Dry Garlic Spareribs
Crispy, flavorful, and irresistibly garlicky, Dry Garlic Spareribs are the ultimate comfort food with a savory twist. These bite-sized pork spareribs are marinated in a delectable blend of soy sauce, brown sugar, and garlic before being coated in cornstarch for a perfectly crispy texture. Fried to golden perfection and tossed with fragrant sautéed garlic, each tender bite offers a bold umami punch that’s hard to resist. Ready in under an hour, this recipe is ideal for weeknight dinners or as an appetizer for special occasions. Garnish with green onions for a pop of color and additional freshness. Serve hot and watch these crispy garlic spareribs disappear from the plate!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 lbs Pork spareribs
- 6 cloves Garlic cloves
- 0.25 cup Soy sauce
- 2 tbsp Brown sugar
- 0.5 cup Cornstarch
- 1 tsp Salt
- 1 tsp Black pepper
- 2 cups Vegetable oil (for frying)
- 2 stalks Green onions (optional, for garnish)
Instructions
Cut the pork spareribs into bite-sized pieces, about 2 inches long. Pat them dry with paper towels and set aside.
Peel and finely mince the garlic cloves. Divide the minced garlic into two portions: one for the marinade and one for cooking.
In a large bowl, combine the soy sauce, brown sugar, half of the minced garlic, salt, and black pepper. Mix well to form the marinade.
Add the sparerib pieces to the bowl and toss to coat them thoroughly in the marinade. Cover the bowl with plastic wrap and let it marinate in the refrigerator for 1 hour (or up to overnight for deeper flavor).
After marinating, remove the spareribs from the fridge and let them sit at room temperature for 15 minutes. Meanwhile, place the cornstarch in a shallow dish.
Dredge each sparerib piece in the cornstarch, shaking off any excess. Set the coated pieces on a plate.
Heat the vegetable oil in a deep skillet or wok over medium-high heat until it reaches 350°F (175°C). Test the oil by dropping a small piece of sparerib in; it should sizzle immediately.
Fry the spareribs in batches to avoid overcrowding the pan. Cook each batch for 6-8 minutes, turning occasionally, until golden brown and cooked through. Use a slotted spoon to remove the ribs and place them on a wire rack or paper towel-lined plate to drain excess oil.
In a clean skillet or frying pan, heat 1 tablespoon of oil over medium heat. Add the remaining minced garlic and sauté until fragrant, about 1 minute.
Add the fried spareribs to the pan and toss them gently with the sautéed garlic to coat evenly.
Transfer the ribs to a serving platter. Garnish with chopped green onions, if desired, and serve immediately.
Nutrition Facts
Calories |
1792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.4 g | 218% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 1235 mg | 54% | |
| Total Carbohydrate | 25.1 g | 9% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 6.4 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 635 mg | 14% | |
*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.
