Dry Garlic Sauce Recipes

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.

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!

CREAMY GARLIC SAUCE

Steps:

• Pour half of the water into a saucepan, and bring to a boil over medium heat. Add the garlic and garlic powder, and boil until the water has almost evaporated, about 5 minutes. Stir in the heavy cream, parsley, salt, and pepper. Mix the cornstarch with the remaining water, and stir into the sauce. Cook, stirring constantly, until thickened, about 3 minutes.

EASY GARLIC SAUCE

Steps:

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

TOUM GARLIC SAUCE RECIPE

Steps:

• Peel the garlic cloves. Cut the cloves in half and remove the green germ (this is optional).
• Place the garlic and kosher salt in the bowl of a food processor (a smaller one may work better here). Pulse a few times until the garlic looks minced, stopping to scrape down the sides. Add the lemon juice and pulse a few times to combine (again, scrape down the sides)
• While the food processor is running, drizzle the oil in ever so slowly (use the top opening of the processor to drizzle in the oil). After you've used about 1/4 cup or so, add in about 1 tablespoon of the ice water. Stop to scrape down the sides of the processor bowl.
• Keep the processor running and continue to slowly drizzle in the oil, adding a tablespoon of the ice water after every 1/4 cup of oil. Continue on with this process until you have used up the oil entirely. The garlic sauce has thickened and increased in volume (it should look smooth and fluffy). This should take somewhere around 10 minute or so.

COPYCAT CHINESE RESTAURANT DRY GARLIC RIBS

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!

LEBANESE GARLIC SAUCE RECIPE

Steps:

• Put the garlic in the bowl of a food processor with the salt, and process until the garlic is as fine as possible.
• Use a rubber spatula to scrape down the sides as needed.
• Add a teaspoon of lemon juice and process to create a bit of a paste.
• With the food processor running, drizzle about 3 tablespoons into the paste.
• Add another one teaspoon of lemon juice.
• Add oil about a quarter cup at a time, followed by a teaspoon of lemon juice.
• Follow this alternating until you have used up your ingredients.
• The main thing to remember is to go slow, it can take ten or fifteen minutes to go through this process.

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.

DRY GARLIC SAUCE RECIPE

Steps:

• Combine and pour over meat. Bake uncovered in 350°F oven for 1 hour.