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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.

Does this sound good? Please rate.

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


  • 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


  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!

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


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.

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.

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


Susan Zutautas (author) from Ontario, Canada on April 03, 2020:

Rob, Enjoy it! :)

Rob B. on April 02, 2020:

OMG RubyFoods MTL.

Will try this recipe tonight

Susan Zutautas (author) from Ontario, Canada on September 30, 2019:

Valerie, I know Walmart here in Canada sells VH products. Maybe ask Walmart to bring it to their store for you.

Valerie Lucas on September 29, 2019:

I'm from Montreal also and have been looking for VH products for years but can not find it is stores. What stores have you found it in. Ebay and Amazon are too expensive. I looked in stores in NY and we moved to NC and haven't found it here either. Thank yo

John thomas on August 30, 2018:

My mom made the best ribs. The best recipe from montreal requires molasses. I remember her making them with home made fried rice and egg rolls( real egg rolls, not spring rolls). Anyway the best recipe wont be in a name brand bottle, its home made. Honey



Soy sauce

Chinese five spice

Lil water

Boil ribs til almost fall off the bone then boil in honey garlic water mixture until water evaporates. Ribs will come out sticky and delicious.

Susan Zutautas (author) from Ontario, Canada on December 16, 2017:

Hi Linda, So glad that you liked the garlic spare ribs. Happy Holidays! I was born in Montreal :)

Linda on December 16, 2017:

I made these tonight, so easy, the best I've made ever. Unfortunately no leftovers, will know better next time. Wishing you a great weekend from a very cold Montreal.

Susan Zutautas (author) from Ontario, Canada on May 15, 2016:

Hi Mr. Happy, They're not really crispy at all, but moist and juicy :)

Susan Zutautas (author) from Ontario, Canada on May 15, 2016:

R Talloni, I hope that you enjoy the ribs as much as we do.

Mr. Happy from Toronto, Canada on May 12, 2016:

Those look yummy lol I just got hungry all of a sudden.

The boiling part is the secret to the meat coming right-off the bones when You bite into them. : )

What struck me as strange was that there is no mention of grilling, or BBQing them - that's what I do after the boiling part. Here You just boil them a second time in that sauce? How do they come-out looking crispy from just boiling?

Thanks for the recipe. Cheers!

RTalloni on May 12, 2016:

Well that really is easy an easy recipe! I'm looking forward to trying it.

Susan Zutautas (author) from Ontario, Canada on November 23, 2013:

JPSO, They're very easy to make. Hope that you enjoy the recipe/

JPSO138 from Cebu, Philippines, International on November 22, 2013:

I love eating ribs. I never thought it would be so easy to make. I will definitely give this a try one of these days.

Susan Zutautas (author) from Ontario, Canada on December 15, 2012:

RH, I'm so glad that you and your family enjoy this recipe.

Kelly Umphenour from St. Louis, MO on December 14, 2012:

Yum yum! Mine are on the stove just beginning to boil right NOW!

Vespa Woolf from Peru, South America on December 04, 2012:

That's a helpful tip. Thanks!

Susan Zutautas (author) from Ontario, Canada on December 04, 2012:

vespawoolf, If you can't find the VH sauce you'll probably be able to find something very similar. Look in the Chinese cooking section of your grocery store. Thank you and hope you enjoy the ribs.

Vespa Woolf from Peru, South America on December 03, 2012:

I enjoyed your childhood memory of spareribs. I'm also a huge fan and I love garlic. This sounds like the recipe for me! I've never seen VH cooking sauce but will definitely look for it now. It's getting close to lunch time and after reading your delicious hubs, I'm starving. : )

Susan Zutautas (author) from Ontario, Canada on November 04, 2012:

moonlake, Thanks so much!

bdegiulio, Nice to meet you, and I hope you enjoy the recipe.

Bill De Giulio from Massachusetts on November 03, 2012:

Susan, you definitely caught my eye with these great sounding ribs. Will have to give this recipe a try. Thanks so much for sharing with us.

moonlake from America on November 03, 2012:

My hubby would love this. He crazy about spareribs. Thanks for the recipe. Voted up and pinned. Shared

Susan Zutautas (author) from Ontario, Canada on October 25, 2012:

drbj, I'm with you on that .... garlic anything is great!

drbj and sherry from south Florida on October 25, 2012:

You did hit the spot with this wonderful sparerib recipe, Susan. Spareribs are my #1 favorite food and garlic is my #1 favorite condiment, er ... flavoring, er ... herb ... whatever! My tastebuds send their thanks, m'dear.

