Dry Garlic Spareribs

Dry Garlic Spareribs Recipe

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Diana Adcock


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


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12 Hr 15 Min
20 Min
Deep Fry


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  • 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.

Printable Recipe Card

About Dry Garlic Spareribs

Course/Dish: Meat Appetizers
Main Ingredient: Pork
Regional Style: Chinese

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