These Chinese Dry Fried Garlic Ribs are marinated in a salty and garlicky marinade and then deep-fried until golden and crispy—authentic flavor and easy to make.
Can't get enough of ribs? Try my Chinese Honey Garlic Ribs next!
I love dry-fried ribs. They have the perfect salty and garlicky flavor that makes you can't stop eating them.
This recipe is super quick and easy. It only has about 10 minutes of hands-on cooking time. Most of the time is spent simply waiting for the meat to marinate!
🍖 What are Dry-Fried Ribs?
They're a type of ribs that are cooked with a dry coating instead of a wet batter. They're typically deep-fried until they become crispy on the outside.
You can enjoy them as they are (since their flavor comes from the dry coating) or give them a quick toss with salt and pepper seasoning for extra flavor.
⭐ Tips To Make Extra Delicious Ribs
- Add Tons of Garlic: When my mom used to make this, it was always super delicious, and I found out she uses almost half a bulb.
- Marinate: Let the pork ribs marinate for at least 45 minutes, so it has time to penetrate the meat. If possible, leave them overnight for maximum flavor absorption.
- Baking Soda Trick: Add a small amount of baking soda to the marinade. This creates an alkaline environment that works like magic to tenderize the ribs.
- Crispy Coating: Use cornstarch instead of flour for the dry coating. It'll result in a lighter and crispier crust. I've used plain flour, and it gives a chewier texture and doesn't get quite as crispy.
- Pork Ribs: You can use either baby back pork ribs (cut in half) or spare ribs for this recipe.
- Garlic: We'll be using five cloves of garlic for this recipe; feel free to double or triple this amount. Pro tip: I hate chopping garlic, so I use a mini food processor to do it.
- Shaoxing Wine: This is a key ingredient; it adds complexity to the flavor and helps mask gamey flavors in the pork.
- Soy Sauce: Adds salty and savory depth to the marinade
- Salt: One teaspoon adds the perfect amount of saltiness.
- White Pepper: The funky taste of white pepper is fantastic in deep-fried foods.
- Baking Soda: Creates an alkaline environment that chemically tenderizes the meat.
- Cornstarch: Creates a crispy coating for the ribs. You can also use other starches like tapioca or potato.
STEP 1: In a large bowl, combine pork rib pieces, garlic, Shaoxing wine, soy sauce, salt, white pepper, and baking soda. Mix thoroughly until all the pork is evenly coated. Place the bowl in the fridge and let it marinate for at least 45 minutes and up to overnight.
STEP 2: Put cornstarch in a bowl. Remove the ribs from the fridge, and give it a good mix to redistribute the marinade. Coat each pork rib piece with cornstarch.
STEP 3: In a wok, Dutch oven, or high-walled pot, add 1 inch of oil and heat it to 350°F over medium-high heat.
Deep fry the pork ribs in small batches, about 6-8 pieces at a time, for 5-7 minutes until golden brown and crispy. Transfer them to a paper-towel-lined plate, and serve immediately!
🥡 Storage & Leftovers
Storing: Store leftover dry-fried ribs in an air-tight container in the refrigerator for up to 3 days.
Reheating: Reheat leftovers by baking for 5-7 minutes at 375℉ until warmed through.
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Chinese Dry Fried Garlic Ribs
- In a large bowl, combine pork ribs, garlic, Shaoxing wine, soy sauce, salt, white pepper, and baking soda. Mix thoroughly until all the pork is evenly coated. Place in the fridge and marinate for at least 45 minutes and up to overnight.
- Heat about 1 inch of oil over medium-high heat to 350°F.
- While waiting for the oil to heat up, put cornstarch in a bowl. Remove the ribs from the fridge, and give it a good mix to redistribute the marinade. Coat each pork rib piece with cornstarch.
- Deep fry the pork ribs in small batches, about 6-8 pieces at a time, for 5-7 minutes until golden brown and crispy. Transfer them to a paper-towel-lined plate, and serve immediately!