Garlic Spareribs 1950
Transport your taste buds to the golden era with "Garlic Spareribs 1950," a timeless recipe that delivers fall-off-the-bone tenderness and bold, savory-sweet flavors. This dish features succulent pork spareribs lovingly coated in a sticky glaze made from soy sauce, honey, brown sugar, and six cloves of fragrant minced garlic, balanced with a splash of tangy rice vinegar. Oven-baked for over an hour and finished with a glossy cornstarch-thickened sauce, these ribs boast a perfect caramelized exterior and rich umami notes. Garnished with green onions and optional sesame seeds, this retro-inspired recipe is a show-stopping centerpiece for dinners or gatherings. Pair it with fluffy steamed rice for a meal that’s both comforting and unforgettable.
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Recipe Information
Ingredients
- 2 pounds pork spareribs
- 6 pieces garlic cloves, minced
- 0.5 cup soy sauce
- 0.25 cup honey
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 0.25 cup water
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 2 pieces green onions, thinly sliced
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
Preheat your oven to 325°F (160°C).
Using a sharp knife, cut the pork spareribs into individual segments by slicing between the bones.
Heat the vegetable oil in a large skillet over medium-high heat. Lightly sear the spareribs on all sides until browned, about 2-3 minutes per side. Work in batches if necessary. Remove and set aside.
In a small mixing bowl, whisk together the soy sauce, honey, brown sugar, minced garlic, rice vinegar, and water until combined.
In a large, oven-safe baking dish, arrange the spareribs in a single layer. Pour the sauce mixture evenly over the ribs, ensuring they are coated well.
Cover the baking dish tightly with aluminum foil to prevent moisture from escaping. Place in the preheated oven and bake for 1 hour, turning the ribs halfway through to ensure even cooking.
After 1 hour, remove the foil and increase the oven temperature to 375°F (190°C). Continue baking uncovered for 20-30 minutes, basting the ribs every 10 minutes with the sauce to create a sticky glaze.
Meanwhile, in a small bowl, mix the cornstarch with 2 tablespoons of cold water to create a slurry.
Once the ribs are done cooking, transfer them to a serving platter. Pour the remaining juices and sauce from the baking dish into a skillet over medium heat. Bring the sauce to a simmer, then add the cornstarch slurry, whisking constantly until the sauce thickens, about 2 minutes.
Drizzle the thickened sauce over the spareribs. Garnish with thinly sliced green onions and sesame seeds, if desired.
Serve hot with steamed rice or your favorite side dishes and enjoy!
Nutrition Facts
Calories |
4233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 347.4 g | 445% | |
| Saturated Fat | 121.0 g | 605% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 5370 mg | 233% | |
| Total Carbohydrate | 90.1 g | 33% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 67.7 g | ||
| Protein | 149.3 g | 299% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2671 mg | 57% | |
*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.
