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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 10 |
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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. Ingredients:
6 lbs spareribs |
vegetable oil |
1 cup water |
3 -4 tablespoons garlic powder (to taste) |
1 tablespoon curry powder |
1 tablespoon ground ginger |
1 cup soy sauce |
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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