Craving a dish that’s both incredibly flavorful and surprisingly easy to make? Look no further than these authentic Chinese dry garlic spareribs. Forget the greasy, overly-sweet versions you might find elsewhere; this recipe delivers a robust, savory experience that highlights the natural deliciousness of the pork. The secret lies in a carefully balanced blend of aromatic garlic, soy sauce, and a touch of sweetness, all meticulously crafted to create perfectly tender, fall-off-the-bone ribs with a captivating dry, sticky glaze. Imagine the satisfying crunch of perfectly caramelized edges and the rich, savory aroma filling your kitchen.
This recipe unlocks the magic of authentic Chinese dry garlic spareribs, achieving restaurant-quality results in your own home. Ready to embark on a culinary journey? Let's dive into the step-by-step instructions to create this irresistible masterpiece, one delicious bite at a time.
Tools Needed
- Instant Pot
- Cleaver
- Wok
Ingredients
- Pork back ribs: 4 lbs
- Water: 10 cups (approx.)
- Cooking oil (peanut oil): 4-5 tablespoons
- Ginger: 2 tablespoons (chopped)
- Garlic: 3 tablespoons (chopped)
- Onion: 1 whole (sliced)
- Light soy sauce: 2-5 tablespoons
- Dark soy sauce: 1 tablespoon
- Pork bone broth: 1/4 cup
- Sea salt: a dash
- Sugar: a dash
Step-by-Step Instructions
Step 1. Prepare the Ribs
- Wash and cut the ribs into large slabs (3 slabs per rib).
- Parboil the ribs in boiling water for 10 minutes to remove impurities. Rinse under cold water.
- Separate the ribs using a cleaver if needed.
- Place the ribs in the Instant Pot, covering them with water.
- Steam the ribs on high pressure for 20 minutes. Let it sit on warm for 10 minutes, then manually release the pressure.
Step 2. Pressure Cook the Ribs
- Place the ribs in the Instant Pot, covering them with water.
- Steam the ribs on high pressure for 20 minutes. Let it sit on warm for 10 minutes, then manually release the pressure.
Step 3. Sauté Aromatics and Sauce
- Preheat a wok over medium heat. Add 4-5 tablespoons of peanut oil.
- Stir-fry chopped ginger and garlic in the wok until fragrant.
- Add sliced onions and stir-fry.
Step 4. Combine and Finish
- Add the pressure-cooked ribs to the wok. Add more oil if needed to coat the ribs.
- Add light soy sauce, dark soy sauce, pork bone broth, a dash of sea salt, and a dash of sugar. Stir well.
- Increase the heat to high and cook until the sauce reduces, and the ribs are well coated.
- Serve immediately.
Read more: Super Easy Fall-Off-Bone Chinese Style Ribs: One-Pot Recipe
Tips
- For chewier ribs, reduce the Instant Pot cooking time to 8-10 minutes.
- For firmer ribs, let them cool after pressure cooking before stir-frying, or even better, leave them overnight.
Nutrition
- N/A
FAQs
1. Can I use other types of garlic besides dry garlic?
While dry garlic provides the best flavor profile for this recipe, you can substitute with fresh garlic. Use about 3-4 cloves of fresh garlic, minced, for every tablespoon of dry garlic.
2. How can I make sure the spareribs are tender?
Ensure the spareribs are cooked low and slow, allowing enough time for the meat to become tender. Basting regularly with the sauce helps keep them moist.
3. Can I make this recipe ahead of time?
Yes! The spareribs can be prepared a day ahead and reheated. Store them in the refrigerator and reheat gently in the oven or on the stovetop.
These authentic Chinese dry garlic spareribs are a testament to the power of simple, well-executed flavors. With tender meat and a captivatingly savory glaze, this recipe is sure to become a family favorite. Enjoy the delicious results of your culinary journey!