Last Updated: by Kacey · This post may contain affiliate links · 26 Comments
A classic recipe found at many Canadian Chinese restaurants, these dry garlic ribs are anything but dry!
With Mr. TCW having so many weeks off, we found ourselves living off whatever food we had in the house. I am not complaining; it makes sense to use up everything in the house when you have no where to be. That being said, kiddo only had 10 diapers left so we were forced to leave the house eventually.
The Superstore had a special; if you spent over a certain amount at their store you received a free BBQ set. Perfect! We needed diapers and buying a couple of boxes definitely helped bring our total up. Mr. TCW traveled to the meat section and found a TON of ribs on sale. I swear it was over 6 pounds. We picked them up to help bring our total over the allotted amount, but I also had two rib recipes that I had made previously for him and wanted to do a tutorial on them.
This recipe is remarkably similar to the ribs you get at your local Chinese Food restaurant in Canada. Fellow Canadians will know what I am talking about but they are sweet, sticky and delicious (according to Mr. TCW and others!)
📖 Recipe
Dry Garlic Ribs: Canadian Chinese Style
Yield: 4
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
These Dry Garlic Ribs are what you typically find in a Canadian Chinese Food Restaurant.Easy. quick, and delicious!
Ingredients
- 3 lbs pork spareribs, fat removed and cut into individual pieces
- ¾ cup beef broth
- ¾ 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
Instructions
- 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 Information:
Yield: 4Serving Size: 1
Amount Per Serving:Calories: 1384Total Fat: 105gSaturated Fat: 32gTrans Fat: 1gUnsaturated Fat: 47gCholesterol: 357mgSodium: 1119mgCarbohydrates: 38gFiber: 1gSugar: 34gProtein: 73g
« Roasted Garlic (Bulk Recipe)
Cucumber Salad with Fresh Dill and Red Onion »
Reader Interactions
Comments
Citra Kale @Citra's Home Diary
husband just bought 2 kilos lamb ribs last night..still looking for idea what to do with it....maybe I can try your recipe here for my lamb ribs 🙂 thx, yours look finger licking one
Reply
Kacey
Ohh, what a fantastic idea!
Reply
Alisa @ Go Dairy Free
Yum!! Indeed, the first time I had this style of ribs was in Vancouver! Luckily, in the U.S. (on the west coast at least) they seem to be on Chinese restaurant menus, too!
Reply
Kacey
I did not know that, Alisa! You are lucky indeed!
Reply
Chrisy @ Homemade Hooplah
My husband would LOVE these! Perfect flavors and cooked like "real ribs," as he would say 😀
Reply
Kacey
Ahaha, that is a pretty darn good compliment seeing as I do not eat ribs 🙂
Reply
Lauren @ Hall Nesting
I hate those days of having to leave just for DIAPERS! These ribs look incredible!
Reply
Kacey
Thanks, Lauren!
Reply
Cathy - noble pig
I want the whole pan for myself.
Reply
Becky Hardin | The Cookie Rookie
These are beautiful and sound so amazing
Reply
Marlynn @ UrbanBlissLife
See AlsoPanellets (Pignoli Cookies)My husband and I both love ribs and these look so amazing! I'll have to try this recipe soon and add it to our rib repertoire! 🙂
Reply
Healing Tomato
I have always wanted to visit a Chinese restaurant in Canada. This looks like a delightful recipe. Great job on the amazing photos
Reply
Darlene
Please come to Nova Scotia the best Cdn Chinese take out is in Westville at Lin's. But I have to say, omgoodness these rib look fantastic. I'm thinking I will have to double the recipe. I could gobble them up right now.
Reply
Megan Keno
These sound amazing! And the ingredients are so simple! Great idea!
Reply
Krista
Who else's husband would love these! I know mine would!
Reply
Renee - Kudos Kitchen
Your Canadian Chinese style ribs look amazing. They seriously made my mouth water! PINNING!
Reply
Sharon @ What The Fork Food Blog
These sound really delicious. I love that they're baked, perfect for nights where I reallllly don't want to go out and grill.
Reply
Linda
These are one of the best ribs ever!!We loved them so much , will make often,thanks.
Reply
Cheryl Gafner
Sounds AMAZING!!!!!!!!!!!!!!!!!!!
Reply
Kacey
Thank you!
Reply
Carmen
Made these today. Easy to make. Flavour is ok but it's not that exciting. I used Dijon mustard, because that's all I had, it may be why the taste was off a bit.
Reply
Diann
can boneless ribs be used?
Reply
Kacey
I have never used boneless ribs for this recipe, but I do not see why not! I would just be careful with cook-time.
Reply
Carolyn F
I made these tonight, and they turned out AMAZING. The ribs browned and caramelized so well, even without broiling, It’s the perfect balance of sweet and salty, and the crunch on the edges added a bit of texture. Definitely going on my list of Sunday meals. Thanks so much for sharing!
Reply
Sharon
We loved these ribs! I only had to turn them twice after the initial hour of baking and then broiled them for 5 minutes and they were perfect. Thanks for a great recipe.
Reply
Deborah
I would appreciate the reviews much more from people who have made the recipe and then made comments:)
Reply
