Garlic Fried Crispy Pork Ribs Recipe

Trim and cut

Trim excess fat from the ribs and cut into bite-size pieces (about 2–3 cm). Pat dry with paper towels.

Marinate

Place the rib pieces in a bowl. Add kosher salt, white pepper, light soy sauce, Shaoxing wine, and 2 tablespoons cornstarch. Massage to coat evenly. Cover and refrigerate for at least 30 minutes (up to 2 hours). The cornstarch in the marinade helps tenderize and creates a light crust under the coating.

While ribs marinate, whisk together all-purpose flour, 1/2 cup cornstarch, baking powder, garlic powder, and coarse black pepper in a shallow bowl or tray. Make sure mixture is lump-free.

After marinating, toss the ribs lightly to remove excess marinade liquid. Dredge in the dry coating so each piece is evenly covered; press the coating onto the surface to adhere. Shake off excess and set coated pieces on a wire rack for 10 minutes to set the coating.

Pour oil into a deep heavy-bottomed pot or wok to a depth of about 6 cm (enough to submerge pieces). Heat oil over medium-high heat to 160°C (320°F) for the first fry. If you don’t have a thermometer, test with a small pinch of coating — it should sizzle steadily but not brown rapidly.

Fry the coated ribs in batches (do not overcrowd) for 5–6 minutes per batch at 160°C, until cooked through but not deeply browned. Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain and rest for 5 minutes.

Increase oil temperature to 190°C (375°F). Return ribs in batches and fry again for 1–2 minutes, or until golden brown and very crisp. This double-fry method produces a crunchy exterior and tender interior. Drain on a wire rack.

In a large sauté pan or wok, reserve about 2 tablespoons of the frying oil (careful to leave most oil behind or use fresh oil for better flavor). Heat over medium heat until shimmering.

Add the finely minced garlic (and minced ginger, if using). Stir constantly for about 30–45 seconds until fragrant and just beginning to color. Do not let it burn or it will become bitter.

Add light soy sauce, rice vinegar, granulated sugar, sesame oil, chili flakes (if using), and lime juice. Stir for 15–20 seconds until sugar dissolves and sauce is cohesive. Taste and adjust: add a little more sugar if too tart, or another 1/2 tsp vinegar if you want brighter acidity.

Add the fried ribs to the pan. Toss quickly over medium-high heat for 30–45 seconds so each piece gets lightly coated in the garlic sauce. This step should be fast to keep ribs crisp — avoid prolonged simmering.

Turn off heat. Sprinkle sliced scallion greens and toasted sesame seeds over the ribs and toss once to combine. Transfer to a serving platter and finish with a squeeze of extra lime if desired and garnish with cilantro.