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Showing 1-6 of 6
By Leah Jones
on February 25, 2003
on December 09, 2012
I have to say this is the BEST Dry Garlic Rib recipe ever! I followed the recipe word for word, and it turned out even better than most I have tried in restaurants! I added extra garlic, just because I love garlic so much! Thanks for sharing, I will be making this again :) and its so very easy and fast! 5 Stars from me! :)people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 28, 2010
GREAT RECIPE! My first time doing dry garlic spareribs..the stuff in take-out is fatty and not very good! I had 3 lbs to make, and followed Chef's lead about the salt. I used 1/2 salt and 1/2 powder. AND pulled off some fat!MMMMMMMMMMMMMMM the BEST! I work as a nurse and had abit leftover so..of course decided to share. I gave out the recipe like MAD! Thanks!!!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 14, 2009
I thought this recipe was very good... but not perfect. I mean food is such a subjective thing that there's no way it'll be a 5-star recipe to everyone, and that's okay. That being said I'm sure this recipe will appeal to the broad spectrum of people out there, maybe I'm just weird. I found this to be a little too salty. Like I said, maybe just a personal preference. It could be because I used Silver Swan soy sauce, from the Phillipines. The sodium content is roughly the same as others. Maybe next time I would halve the garlic salt (1/2 TBS garlic salt, 1/2 TBS garlic powder) and try using light soy sauce (I have a fantastic light soy, Pantai from Thailand) that has a slightly lower sodium content than the Silver Swan.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on May 06, 2005
on March 15, 2003
Serving Size: 1 (140 g)
Servings Per Recipe: 2