Best 9 Dry Garlic Ribs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Garlic Ribs: A Taste of Sweet, Savory, and Succulent Flavors**

Succulent garlic ribs are a delightful culinary creation that tantalize taste buds with their irresistible combination of sweet, savory, and garlicky goodness. These tender ribs are coated in a flavorful marinade of soy sauce, garlic, brown sugar, and spices, then baked to perfection, resulting in a caramelized crust that yields to fall-off-the-bone meat. This delectable dish is accompanied by three enticing recipes that elevate the dining experience: a tangy Asian slaw, a creamy garlic mashed potato, and a refreshing cucumber salad. Together, these recipes form a harmonious symphony of flavors that will leave you craving more. Whether you're hosting a backyard barbecue or a cozy family dinner, garlic ribs are sure to be a crowd-pleasing main course that will satisfy even the most discerning palate.

Let's cook with our recipes!

DRY GARLIC RIBS



Dry Garlic Ribs image

Make and share this Dry Garlic Ribs recipe from Food.com.

Provided by SEvans

Categories     Pork

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 -6 lbs country-style pork ribs
1 cup soy sauce
1/2 cup hoisin sauce
4 teaspoons garlic powder
1 teaspoon onion powder
3 cups oil
2 cups flour
2 cups cornstarch

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



Dry Garlic Ribs-Canadian Chinese Style image

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

4 -5 lbs pork spareribs, cut into individual pieces
1 1/2 cups water
1 1/2 cups dark brown sugar
4 1/2 tablespoons soy sauce
4 -6 garlic cloves, minced
1 1/2 tablespoons dry mustard

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 RIBS: CANADIAN CHINESE STYLE



Dry Garlic Ribs: Canadian Chinese Style image

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

3 lbs pork spareribs, fat removed and cut into individual pieces
3/4 cup beef broth
3/4 cup brown sugar
2 tbsp. soy sauce
6 garlic cloves, minced
2 tbsp. mustard or Dijon mustard
1 small onion, diced (optional)
Salt and pepper

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

COPYCAT CHINESE RESTAURANT DRY GARLIC RIBS



Copycat Chinese Restaurant Dry Garlic Ribs image

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

6 pounds pork ribs, (silver skin removed and rack cut into individual pieces*)
1 1/2 cups broth ((any kind will do - beef, chicken, vegetable))
1 1/2 cups brown sugar
1/4 cup soy sauce
12 cloves garlic, (minced)
1/4 cup yellow mustard
1 large onion, (finely chopped)
1/4 teaspoon salt
1/2 teaspoon black pepper

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

HONEY GARLIC RIBS



Honey Garlic Ribs image

When you want a more "meaty" appetizer for your holiday buffet, reach for these finger-licking-good ribs!

Provided by Taste of Home

Categories     Appetizers

Time 2h30m

Yield 24 servings.

Number Of Ingredients 8

6 pounds pork baby back ribs, cut into two-rib portions
2 cups water, divided
3/4 cup packed brown sugar
2 tablespoons cornstarch
1 teaspoon garlic powder
1/4 teaspoon ground ginger
1/2 cup honey
1/4 cup reduced-sodium soy sauce

Steps:

  • Place ribs bone side down in a large roasting pan; pour 1 cup water over ribs. Cover tightly and bake at 350° for 1-1/2 hours., In a small bowl, combine the brown sugar, cornstarch, garlic powder and ginger. Stir in the honey, soy sauce and remaining water until smooth. Drain fat from roasting pan; pour sauce over ribs. , Bake, uncovered, for 45 minutes or until meat is tender, basting occasionally. Cut into serving-size pieces.

Nutrition Facts : Calories 244 calories, Fat 15g fat (6g saturated fat), Cholesterol 61mg cholesterol, Sodium 209mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 13g protein.

DELUXE GARLIC RIBS



Deluxe Garlic Ribs image

Delicious and easy. Takes very little time once the sauce has been put together. You can also prepare sauce in advance, freeze it and use it whenever you want to make ribs.

