Golden Spare Ribs Recipe

Trim and cut

Trim excess fat from the spare ribs and separate into individual riblets if not already cut. Pat dry with paper towels to remove surface moisture.

In a large bowl combine minced garlic (6 cloves), light soy sauce (3 tbsp), oyster sauce (1.5 tbsp), Shaoxing wine (2 tbsp), granulated sugar (1.5 tsp), ground white pepper (1/2 tsp), fine sea salt (1/2 tsp), cornstarch (1 tbsp), baking powder (1/2 tsp) and sesame oil (1/2 tsp). Stir to form a smooth marinade.

Add the riblets to the marinade and massage so every piece is coated. Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor and tenderization.

About 45 minutes before frying, remove the marinated ribs from the fridge so they come closer to room temperature. Shake off excess marinade from each riblet (do not rinse).

In a shallow bowl whisk together all-purpose flour (1/2 cup), cornstarch (1/2 cup), baking powder (1/4 tsp), salt (1/2 tsp) and ground white pepper (1/4 tsp). This dry mix will give a light crispy crust.

Dredge each riblet in the dry mix, pressing lightly so the coating adheres. Place coated ribs on a wire rack and let rest 10–15 minutes to set the coating; this helps it crisp when fried.

Heat neutral frying oil in a deep pot or wok to 160°C (320°F) for the first fry. Use a thermometer to keep temperature accurate; there should be enough oil to submerge ribs halfway to fully depending on your vessel.

Fry the ribs in batches (do not overcrowd) at 160°C for 6–7 minutes until the meat is cooked through and the coating is pale and set. Remove to a wire rack to drain.

Increase oil temperature to 190°C (375°F) for the second fry. When hot, fry the par-cooked ribs in batches for 1–2 minutes until golden brown and extra-crispy. Transfer to a rack lined with paper towels briefly to drain.

While the ribs are finishing the second fry, make the golden garlic sauce. In a wide skillet or wok over medium heat, melt butter (2 tbsp). Add finely chopped garlic (8 cloves) and minced ginger (1 tsp). Sauté gently for 1–1.5 minutes until fragrant and just turning golden — do not burn.

Add honey (2 tbsp), light soy sauce (1 tbsp) and rice vinegar (1 tbsp) to the skillet. Stir and add water (3 tbsp). Bring the mixture to a gentle simmer.

Mix cornstarch slurry (1 tsp cornstarch mixed with 1 tsp water) and stir into the simmering sauce. Cook for 30–45 seconds until the sauce thickens to a glossy, coat-able consistency. Taste and adjust: add a pinch of salt or another 1/2 tbsp honey if you prefer sweeter.

Reduce heat to low. Add the hot crispy ribs to the skillet in batches and toss quickly with tongs to coat evenly with the golden garlic sauce. Work fast so the coating stays crisp but gets a glossy glaze. Transfer coated ribs to a serving platter.

Garnish with thinly sliced scallions and toasted sesame seeds (optional). Serve immediately while hot and crispy.