Dry Garlic Ribs
Transform your dinner table with these irresistibly crispy Dry Garlic Ribs—a perfect blend of savory, garlicky flavors and a golden, crunchy coating. This recipe features tender pork ribs expertly seasoned with garlic powder, salt, and pepper, then coated in a light layer of cornstarch for that signature crispiness. Deep-fried to perfection and tossed with fragrant sautéed garlic, these ribs are the ultimate comfort food for garlic lovers. Garnished with fresh green onions for a pop of color and freshness, they’re ideal for sharing as an appetizer, game-day snack, or part of a hearty meal. Ready in under an hour and packed with bold flavors, these ribs are a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 2 pounds Pork ribs (side or back ribs, cut into 1-2 inch pieces)
- 2 tablespoons Garlic powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Cornstarch
- 2 large Eggs
- 4 cups Vegetable oil (for frying)
- 4 cloves Fresh garlic (finely minced)
- 2 stalks Green onions (thinly sliced, for garnish)
Instructions
Cut the pork ribs into individual 1-2 inch pieces using a sharp knife or cleaver. Pat them dry with paper towels to remove excess moisture.
In a large mixing bowl, whisk together garlic powder, salt, and pepper. Add the pork ribs to the seasoning mixture and toss until evenly coated.
Lightly whisk the eggs in a small bowl. Place the cornstarch in a separate shallow dish.
Dip each seasoned rib piece into the beaten eggs, ensuring it is fully coated, and then dredge it in cornstarch, pressing gently to adhere. Place the coated ribs on a plate and repeat with the remaining pieces.
Heat vegetable oil in a deep skillet or frying pot to 350°F (175°C). The oil should be deep enough to submerge the ribs. If you don't have a thermometer, test the oil by dropping a small piece of cornstarch-coated rib into it; the oil should bubble vigorously.
Carefully place the ribs in the hot oil, working in batches if necessary to avoid overcrowding the pan. Fry for 5-7 minutes, or until the ribs are golden brown and cooked through (internal temperature should reach 145°F/63°C). Remove the ribs with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.
In a small frying pan, heat 1 tablespoon of oil over medium heat. Add the finely minced garlic and sauté for about 1-2 minutes until fragrant and lightly golden. Be careful not to burn the garlic.
Toss the crispy ribs with the sautéed garlic in a large bowl, ensuring an even coating of flavor.
Transfer the dry garlic ribs to a serving plate and garnish with sliced green onions for a fresh, vibrant touch.
Serve immediately and enjoy the crispy, garlicky goodness!
Nutrition Facts
Calories |
11285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1168.1 g | 1498% | |
| Saturated Fat | 217.3 g | 1086% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 3270 mg | 142% | |
| Total Carbohydrate | 80.4 g | 29% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 1.6 g | ||
| Protein | 202.5 g | 405% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 332 mg | 26% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2455 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