Provided by HBENDER

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 1h

Yield 8

Number Of Ingredients 17

6 ½ pounds pork baby back ribs
1 teaspoon dried thyme
2 teaspoons dried oregano
2 teaspoons garlic powder
2 tablespoons salt
1 tablespoon ground black pepper
1 teaspoon dry mustard
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons distilled white vinegar
½ cup steak sauce
3 tablespoons white wine
2 cloves crushed garlic
2 teaspoons ground black pepper
8 tablespoons plum sauce
1 (12 ounce) jar honey
3 tablespoons molasses

Steps:

  • Place ribs in a large pot, cover with water and add thyme, oregano, garlic powder, salt and pepper. Bring to a boil and simmer for 40 minutes.
  • Remove from heat and either let stand until ready to barbecue or cook immediately.
  • Meanwhile, mix together the sauce ingredients and blend well. Remove ribs from liquid and brush both sides with the sauce.
  • If possible barbecue the ribs 6 to 8 inches from the coals for 15-20 minutes or until brown and crisp. Basting frequently. Serve with remaining sauce.

Nutrition Facts : Calories 860.5 calories, Carbohydrate 67.1 g, Cholesterol 190.3 mg, Fat 48 g, Fiber 1.1 g, Protein 40.3 g, SaturatedFat 17.8 g, Sodium 2502.8 mg, Sugar 59 g

DRY GARLIC SPARERIBS



Dry Garlic Spareribs image

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

3 lbs spareribs
1 1/2 cups brown sugar
1 1/2 cups water
4 -5 garlic cloves
4 1/2 tablespoons light soy sauce
1 1/2 tablespoons dry mustard

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

HONEY GARLIC RIBS



Honey Garlic Ribs image

Easy to make, these ribs are delicious served either hot or at room temperature. So this is a great recipe for a casual dinner party that you can make ahead. The sauce is great served over rice.

Provided by Laurie Thompson

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Spare Ribs

Time 1h20m

Yield 8

Number Of Ingredients 8

4 pounds pork spareribs
½ cup honey
¼ cup soy sauce
¼ cup distilled white vinegar
2 cloves garlic, minced
2 tablespoons brown sugar
1 teaspoon baking soda
1 teaspoon garlic salt

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Slice the ribs into individual pieces. In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar. Stir until honey and sugar are completely dissolved, then stir in the baking soda. The mixture will begin to foam. Transfer ribs to the bowl, and turn to coat.
  • Cover a cookie sheet with foil, and arrange the ribs meat side up on the sheet. Pour excess sauce over all, and sprinkle with the garlic salt.
  • Bake for 1 hour, turning every 20 minutes.

Nutrition Facts : Calories 477.1 calories, Carbohydrate 21.7 g, Cholesterol 120.1 mg, Fat 30.1 g, Fiber 0.1 g, Protein 29.5 g, SaturatedFat 11 g, Sodium 929 mg, Sugar 20.8 g

DRY RUB FOR RIBS



Dry Rub for Ribs image

Here's a super simple dry rub for a slab of pork ribs. Works great with chicken, too.

Provided by Denise Smith

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 8

Number Of Ingredients 5

3 tablespoons brown sugar
1 ½ tablespoons paprika
1 ½ tablespoons salt
1 ½ tablespoons ground black pepper
1 teaspoon garlic powder

Steps:

  • Mix together the brown sugar, paprika, salt, black pepper, and garlic powder. Rub into pork ribs. For best results, allow ribs to marinate overnight. Grill ribs as desired.

Nutrition Facts : Calories 27.3 calories, Carbohydrate 6.7 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.4 g, Sodium 1310.6 mg, Sugar 5.2 g

Tips:

  • Choose the right garlic ribs: Look for ribs that are meaty and have a good amount of marbling. Avoid ribs that are too fatty or have a lot of bone.
  • Use a sharp knife: A sharp knife will make it easier to cut the ribs into even pieces.
  • Marinate the ribs for at least 30 minutes: This will help the ribs to absorb the flavors of the marinade.
  • Cook the ribs over low heat: This will help to prevent the ribs from drying out.
  • Baste the ribs frequently with the marinade: This will help to keep the ribs moist and flavorful.
  • Use a meat thermometer to check the internal temperature of the ribs: The ribs are done when they reach an internal temperature of 145 degrees Fahrenheit.
  • Let the ribs rest for a few minutes before serving: This will help the ribs to retain their juices.

Conclusion:

Dry garlic ribs are a delicious and easy-to-make dish that is perfect for any occasion. They are perfect for a weeknight meal, a party appetizer, or a tailgate party. With a few simple ingredients and a little bit of time, you can make dry garlic ribs that will impress your family and friends.

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 »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #appetizers     #pork     #canadian     #easy     #beginner-cook     #finger-food     #dietary     #inexpensive     #meat     #pork-loins     #presentation

Related Topics