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    Home » Recipes » pork

    Fried Garlic Ribs

    Last Modified: October 9, 2022 by Elaine| 19 Comments

    46.6K shares
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    Jump to Recipe - Print Recipe

    Soft fried sticky ribs with garlic (软炸蒜香排骨). I have found this dish in a nearby restaurants. The ribs are fried directly with relatively low oil temperature. You will find the ribs are so tender and along with the strong aroma of garlic. It is quite amazing.

    Ribs are one of the most popular ingredients in Chinese cuisine, quite similar to pork belly. We love to cook ribs in various ways for example rib soups, steamed rib with fermented black beans and pan-fried crispy ribs. And they are also excellent ingredients for soups.

    Fried Garlic Ribs |Chinasicihuanfood.com

    In Chinese cuisine, we usually have two ways of making fried dishes. One is the most famous and traditional common fried dishes including Sichuan fried crispy pork , fried squid and Taiwanese fried chicken.  The other one is soft fried dishes (软炸). With soft-frying, we use less starch to create a softer shell like soft fried shrimp.

    Cook's Note

    1. Garlic is used here as the biggest highlight, but they can be easily burnt in the hot oil. Here are some tips to help you prevent garlic from getting burnt. Firstly, use knife cutting and make sure the chopped garlic are similar in size (avoid extremely small ones). Secondly, wash the garlic to remove the sticky tissue on the surface.
    2. Marinate the ribs for a longer time. Overnight marinating is recommended if you are not in a hurry (at least 4 hours marinating is needed)
    3. Fry the ribs twice. At the first time, we use slow fire so the ribs can be cooked evenly. But they may absorb more oil in lower temperature. So in the second frying, use high oil temperature can help to drive the extra oil out and make the ribs drier and more sticky.
    4. Adding more starch can help to make a harder and crispy shell if you prefer.
    5. I have gotten lots of feedbacks from Chinese steamed ribs with black bean sauce and know some of the ribs are quite hard to cook. So please choose ribs from younger pigs.

    fried sticky ribs|chinasichuanfood.com

    Ingredients

    • 500g ribs, select ribs from younger pigs
    • ¼ cup to ⅓ cup starch
    • oil for deep-frying

    Marinating

    • 6-8 garlic cloves, roughly chopped
    • 3-4 slices ginger
    • 1 tbsp. light soy sauce
    • ½ tsp. dark soy sauce
    • 1 tbsp. oyster sauce
    • 1 tsp. salt
    • ¼ teaspoon white pepper

    Steps

    Soak the ribs in clean water for around half an hour to remove the blood water (so we get  more pure taste)

    Roughly chop the garlic and rinse under running water. Drain and set aside.

    Fried Garlic Ribs |Chinasicihuanfood.com
    Pat dry with kitchen paper and add all the other marinating at least 4 hours or overnight in fridge.

    Fried Garlic Ribs |Chinasicihuanfood.com

    Before frying, add starch and mix well.

    Fried Garlic Ribs |Chinasicihuanfood.com

    Heat oil until 140 to 150 degree C and slow down the fire. Fry the ribs until slightly brown (this may takes around 6-10 minutes until the ribs are well cooked). Transfer out.

    Fried Garlic Ribs |Chinasicihuanfood.comFried Garlic Ribs |Chinasicihuanfood.com

    Heat the oil until almost smoky (at least 200 degree C, depending on the oil you are using), place the ribs in and fry for another  20 to 30 seconds. Keep stirring in the second deep-frying process to avoid burnt garlic.

    Fried Garlic Ribs |Chinasicihuanfood.com

    The garlic might drop from the ribs. Do not discard them. Strain them out and top with the ribs. Add some fresh pepper circles and coriander. Serve directly or with dipping sauces for even hotter versions.

    Fried Garlic Ribs |Chinasicihuanfood.com

    Fried Garlic Ribs |Chinasicihuanfood.com

    Fried Garlic Ribs

    Elaine
    A sticky and additive soft fried ribs
    5 from 6 votes
    Print Recipe
    Prep Time 30 mins
    Cook Time 15 mins
    Total Time 45 mins
    Course Main Course
    Cuisine Chinese
    Servings 3
    Calories 680 kcal

    Ingredients
      

    • 500 g ribs ,select ribs from younger pigs
    • ¼ cup to ⅓ cup starch
    • oil for deep-frying

    Marinating

    • 6-8 garlic cloves ,roughly chopped
    • 3-4 slices ginger
    • 1 tbsp. light soy sauce
    • ½ tsp. dark soy sauce
    • 1 tbsp. oyster sauce
    • 1 tsp. salt
    • ¼ teaspoon white pepper

