The Restaurant-Quality Texture

How do you get that perfect, soft, melt-in-your-mouth texture that still packs a crunch on the outside? It all comes down to a simple two-step process.

You can’t really toss raw ribs straight into the deep fryer; they will end up a bit chewy and tough. I know because I tried and failed.

The Two-Step Process for Tender Pork Ribs

To get the best of both worlds (tender meat and a crispy exterior), here is how we do it:

Tenderize First: Instead of frying raw meat, we braise the ribs until they are perfectly tender. Tip: You can also steam the ribs if you don’t want any of that rich, bone-in goodness leaching away into the cooking liquid. I usually boil and braise mine because I save that flavorful pork stock for a separate soup recipe.
Batter and Fry: Once the ribs are tender, we batter them lightly and give them a quick deep-fry just to crisp up the exterior.
Toss and Serve: Finally, the hot, crispy ribs are tossed in a classic salt and pepper mixture along with a massive handful of freshly fried garlic, which I simply fry up in the same frying oil.

What You Will Need

Pork Spare Ribs: You can find these sold as long strips of small riblets at most Asian grocery stores. Simply cut between the bones to separate them into individual pieces.
Aromatics: The white parts of green onions and a few slices of fresh ginger (no need to peel!). We toss these into the pot during the braising step to tenderize the meat and infuse it with a wonderful aroma.
Marinade: Shaoxing wine, salt, and pepper. The wine adds a fantastic, authentic flavor, but you can skip it if you don’t have any on hand. The salt and pepper ensure the meat itself is seasoned directly.
The Batter: To get that signature crispy crust, we coat the braised ribs in a mixture of one whole egg, cornstarch, and a splash of water to bring it together. (Note: If you want to save the yolk for another recipe, you can easily just use the egg white here!)
The Seasoning: The dusting at the end that makes the dish. You’ll need extra salt, black pepper to taste, a bit of sugar for balance, and a pinch of MSG for that undeniable restaurant umami. Feel free to omit if prefer.
The Garnish: Fried garlic is the star here. You can buy it pre-made at the store, or chop up fresh garlic and deep-fry it yourself in the same oil used for the ribs. For a pop of color, thinly slice the green parts of your green onions to sprinkle on top at the end. It’s optional, but it makes the dish look beautiful.

How to Make Crispy Garlic Pork Ribs

Step 1: Prepare Pork Ribs

Cut the string of pork spare ribs into bite-sized pieces by cutting between the bones. Give it a good rinse until water runs clear.

Bring water to a boil in a medium pot. Add your pork spare ribs, salt, green onion whites, and ginger slices.

Let the ribs gently boil for about 30 minutes until the meat is tender but not completely falling apart. Once they are done, remove the ribs from the broth.

Step 2: Season the Ribs

In a large bowl, toss the pork ribs with the Shaoxing wine, salt, and pepper. Set aside to marinate for at least 30 minutes.

Step 3: Fry the Ribs

Heat your frying oil to 325°F. To the ribs, add the beaten egg, cornstarch, and water. Mix it really well until every piece has a thin, even coating.

Step 4: The Final Dusting

Transfer crispy ribs to a large, clean mixing bowl. Sprinkle in your salt and pepper mixture (salt, sugar, black pepper, and MSG). Give everything a few good tosses so the ribs are completely coated.

Step 5: Make Fried Garlic and Finish

Place the freshly minced garlic into a fine-mesh metal sieve and carefully lower it into the hot oil. Fry until it turns a light golden brown, then lift the sieve out and let the garlic drain off the excess oil.

Pro Tips for Success

Don’t toss the boiling liquid! That leftover water makes for a great stock! Strain it and save it to use as a rich pork broth base for a quick Vietnamese canh (soup) to serve alongside these ribs.
The fine-mesh sieve is crucial for the garlic. Minced garlic burns quickly. Lowering a metal sieve into the oil allows you to pull all the garlic out at the exact moment it turns perfectly golden. Aim for a light golden color to be on the safe side. If it’s burnt, it will taste bitter and that’s no good.
Don’t skip the MSG. If you are chasing that authentic, mouth-watering restaurant flavor, that small pinch of MSG in the final toss is the secret ingredient.

Frequently Asked Questions (FAQs)

Why do I have to boil the ribs first? Pork ribs are a tough cut of meat with a thick bone. If you were to drop raw ribs straight into the deep fryer, the outside batter would burn long before the inside meat cooked through and became tender. Boiling them first guarantees that melt-in-your-mouth texture just like the Chinese restaurant.

Storage & Reheating

Keep leftover ribs in an airtight container in the fridge for up to 3 days. Reheating is best in an air fryer or small toaster oven to get them crispy again, but the microwave works well as a quick and easy option.

To reheat, air fry at 375°F for 3 to 5 minutes, or bake in a 400°F oven for about 8 minutes until warmed through and crispy.