Garlic Spareribs or Chicken Wings

Name: Garlic Spareribs or Chicken Wings
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4-6 serving(s)
Ingredients: 2 lbs pork spareribs or 2 lbs chicken wings; 2 tablespoons vinegar; 1 teaspoon salt; 3/4 cup chicken stock; 1 1/2 tablespoons soy sauce; 3 tablespoons corn syrup or 3 tablespoons maple syrup; 1 tablespoon brown sugar; 2 -3 garlic cloves, minced; 1 slice fresh ginger, minced; sesame seeds, toasted (optional)

Submitted by foodtvfan

"These ribs or wings can be made a day ahead and reheated gently the next day. You can cook them in a saucepan or in an electric fry pan. Garnish the ribs with toasted sesame seeds if you like. A good appetizer with carrot sticks, celery sticks and blue cheese dressing for dipping. Also good with a tossed salad or cole slaw for dinner."

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photo by Engrossed

Ready In:: 1hr 15mins
Ingredients:: 10
Serves:: 4-6

ingredients

2 lbs pork spareribs or 2 lbs chicken wings
2 tablespoons vinegar
1 teaspoon salt
Sauce
³⁄₄ cup chicken stock
1 ¹⁄₂ tablespoons soy sauce
3 tablespoons corn syrup or 3 tablespoons maple syrup
1 tablespoon brown sugar
2 -3 garlic cloves, minced
1 slice fresh ginger, minced
Garnish
sesame seeds, toasted (optional)

directions

Cut spareribs into individual ribs. Cut wings in half.
Half fill a large saucepan with water. Add vinegar and salt. Bring to a boil.
Add the ribs or wings and simmer for 30 minutes. Drain.
Sauce:.
Combine chicken stock, soy sauce, corn syrup or maple syrup, brown sugar, garlic and ginger in a large saucepan or electric fry pan.
Add the ribs or wings and cook over low heat until sauce is absorbed into the meat (about 30 - 40 minutes). Stir occasionally.

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Reviews

WOW! Easy and way better than take-out! I used pork spareribs cut into chunks. I followed the recipe exactly but used 4 garlic cloves (which still wasn't enough to call them "garlic" spareribs). Still they ended up so tender with such a wonderful, flavorful, sweet glaze. YUM! Thanks for this keeper recipe.

Engrossed

RECIPE SUBMITTED BY

foodtvfan

Hamilton, 0

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