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Nutrition Facts
Serving Size 1 (652g) Recipe makes 4 servings
Calories 1644
Calories from Fat 974		(59%)
Amount Per Serving		%DV
	Total Fat 108.3g	166%
	Saturated Fat 40.6g	202%
	Monounsaturated Fat 47.1g
	Polyunsaturated Fat 10.0g
	Trans Fat 0.0g
Cholesterol 353mg		117%
Sodium 1510mg		62%
Potassium 1543mg		44%
Total Carbohydrate 83.9g		27%
	Dietary Fiber 0.8g	3%
	Sugars 80.0g
Protein 80.9g		161%
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Dry Garlic Ribs-Canadian Chinese Style

Recipe #392507 | 2¼ hours | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Mishkapett
Sep 29, 2009

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.

SERVES 4 -6 (change servings and units)

Ingredients

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

Directions

1
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.
2
Place the ribs into a shallow baking pan in a somewhat single fashion.
3
Combine the water, brown sugar, soy sauce, garlic and dry mustard into a small saucepan.
4
Heat the sauce until the brown sugar is dissolved and the mustard isn't floating on the surface.
5
Pour the sauce over the ribs in the shallow pan.
6
Cover with aluminum foil and bake at 350* for about an hour.
7
Remove the foil and stir the meat.
8
Allow to cook 45 minutes more or longer, stirring every 20 minutes so the sugars don't burn, until the meat is very tender.
9
We love this served over rice, but can be used just as is on the plate!