Real Recipes From Real Home Cooks ®

dry garlic spareribs

Recipe by
Diana Adcock
Yes, IL

I could eat these every week. Great appy for a Chinese dinner (4 people) or football munchies (2 people).

yield 2 -4
prep time 12 Hr 15 Min
cook time 20 Min
method Deep Fry

Ingredients For dry garlic spareribs

  • 1 lb
    pork spareribs, cut into 1 inch lengths
  • 1 Tbsp
  • 1 Tbsp
    white wine vinegar
  • 1 Tbsp
    garlic salt
  • 1/4 tsp
    black pepper
  • 1/4 tsp
    sesame oil
  • 1/4 c
    white flour
  • 1/4 c
  • 2-4 c
    vegetable oil

How To Make dry garlic spareribs

  • 1
    In a large mixing bowl whisk together the tamari, white wine vinegar, garlic salt, sesame oil and pepper.
  • 2
    Add the pork rib pieces-mix well to coat.
  • 3
    Cover bowl or pour into a large freezer bag and seal. If using the freezer bag place that into a bowl-just in case you spring a leak.
  • 4
    Marinate AT LEAST 12 hours, up to 24 hours.
  • 5
    When ready to cook-
  • 6
    In a large mixing bowl whisk together the flour and cornstarch.
  • 7
    In a large skilled heat 2 inches of oil to 375 degrees (medium-high heat)
  • 8
    Drain ribs.
  • 9
    Add ribs to flour mixture and toss well to coat every rib.
  • 10
    Toss again to be sure.
  • 11
    Cook ribs in batches-with a large skillet It takes me 3 rounds so I can be sure each piece is well browned, crispy and cooked through. Each batch should take about 6 minutes.
  • 12
    Serve hot as is or with your favorite dipping sauce.

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