Best 2 Dry Garlic Spareribs Recipes
Indulge in a culinary journey with our tantalizing Dry Garlic Spareribs, a symphony of flavors that will tantalize your taste buds. These delectable ribs, generously coated in a savory blend of garlic, ginger, and aromatic spices, are slow-cooked to perfection, resulting in fall-off-the-bone tenderness that melts in your mouth. Alongside the main attraction, this article presents a delightful collection of complementary recipes that elevate your dining experience. From the tangy and refreshing Asian Cucumber Salad, which provides a crisp and light counterbalance to the richness of the ribs, to the comforting and creamy Garlic Mashed Potatoes, which soak up the lip-smacking sauce effortlessly, each recipe harmonizes perfectly to create a well-rounded and unforgettable meal.
Check out the recipes below so you can choose the best recipe for yourself!
DRY GARLIC SPARERIBS
Make and share this Dry Garlic Spareribs recipe from Food.com.
Provided by Diana Adcock
Categories Pork
Time 12h4m
Yield 2-4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 817.5, Fat 58.9, SaturatedFat 17.9, Cholesterol 181.8, Sodium 691.4, Carbohydrate 30.6, Fiber 1.1, Sugar 0.3, Protein 38.6
DRY GARLIC SPARERIBS
I could eat these every week. Great appy for a Chinese dinner (4 people) or football munchies (2 people).
Provided by Diana Adcock
Categories Meat Appetizers
Time 12h35m
Number Of Ingredients 9
Steps:
- 1. In a large mixing bowl whisk together the tamari, white wine vinegar, garlic salt, sesame oil and pepper.
- 2. Add the pork rib pieces-mix well to coat.
- 3. Cover bowl or pour into a large freezer bag and seal. If using the freezer bag place that into a bowl-just in case you spring a leak.
- 4. Marinate AT LEAST 12 hours, up to 24 hours.
- 5. When ready to cook-
- 6. In a large mixing bowl whisk together the flour and cornstarch.
- 7. In a large skilled heat 2 inches of oil to 375 degrees (medium-high heat)
- 8. Drain ribs.
- 9. Add ribs to flour mixture and toss well to coat every rib.
- 10. Toss again to be sure.
- 11. Cook ribs in batches-with a large skillet It takes me 3 rounds so I can be sure each piece is well browned, crispy and cooked through. Each batch should take about 6 minutes.
- 12. Serve hot as is or with your favorite dipping sauce.
Tips:
- Choose the right 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 bones.
- Prepare the ribs properly: Remove the membrane from the back of the ribs and cut them into individual ribs. Season the ribs with salt, pepper, and garlic powder.
- Cook the ribs slowly and low: The best way to cook ribs is to cook them slowly and low. This will help the ribs to tenderize and fall off the bone.
- Use a good quality dry rub: A good dry rub will help to add flavor to the ribs. Look for a rub that contains a variety of spices, such as garlic powder, onion powder, paprika, and chili powder.
- Let the ribs rest before serving: After the ribs are cooked, let them rest for a few minutes before serving. This will help the juices to redistribute throughout the ribs.
Conclusion:
Dry garlic spareribs are a delicious and easy-to-make dish. By following the tips above, you can make sure that your ribs turn out perfect every time. Whether you're cooking them for a special occasion or just a casual meal, dry garlic spareribs are sure to be a hit. So next time you're looking for a tasty and satisfying meal, give this recipe a try!
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