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Dry Garlic Spareribs

User Rating 4 Star Rating (11 Reviews)


Garlic Spareribs
SodanieChea/Flickr/CC BY 2.0
Simmering the ribs in sauce adds flavor to this Montreal specialty.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour


  • 3 pounds spareribs*
  • Sauce:
  • 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


Bring a large pot of water to boil. Cut the ribs apart. 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 (the brown sugar, water, garlic cloves, light soy sauce and dry mustard).
  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 simmer for 10 - 15 minutes. Serves 4 to 6.

*This recipe is very adaptable - you could also use 2 or 4 pounds of spareribs and adjust the other ingredients accordingly.
User Reviews

Reviews for this section have been closed.

 4 out of 5
slow cooker?, Member sniffles20

Wow, I have been eating dry garlic spare ribs for years in Atlantic Canada! There is no official 'Chinatown' in Atlantic, but there are a spattering of Asian people here, and plenty of Asian/Cantonese style restaurants, most all of them of excellent calibre, and very popular! So I guess it isn't just Montreal that has this dish, but pretty close! I haven't tried this recipe(although I was obliged to rate it lol!) It looks fine, I can't wait to try it. I searched for an official dry garlic recipe; I just made dry garlic chicken wings in my slow cooker: they were good, but not exactly the same as in restaurants. So: my question is, has anyone tried this in a slow cooker aka crock pot? The slow cooking makes for very tender fall off the bone, meat. Some restaurants put out tough ribs sometimes. I would cut the meat to proper size, put 2-3 Tbsp. of oil in the slow cooker, put in grated garlic cloves, cook on high heat for 5-10 min., add the meat, continue cooking on high heat for 15-25 min, until the meat swells a bit and changes color, THEN simply dump the remaining ingredients in the slow cooker and reduce to low heat. Cook for 2-3+ hours, until meat falls off the bone. To take the grease off, seperate the meat from the sauce, put the sauce in the fridge until the fat solidifies on top, then remove the fat with a spoon. Or cool more quickly with ice cubes, and remove solidified fat. This method worked very well to make meat-falling-off-the-bone tender chicken wings; I have yet to try for ribs. Can't wait!

5 out of 5 people found this helpful.

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