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Garlic Spareribs (1950)

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“This treasured 1950 recipe for ribs is easy to make and tasty. The garlic powder, curry powder and ground ginger make it a little different from the usual garlic ribs. You can adjust seasonings to taste. The original recipe called for one half of a small bottle of garlic powder; I have estimated the amount in the recipe. Great as an appetizer or serve with steamed rice for dinner.”
READY IN:
2hrs 20mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut spareribs into serving size pieces.
  2. Brown ribs in a little oil in a large heavy-bottom saucepan. Remove excess fat. (I use my turkey baster to remove the fat.).
  3. Add the water; cover and simmer ribs until almost tender, about 1 hour, stirring occasionally.
  4. Add the garlic powder, curry powder, ginger, and soy sauce.
  5. Stir together and simmer gently for 1 hour, stirring occasionally.

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