• October 2, 2012

    Sticky Dry Garlic Ribs

    by

    Succulent ribs smothered in some kind of messy sauce are probably up in my top 3 favourite foods. These ones are less sauce-y than many of my go-to recipes, but they’re still among best-loved. You start by slowly simmering them in an onion broth stove-top, then when they’re meltingly tender, you transfer them to a baking sheet and bake, basting with a sweet garlic-soy sauce until caramelized. Still satisfyingly sticky, but more guest-friendly than the sauce-swimming varieties – you don’t need to go completely caveman to eat them.

    The simmering method renders a lot of the fat and leaves it behind in the pot, so the ribs aren’t as greasy as they often can be. Still falling off the bone, still full of rich, meaty flavour, but without the heaviness (and heartburn) associated with the recipes that let them swim in their own fat. You can do the simmering part well in advance of baking the ribs – great if you want to serve them at a party.

    This is my mama’s recipe (adapted for more garlic). She often makes them on New Year’s Day as part of a Chinese food feast.

    Sticky Dry Garlic Ribs

    A meltingly tender dry garlic ribs recipe, baked in the oven and basted with a sweet garlic-soy sauce until caramelized. Simmer first for perfect ribs.
    Course: Main Course
    Cuisine: American
    Servings: 4
    Author: Jennifer Pallian

    Ingredients

    • 2 racks pork ribs about 3 1/2 lbs total
    • 1 medium onion
    • salt & pepper
    • 1/4 cup soy sauce
    • 1 cup brown sugar
    • 6 cloves garlic minced
    • 1 tbsp cornstarch

    Instructions

    • Place ribs in a large stockpot; fill pot with water until ribs are covered. Add onion, a couple of generous pinches of salt, and a few grinds of pepper. Bring ribs to a boil, then reduce heat to low and simmer 2 hours, or until ribs are very tender.
    • Preheat oven to 300 degrees F. Whisk together soy sauce, brown sugar, garlic and cornstarch.
    • Using tongs, carefully remove ribs from water (discard cooking liquid). Cut into individual portions (about 4 ribs per person) and place ribs, meaty side up, on a foil-lined baking sheet.
    • Brush with 1/3 of the sauce and bake 45 minutes, basting twice more with sauce (after 15 and 30 minutes).
    Tried this recipe?tag @foodess
    BY

    Hi, I'm Jenn! I'm in the Foodess kitchen making a spectacular mess + something delicious, in roughly equal parts. Join me for seasonal baking punctuated by globally-inspired comfort recipes and (healthy-ish) dinspiration, plus with lots of tips and resources. So happy that you're here!

    Review this recipe

    avatar

      Subscribe  
    Notify of

    GET NEW FOODESS POSTS DELIVERED STRAIGHT TO YOUR INBOX

    Thanks for signing up! Check your inbox to confirm.
    Ground Beef Stir Fry | Foodess Recipe September 17, 2018
    Ground Beef Stir Fry

    This ground Beef Stir Fry is an easy, comforting dinner full of healthy veggies, and the savoury all-purpose soy-garlic stir-fry sauce is a staple recipe.

    Chicken Lettuce Wraps | Foodess Recipes September 6, 2018
    Asian Pulled Chicken Lettuce Wraps

    Chicken Lettuce Wraps are a healthy, filling dinner bolstered by lots of fresh veggies. The sweet-spicy Thai sauce is delicious and leftovers can be tucked into tortillas for lunch the next day.

    August 1, 2018
    It Wouldn’t Be Summer Without These 5 Easy Grilled Dinner Recipes

    An arsenal of delicious grilled dinner recipes is essential when the summer heat turns up. Here are five of the best easy and flavourful grilling recipes.