Montreal ribs, dry garlic ribs, Chinese ribs… they go by so many different names but they’re results are always DELICIOUS and remarkably easy to make. When living in Canada, I used to be able to buy the sauce already made; you simply pour the contents over ribs and simmer until cooked. Moving to Texas, however, meant I did without a lot of my favorites, including dry garlic ribs. Enter the Internet, and after a bit of digging, I found a recipe. It’s been tweaked over the years, but the results are the same. Succulent and tender ribs coated in a glossy sauce that is garlicky, sweet and savory all at once. From start to finish these take about an hour, and they go great with rice and a nice, green veggie. Enjoy!
- pork ribs - use back ribs or the long St. Louis style ribs, count on about 4 ribs per person
- brown sugar - 1 1/2 cups
- water - 1 1/2 cups
- garlic - 5 large cloves, sliced or minced
- soy sauce - 5 tbsp
- dry mustard - 2 tbsp
- salt - a good pinch
1. Prepare the ribs by first rinsing off any bone shards, then cut apart the ribs in one or two bone sections.
2. Combine the brown sugar, water, garlic, soy sauce, dry mustard and salt in a pan large enough to hold the ribs, preferably in one layer.
3. Simmer the ribs in the sauce on a very low heat (you want a gentle simmer) with a lid, turning about every 20 minutes. They'll be tender and juicy after an hour.
4. For the last 20 minutes, remove the lid and allow the ribs to continue simmering, letting the sauce reduce until it has thickened, darkened in color and it is glossy.
5. Skim some of the fat from the sauce and serve liberally over the ribs with rice.