Sweet & Sticky Garlic Ribs - Canadian-Chinese Delight
Indulge in the rich flavors of Sweet & Sticky Garlic Ribs, a beloved dish that captures the essence of Canadian-Chinese cuisine, particularly popular in Ontario, Canada. Inspired by family traditions and authentic recipes, these ribs are the star of any dinner table, delivering an irresistible combination of sweetness and garlic. With a glossy, sticky glaze that clings to every tender bite, this dish transcends just pork—the recipe adapts beautifully to beef ribs or even chicken! No need for time-consuming parboiling; cooking them directly in the luscious sauce locks in flavors for a rib experience that’s both savory and satisfying. Perfectly complemented by a side of fluffy rice or enjoyed on their own, these ribs are not just a meal but a nostalgic journey back to the cozy Chinese restaurants near the Canadian border.
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
Pork spareribs
4-5 lbs (cut into individual pieces)
Water
1 1/2 cups (none)
Dark brown sugar
1 1/2 cups (none)
Soy sauce
4 1/2 tablespoons (none)
Garlic cloves
4-6 (minced)
Dry mustard
1 1/2 tablespoons (none)
Instructions
1
Preheat your oven to 350°F (175°C). This allows for even cooking as you prepare the ribs.
2
Ask your butcher to slice the rack of ribs lengthwise down the middle, then cut into individual pieces between the bones for bite-sized servings.
3
Arrange the rib pieces in a shallow baking pan, placing them in a single layer for even cooking.
4
In a small saucepan, combine water, brown sugar, soy sauce, minced garlic, and dry mustard. Stir well to mix the ingredients.
5
Heat the saucepan over medium heat until the brown sugar has fully dissolved, ensuring the mustard is well incorporated into the sauce.
6
Carefully pour the sauce over the ribs in the baking dish, making sure to coat them evenly.
7
Cover the baking pan tightly with aluminum foil to trap moisture and facilitate slow cooking.
8
Bake in the preheated oven for about 1 hour, allowing the flavors to meld.
9
After 1 hour, remove the foil carefully and stir the meat gently for even basting.
10
Continue to bake uncovered for an additional 45 minutes, stirring every 20 minutes. Cook until the ribs are very tender and infused with the sweet and sticky sauce.
11
Serve warm over a bed of steaming rice, or enjoy them straight from the plate!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Sweet & Sticky Garlic Ribs?
Sweet & Sticky Garlic Ribs are a popular Canadian-Chinese dish featuring tender pork ribs coated in a rich, glossy garlic and brown sugar glaze.
Where is this rib recipe most popular?
This dish is a staple of Canadian-Chinese cuisine, particularly famous in Ontario and regions near the Canadian border.
Can I use beef ribs instead of pork?
Yes, the recipe is versatile and adapts beautifully to beef ribs.
Is this recipe suitable for chicken?
Absolutely, the sweet and sticky garlic sauce works excellent with chicken pieces as well.
Do I need to parboil the ribs before baking?
No parboiling is required; the ribs cook directly in the sauce to lock in maximum flavor.
How many pounds of ribs are needed for this recipe?
The recipe calls for 4 to 5 lbs of pork spareribs.
How should the rib rack be prepared?
Ask your butcher to slice the rack lengthwise down the middle and then cut them into individual bite-sized pieces.
What is the recommended oven temperature?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) for even cooking.
What are the ingredients in the sticky sauce?
The sauce is made from water, dark brown sugar, soy sauce, minced garlic, and dry mustard.
How much dark brown sugar is used in the sauce?
The recipe requires 1 and a half cups of dark brown sugar to achieve the desired sweetness.
How much soy sauce is added?
Use 4 and a half tablespoons of soy sauce for a savory balance.
How many garlic cloves should I use?
The recipe suggests using 4 to 6 minced garlic cloves, depending on your preference.
Why is dry mustard included in the recipe?
Dry mustard adds a subtle tang and depth that complements the sweetness of the brown sugar.
How do I prepare the garlic sauce?
Combine the ingredients in a saucepan over medium heat and stir until the brown sugar is fully dissolved.
What type of baking pan is best?
A shallow baking pan is recommended so the ribs can be arranged in a single layer.
How long do the ribs bake while covered?
The ribs should bake tightly covered with aluminum foil for the first hour.
What is the purpose of covering the ribs with foil?
Covering the pan traps moisture, which helps the ribs become very tender during the slow-cooking process.
What should I do after the first hour of baking?
Remove the foil and stir the meat gently to ensure all pieces are well-basted.
How long do the ribs bake uncovered?
After the first hour, bake them uncovered for an additional 45 minutes.
How often should I stir the ribs during the final baking stage?
Stir the ribs every 20 minutes during the final 45 minutes to ensure even coating and flavor infusion.
How can I tell when the ribs are done?
The ribs are ready when the meat is very tender and the sauce has thickened into a sticky glaze.
What is the best way to serve these ribs?
They are best served warm over a bed of steaming white rice to soak up the delicious sauce.
Can I use light brown sugar instead of dark?
Yes, you can use light brown sugar, though dark brown sugar provides a richer, more molasses-like flavor.
What gives the ribs their sticky texture?
The stickiness comes from the reduction of the sugar-based sauce during the uncovered portion of the baking process.
Is this recipe considered easy for beginners?
Yes, it is a straightforward recipe that primarily involves simple prep and oven time.
What is the origin of the recipe inspiration?
The recipe is inspired by family traditions and the cozy Chinese restaurants found in Canadian border towns.
Can I adjust the amount of garlic?
Yes, feel free to increase or decrease the number of garlic cloves to suit your personal taste.
Should the ribs be in a single layer in the pan?
Yes, arranging the ribs in a single layer ensures they cook evenly and are properly glazed.
Can I use fresh mustard instead of dry mustard?
Dry mustard is preferred for its ability to incorporate smoothly into the sauce without adding extra moisture.
Are these ribs spicy?
No, these ribs are savory and sweet with a heavy garlic flavor, but they are not spicy.