Susan Zutautas (author) from Ontario, Canada on October 25, 2012:

Vincent, I just heard back from ConAgra Foods and this is what their reply was to my question about MSG in their sauces:

Thank you for your email concerning our VH Sauces.

I appreciate your interest in our products! If MSG is added to a product, it would be listed on the ingredient label. However, MSG can occur naturally in some food ingredients as free glutamate or glutamic acid. Consumers who may have sensitivities are advised to check the ingredient list on product packages. Thanks again.

Susan Zutautas (author) from Ontario, Canada on October 25, 2012:

Ruby, and Mhatter, Thank you both :)

Susan Zutautas (author) from Ontario, Canada on October 25, 2012:

lovedoctor, Thanks so much.

RH, Another way you may want to try ribs is to put them into a roasting pan with seasoning and about an inch of water. Cover with foil and cook them in the over on 250 for 1 - 2 hours and then throw them on the grill or under the broiler with BBQ sauce. The meat falls off the bones :)

Martin Kloess from San Francisco on October 24, 2012:

Let me see... you're giving a garlic lover a garlic-sparerib recipe and you don't want him to love you? :))

Ruby Jean Richert from Southern Illinois on October 24, 2012:

I haven't had spareribs in ages. Yours looks so good. I know the sauce is the key. I will make it soon. Thank you..You are such a good cook.

Kelly Umphenour from St. Louis, MO on October 24, 2012:

I can not wait to try that sauce...my entire family loves ribs. Last time I made them (about a week ago) my nephew was here - we made two slabs. I boiled one slab according to instructions I found...and I did the other slab how I always have. I just take a knife and peel all that skin off and grill them.

We wanted to see which came out best - the boiled ones totally won! It does not suck the flavor out like I thought it would! I never knew they could be cooked like that and oh my goodness - the difference is remarkable.

lovedoctor926 on October 24, 2012:

Simply delicious and mouth-watering! Voted up awesome!

Susan Zutautas (author) from Ontario, Canada on October 24, 2012:

Thanks Frank and glad you liked the intro.

Vincent I was hoping you'd see this hub as I was sure that you would be familiar with Ruby Foo's. MSG is not listed on the jar but I've emailed the company to find out for you, and I'll let you know as soon as I hear back from them.

Vincent Moore on October 24, 2012:

Susan I remember Ruby Foo's very well, I've been there numerous times in the 60's and 70's with family and friends. You're right about the rib s they are off the wall and so delicious. They seem simple enough to make adding the VH Sauce, I'm sure I can find a jar at either of the big box supermarkets I shop at. My question, is their MSG in this sauce, I have an intolerance to MSG and I substitute it with Oyster Sauce when I cook Asian foods. I will give this recipe a try for sure, sounds so yummy. I love ribs one of my favourite meats. Rated Up and shared.

Frank Atanacio from Shelton on October 24, 2012:

Justasksusan now you've hit a homerun!!!! voted and rated the highest I could rate can't wait to try these and good lead into your rcipe :) Frank

Susan Zutautas (author) from Ontario, Canada on October 24, 2012:

Pam, Usually it will be in the Chinese cooking section. Thanks so much!

vocalcoach, Yes a very recipe, and thank you.

Susan Zutautas (author) from Ontario, Canada on October 24, 2012:

Carol, I'd be lost without garlic :) Love it!

Bill, Thanks :)

brtbell, I've been cooking ribs quite a bit lately as they've been on sale here quite a bit.

I keep meaning to ask if the RSD is getting any better.

Audrey Hunt from Pahrump NV on October 24, 2012:

Susan - This is not only the best recipe I have found for spareribs, it's also the easiest. As soon as I stop drooling all over my keyboard, I will vote up, 5* across and share!

Pamela Oglesby from Sunny Florida on October 24, 2012:

I don't remember seeing any VH products in my store, but I will look. Your spare ribs look delicious. Voted up and useful. Thanks for the recipe.

Randi Benlulu from Mesa, AZ on October 24, 2012:

These sound really good! I appreciate the step by step. I haven't really cooked ribs, too much.

Bill Holland from Olympia, WA on October 24, 2012:

I can't imagine those not being delicious! My goodness they look great, sound mouthwatering, and I am now soooooo hungry!

carol stanley from Arizona on October 24, 2012:

If those don't look mouthwatering I don't know what does. I am getting hungry and it is only 6AM. Garlic does enhance everything in my opinion. Great recipe and voting up and sharing.

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