Chinese Dry Fried Garlic Ribs
You are either a wet ribs guy or a dry ribs guy. If you've never been on the side of dry ribs, I hope this recipe can change your mind. This is a family recipe from my mom, and it's super easy to make. The salty garlic coating is to die for.
Ingredients
- 1 ½ pounds pork ribs (either baby back pork ribs cut in half or spare ribs)
- 5 cloves garlic
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce
- 1 teaspoon coarse kosher salt
- ¼ teaspoon ground white pepper
- ½ teaspoon baking soda
- ⅓ cup cornstarch (or potato or tapioca starch)
Instructions
- 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!
Notes
For extra crispy ribs, you can do a second fry. After the first fry, place the ribs in the fridge or freezer for at least 20 minutes to cool down. Then, re-fry them for 1 minute at 400°F
Nutrition
Calories: 264kcalCarbohydrates: 9gProtein: 13gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 64mgSodium: 1035mgPotassium: 218mgFiber: 0.2gSugar: 0.1gVitamin A: 0.3IUVitamin C: 1mgCalcium: 21mgIron: 1mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!