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Garlic Spare Ribs Recipe

One of Susan's passions is cooking and creating new recipes for family and friends.

Garlic Spareribs

Garlic Spareribs

Love My Ribs

Garlic spareribs bring back fond childhood memories for me. When I was a little girl living in Montreal, my dad and I used to go out for dinner quite often on a Saturday night. Whenever he would ask me what I'd like for dinner, my usual reply would be spareribs. Seems I could never get enough of them. We would jump in the car and head to Ruby Foo's. This was back in the 1960s before the restaurant became a hotel. I recall it was a comfortable restaurant with friendly staff, and I always felt at home there.

We'd order ribs and steamed rice along with a vegetable dish. The ribs would come in a large bowl and be smothered in this wonderful garlic sauce. The sauce was so good we'd spoon it onto the rice.

When we moved away from Montreal, my dad would try to replicate the ribs with all kinds of concoctions. I remember one day coming home late to a man that was quite upset. He had spent all day cooking one of his replicated sauces, and because I was three hours late for dinner, he made me sit and eat a third of what he'd made. Let's just say they were the worst ribs I've ever eaten.

After many years and pots and pots of ribs, he hit on a sauce he found, and I have to say it's the closest I've ever tasted to Ruby Foo's garlic spareribs. Thank you VH!

The sauce is from VH Sauces and is called Strong Garlic Rib Cooking Sauce. When dad found this sauce, you would have thought that he'd won the lottery.

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Cook Time

Prep timeCook timeReady inYields

10 min

1 hour 10 min

1 hour 20 min

Will serve 4 people

The two ingredients needed for this dish, ribs and VH Strong Garlic Sauce

The two ingredients needed for this dish, ribs and VH Strong Garlic Sauce

Ingredients

  • 2 pounds of pork side ribs (back ribs can be used as well), cut individually or in sections
  • 1 jar of VH Strong Garlic Rib Cooking Sauce

Instructions

  1. Prepare the ribs by rinsing them under cold water and cutting them individually or in four sections with a sharp knife.
  2. Place in a large pot and cover with water. Bring the water to a boil and turn the heat down to medium and cover the pot. Let the ribs gently boil for 60 minutes.
  3. Drain the ribs and set aside. Wash out the pot or use another pot to boil the VH sauce. Once the VH sauce is boiling, add the ribs and stir. Boil for 5 to 8 minutes.
  4. Place ribs with sauce into a bowl. Serve and enjoy!
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Dinner's Ready, Let's Eat!

Garlic spareribs with a side of steamed brown rice and steamed mixed vegetables.

Garlic spareribs with a side of steamed brown rice and steamed mixed vegetables.

Side Dishes to Serve With Garlic Spare ribs

One or more of the following side dishes go quite well with the garlic spare ribs:

  • Steamed rice
  • Fried rice
  • Vegetable stir fry
  • Steamed veggies
  • Shrimp stir fry
  • Chicken stir fry
  • Egg rolls
  • Spring rolls
  • Asian salad

Ribs

For each question, choose the best answer. The answer key is below.

  1. Where do the side ribs come from?
    • The pigs side
    • The pigs back
    • These are the ribs that lie against the belly of the pig
  2. What type of ribs are more expensive?
    • Back ribs
    • Side ribs
  3. Which ribs are considered to be meatier?
    • Back ribs
    • Side ribs

Answer Key

  1. These are the ribs that lie against the belly of the pig
  2. Back ribs
  3. Back ribs

VH Sauces

There are many different types of VH Sauces to choose from. You can find them in most grocery stores or purchase them from ebay.

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If you would like to see more of my recipes or read more of my Hub articles please follow the link below. Thank you for visiting.

Questions & Answers

Question: How do you cook ribs using VH Sauce in a slow cooker?

Answer: If I were to make ribs in a slow cooker, I would season the ribs, place them in the bottom of the cooker, pour the VH sauce over them, turn them over and make sure that they are well coated in the sauce. Make sure the ribs are meaty side down, cover and cook on high for 4 hours.

© 2012 Susan Zutautas

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