Dry Garlic Spareribs Recipe

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Dry Garlic Spareribs

Diana Adcock


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

☆☆☆☆☆ 0 votes
12 Hr 15 Min
20 Min
Deep Fry


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


1In a large mixing bowl whisk together the tamari, white wine vinegar, garlic salt, sesame oil and pepper.
2Add the pork rib pieces-mix well to coat.
3Cover 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.
4Marinate AT LEAST 12 hours, up to 24 hours.
5When ready to cook-
6In a large mixing bowl whisk together the flour and cornstarch.
7In a large skilled heat 2 inches of oil to 375 degrees (medium-high heat)
8Drain ribs.
9Add ribs to flour mixture and toss well to coat every rib.
10Toss again to be sure.
11Cook 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.
12Serve hot as is or with your favorite dipping sauce.

About this Recipe

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