Name: Crispy Salt and Pepper Pork Spare Ribs with Fried Garlic
Prep time: 1 h 5 min
Cook time: 40 min
Total time: 1 h 45 min
Cuisine: Asian
Ingredients: 3 lbs pork spare ribs (cut into bite-sized riblets); 2 teaspoons fine sea salt; 1/2 teaspoon ground black pepper; 5 cups water; 3 green onions (cut of bottom stems for braising and thinly slice remaining green onions for garnish); 3 slices fresh ginger; 1 large egg; 1 tablespoon Shaoxing wine (optional); 1/2 cup cornstarch; Splash of water (about 1/4 cup); Frying oil (vegetable, canola, or peanut); 1 whole head of fresh garlic (minced); 1/2 teaspoon salt; 1/4 teaspoon granulated sugar; 1/4 teaspoon ground black pepper; 1/8 tsp or pinch MSG (optional)

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Crispy Salt and Pepper Pork Spare Ribs with Fried Garlic - Sườn Rang Muối Tiêu Tỏi Phi

Crispy and garlicky, these pork spare ribs are essentially the classic salt and pepper ribs you love from the restaurants but loaded with extra fried garlic.

The outside is a thin and crispy crust, while the inside remains incredibly tender. Known in Vietnamese as Sườn Rang Muối Tiêu Tỏi Phi, this dish is an absolute must-make if you are a lover of fried garlic and savory porky goodness.

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.

You also can’t rely on the “baking soda hack” like we do for thin slices of meat in restaurant-style beef and broccoli. It just isn’t effective on thicker, bone-in cuts because you’d have to leave the baking soda longer. This would result in the meat tasting a bit metallic.

The Two-Step Process for Tender Pork Ribs

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

Tenderize First: Instead of frying raw meat, we braise the ribs until they are perfectly tender.
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 handful of freshly fried garlic, which I simply fry up in the same frying oil.

How to Make Crispy Salt and Pepper Pork Spare Ribs with Fried Garlic - Suon Rang Muoi Tieu Toi Phi — String of pork spare ribs

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 Salt and Pepper 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.

In a large bowl, marinate with Shaoxing wine, salt, and pepper for at least 1 hour or overnight covered in the fridge for best results.

Bring just enough water to cover to a boil in a medium pot. Add marinated pork spare ribs, 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. We will lose some of the seasonings in the braising and it’s ok.

Step 2: 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.

Working in batches so you don’t crowd the pot, deep-fry the ribs for just 2 to 3 minutes, or until the cornstarch batter gets crispy and golden since the pork is already fully cooked. Remove the ribs and set them aside.

Step 3: The Salt & Pepper 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 4: 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.

Top the ribs with the fried garlic, and finish with the remaining green parts of the green onions for a pop of color.

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)

Can I steam the marinated pork ribs? Yes, 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/braise mine only because I save that flavorful pork stock for a separate soup recipe.

Can I use an air fryer instead of deep frying? Yes, though the texture will be slightly different. If you’re looking for a pork rib air fryer recipe, try this lemongrass version.

What type of ribs should I buy? Look for pork spare ribs or St. Louis ribs. You specifically want the long, thin strips sold at your local Asian grocery store. Simply cut between the bones to get the perfect bite-sized pieces. American grocery stores typically carry large, whole slabs that are incredibly difficult to cut down yourself at home.

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.