/5 (1)Category Main CourseCuisine AmericanCalories 508 per serving
CHINESE GARLIC SPARERIBS, QUEBEC CITY STYLE RECIPE
From recipeofhealth.com
CRISPY HONEY GARLIC RIBS RECIPE - SIDECHEF
From sidechef.com
TAKE OUT STYLE CHINESE SPARE RIBS - THE WOKS OF LIFE
From thewoksoflife.com
HONEY GARLIC SPARE RIBS - FEED GRUMP
From feedgrump.com
CHAR SIU-STYLE OVEN BAKED RIBS - THE WOKS OF LIFE
From thewoksoflife.com
PORK RIBS WITH BLACK BEAN SAUCE - THE WOKS OF LIFE
From thewoksoflife.com
GOURMET TAKEOUT: HONEY GARLIC SPARE RIBS - YOUTUBE
From youtube.com
CHINESE GARLIC SPARERIBS QUEBEC CITY STYLE RECIPES
From tfrecipes.com
HONEY GARLIC SPARERIBS - CHINESE RESTAURANT STYLE
From instructables.com
HONEY GARLIC PORK RIBS 蒜子蜜汁骨 - AUNTIE EMILY'S KITCHEN
From auntieemily.com
LEE’S GARDEN DRY GARLIC SPARE RIBS
From dayslee.ca
STICKY CHINESE PORK SPARE RIBS - RECIPETIN EATS
From recipetineats.com
CHINESE DRY GARLIC SPARERIBS RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHINESE DEEP-FRIED GARLIC PORK RIBS - MY CHINESE HOME KITCHEN
From mychinesehomekitchen.com
DRY GARLIC RIBS-CANADIAN CHINESE STYLE - BOTTOMLESS BITES
From bottomlessbites.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love