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Yummmmmm eeeeeeeeee not much more to say.
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! :)
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!!!
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.
AWESOME recipe, just like the chinese restaurants!!! A must have recipe and easy to make!!!
Have been looking for this recipe for years. Sounds great. Thank you, thank you, thank you