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Jaywalker Magazine's Easy Dry Garlic Spare Ribs Recipe

Metric Measures Version

(For American Measures, Click Here)

Created by J.D. Casnig, Chief, Cook and Bottle Washer

This recipe was put together to mimic the sauce from a restaurant I worked at as a child. The sauce was so good that even when you were full, you kept dipping your fingers. I think this recipe matches that sauce, as it's a favourite among my family and friends. Though it's written for pork side ribs, many enjoy it with back ribs or chicken.

  • Ease: Very easy and simple, total labour time only 15 minutes. Easy clean up.

  • Adjustability: Thickness, sweetness, sourness, saltiness and garlic strength. Also enjoyed with other meats. Serves four, but easily divided.

  • Time: 35 minutes ribs, 15 minutes sauce, 20 minutes rice; 5 minutes sesame seeds; 40 minutes altogether.

  • Storage: Sauce keeps very well and is ideal for canning.



Large pot of salted boiling water.

1 or 2 sides of pork ribs (1 or 1 kg), preferably short cut.


500 ml water

125 ml dark soy sauce

250 ml  dark brown sugar,  firmly packed; (or light brown sugar and a drizzle of molasses)

250 ml white sugar

2 heaping tablespoons cornstarch

2 tablespoons vinegar

2 to 4 tablespoons crushed dried garlic (substitute with fresh but not powdered or grated garlic)


1 litre cooked long grain rice


2 tablespoons sesame seeds

2 green onions chopped

1 sweet, ripe orange, sliced

Wash ribs well, removing all bone chips and place whole strips into the large pot of boiling water. Cook until meat begins to come away from the ends of the bone. Drain and cut into single ribs.

Meanwhile, mix thoroughly the 500 ml of water, soy sauce, brown sugar, white sugar and cornstarch in a two litre sauce pan. Heat quickly until simmering, stirring constantly, then keep at a simmer, stirring occasionally, until the sauce begins to stick to the spoon. Stir in vinegar and garlic.

Add pork ribs to sauce, simmering lightly and stirring often for at least 5 minutes or until the ribs are well coated (longer simmering is even better). Meanwhile, brown sesame seeds in a small pan over medium heat, shaking them constantly until they just start to snap, making sure they do not burn. Remove seeds from pan immediately. 

Serve ribs over rice,  sprinkling liberally with sesame seeds and green onion and garnish with orange twists.

Leftovers are highly unlikely!




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