Description
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. If you are a lover of fried garlic and savory porky goodness, you will love this recipe.
Ingredients
Units
Scale
Pork Ribs
- 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
Batter
- 1 large egg
- 1 tablespoon Shaoxing wine (optional)
- 1/2 cup cornstarch
- Splash of water (about 1/4 cup)
Frying
- Frying oil (vegetable, canola, or peanut)
- 1 whole head of fresh garlic (minced)
Salt and Pepper Seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon granulated sugar
- 1/4 teaspoon ground black pepper
- 1/8 tsp or pinch MSG (optional)
Instructions
- 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 about one hour. Bring water (about 5 cups) 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. We will lose some of the seasonings in the braising and it’s ok.
- Deep fry 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. Remove the ribs and set them aside.
- The final dusting: Transfer crispy ribs to a wide mixing bowl. Sprinkle in your salt and pepper mixture. Give everything a few good tosses so the ribs are completely coated.
- Fry 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. Serve and enjoy!
- Prep Time: 5 minutes
- Marinating Time: 1 hour
- Cook Time: 40 minutes
- Category: Appetizer, Side Dish
- Method: Stovetop
- Cuisine: Asian, Chinese, Vietnamese