Chinese Garlic Spareribs Quebec City Style
Unleash bold fusion flavors with these Chinese Garlic Spareribs, inspired by Quebec City’s signature twist on a classic! Tender pork spareribs are marinated in a mouthwatering blend of soy sauce, garlic, and maple syrup—a nod to Canada’s iconic ingredient—before being oven-baked to perfection. The ribs are then glazed with a rich, sticky sauce made from the marinade, thickened with a cornstarch slurry for an irresistibly glossy finish. Garnished with a sprinkle of sesame seeds and optional green onions, these ribs deliver the perfect balance of savory, sweet, and tangy in every bite. Ideal for a cozy family dinner or as a show-stopping appetizer, this dish is a flavorful celebration of cultural fusion.
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Recipe Information
Ingredients
- 2 lbs Pork spareribs
- 4 cloves Garlic cloves, minced
- 0.5 cup Soy sauce
- 0.25 cup Maple syrup
- 2 tbsp Brown sugar
- 2 tbsp Rice vinegar
- 2 tbsp Ketchup
- 1 tsp Cornstarch
- 1 tbsp Water (for cornstarch slurry)
- 2 tsp Sesame seeds (for garnish)
- 2 tbsp Green onions, chopped (optional garnish)
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cut the pork spareribs into individual rib portions and season them evenly with salt and black pepper.
In a large mixing bowl, combine soy sauce, maple syrup, brown sugar, rice vinegar, ketchup, and minced garlic. Mix well to form the marinade.
Place the ribs into the bowl with the marinade, ensuring they are fully coated. Let the ribs marinate for at least 20 minutes, or up to 1 hour for deeper flavor.
Arrange the marinated ribs on a baking tray lined with aluminum foil or parchment paper. Reserve the leftover marinade.
Bake the ribs in the preheated oven for 40 minutes, turning them halfway through to ensure even cooking.
While the ribs are baking, pour the reserved marinade into a small saucepan. Bring it to a simmer over medium heat.
In a small bowl, mix the cornstarch and water to create a slurry. Add the slurry to the simmering marinade and cook until it thickens into a glaze, about 2–3 minutes. Remove from heat.
After 40 minutes of baking, brush the ribs generously with the prepared glaze. Return the ribs to the oven and bake for an additional 15–20 minutes, or until they are caramelized and tender.
Remove the ribs from the oven and let them rest for 5 minutes.
Garnish with sesame seeds and chopped green onions, if desired, before serving.
Nutrition Facts
Calories |
4038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 322.8 g | 414% | |
| Saturated Fat | 117.5 g | 588% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 7850 mg | 341% | |
| Total Carbohydrate | 94.0 g | 34% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 76.7 g | ||
| Protein | 148.9 g | 298% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2576 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
