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Montreal Dry Garlic Spareribs Recipe

Ingredients

How to make it

  • Bring a large pot of water to boil.
  • Cut the spareribs apart.
  • Add them to the boiling water, cover them and simmer for about 30 minutes.
  • While the spareribs are simmering, mix together the sauce ingredients.
  • When the spareribs are cooked, drain them, clean the pot and add the sauce to the pot.
  • Bring it to a boil and add the spareribs.
  • Simmer for about 45 minutes until the sauce thickens.
  • *The recipe is very adaptable. You can use more spareribs and adjust the other ingredients accordingly.

Reviews & Comments 5

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  • Augie470 1 year ago
    I'm not so sure about Montreal. In Ottawa when I was an adolescent in 1956 or 1957 they became my favourite from the local take-out. I tried to duplicate them in recent years using molasses & soya sauce/garlic. Close but no cigar. The recipe you provided is EXACTLY what I remember! Thanks for this.
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  • sniffles20 11 years ago
    I think the poster needs to visit the other provinces, in Canada, as we have been eating dry garlic spareribs in Atlantic Canadian Chinese restaurants for years!
    Anyhow, sometimes the restaurants serve ribs that are not so tender. I would cook these in a slow cooker, to remedy that problem. I made dry garlic chicken wings in the slow cooker, the meat practically fell of the bones, it was that tender and moist!
    And I think, in a slow cooker, there is no need to boil the ribs beforehand. Just precook them on high heat in the slow cooker aka crock pot, with a bit of water, and grated ginger and garlic, for about 20-25 min, then reduce the heat to low, add the rest of the ingredients and cook for 2-3+hours. I would use 1c. of water as evaporation is less in a slow cooker. To take off any grease, simply remove the meat and cool the sauce with ice cubes, then remove the fat solids. Or cool the sauce in the fridge(this takes longer). Or pour off any grease after pre-cooking the ribs in the slow cooker.
    This is definitely longer, but would guarantee tender meat! And it requires very little effort.
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  • Dianna99 13 years ago
    I made this tonight. Big hit. No need to look for and buy VH Garlic sauce (Cdn) anymore. I'll be making this from now on!
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  • wynnebaer 15 years ago
    Oh yeah..Great post...:)

    Went to Daytona last year for the first time and had a blast...The ride from Ocala wasn't so much though..Through the forest at night with all the deer...Scary...But worth the trip...:)
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  • lobster 15 years ago
    Sounds good!! Miss those ribs, the memories!! Will have to try this one!! Thanks for sharing your recipe!!
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louiselapierre Laval, CA

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