    Dry spice mixture dip

    • 1 tsp. salt
    • 1 tbsp. chili pepper flakes
    • 1 tbsp. ground cumin

    Spicy dip

    • 1 Thai chili peppers ,cut into small circles
    • 1 tbsp. light soy sauce
    • 1 tbsp. sesame oil
    • ½ tbsp. black vinegar
    • 1 tsp. chopped garlic
    • 1 tsp. chopped green onion

    Instructions

    • Roughly chop the garlic and rinse under running water. Drain and set aside.
    • Soak the ribs in clean water for half an hour to remove the blood water.
    • Pat dry with kitchen paper and add all the other marinating at least 4 hours or or overnight in fridge.
    • Before frying, add starch and mix well.
    • Heat oil until 140 to 150 degree C and slow down the fire. Fry the ribs until slightly browned (may takes 6-10 minutes). Stir from time to time during the process. Transfer out.
    • Heat the oil until almost smoky (until 200 degree C), place the ribs in and fry for another 20 to 30 seconds. Keep stirring in the second deep-frying process to avoid burnt garlic.
    • Serve hot!

    Nutrition

    Calories: 680kcalCarbohydrates: 20gProtein: 30gFat: 54gSaturated Fat: 21gCholesterol: 125mgSodium: 2184mgPotassium: 571mgFiber: 2gVitamin A: 1555IUVitamin C: 5.5mgCalcium: 90mgIron: 7.2mg
    Keyword Fried, ribs
    Tried this recipe?Mention @ChinaSichuanFood

     

    Fried Garlic Ribs |Chinasicihuanfood.com

    fried sticky ribs|chinasichuanfood.com

     

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    Reader Interactions

    Comments

    1. Kelly

      August 13, 2018 at 4:34 am

      Hi There,
      I really appreciate your web site. I Love sichuan style cooking.
      In this recipe for Fried Garlic Ribs I was confused by the difference between the ingredients list at the beginning and after scrolling down the ingredients list near the end. Could you please clarify.
      Thanks, kelly

      Reply
      • Elaine

        August 13, 2018 at 7:21 am

        Kelly,
        I happen to paste the ingredients from another recipe. Sorry for the trouble, already updated!

        Reply
    2. Yohan

      August 14, 2018 at 1:21 am

      Love your recipes and photography! I'd like to give this one a try but have a dumb question: how do you cut the ribs into small pieces?

      Reply
      • Elaine

        August 14, 2018 at 7:53 pm

        In our supermarket, the butcher helps us to cut the ribs. But it is quite easy to cut with a heavy cutting knife.

        Reply
    3. Jean

      September 11, 2018 at 12:19 am

      5 stars
      Très,très appétissant ! Je pense le faire bientôt pour changer un peu de la recette aux haricots noirs à la vapeur.
      Merci pour ce partage Elaine ! ??

      Reply
      • Elaine

        September 12, 2018 at 6:42 pm

        Thank you Jean!

        Reply
    4. Jean

      September 11, 2018 at 1:33 am

      5 stars
      Très bonne recette à faire et qui change des recettes habituelles aux haricots noirs et autres...Je pense la réaliser très bientôt ? .
      Merci pour ce partage culinaire Elaine,vous ferez encore plus d’ un heureux sur cette planète !!! ?

      Reply
    5. Robin Springer

      October 16, 2018 at 6:56 pm

      Greetings, from San Francisco CA USA! I'm looking forward to your newsletters; the food looks Beautiful... I just love it. Thanks.... Robin

      Reply
    6. Amber

      January 04, 2019 at 9:19 pm

      Hi, can you show me a photo of Thai chili peppers and starch as l am from Australia and trying too find a substitute but it can mean sooo many things. I really want too try this dish.

      Reply
      • Elaine

        January 05, 2019 at 9:41 am

        Amber,
        It is ok to use any fresh peppers, either hot or mild. You can check this for more information.

        Reply
    7. Ann Tran

      February 08, 2019 at 2:20 pm

      Hi there, this looks soo good! What kind of starch do you use for this recipe? Will corn starch be ok?

      Thanks!

      Reply
      • Elaine

        February 08, 2019 at 4:50 pm

        Ann,
        You can use only cornstarch for sure.

        Reply
    8. Salvatore Pedagno

      September 30, 2019 at 12:12 pm

      Sounds delicious, looking forward to trying it. I really enjoy the website.
      I have a question, when you say “Heat oil until 140 to 150 degree C and slow down the fire” what do you mean “slow down the fire” ? Maintain 150° ?

      Reply
      • Elaine

        October 04, 2019 at 9:12 am

        I mean when you heat the oil until 140 to 150 degree C, slow down the fire. After adding the ribs, the oil temperature actually will drop a little bit. Use lower oil temperature to cook the ribs completely.

        Reply
    9. Iris

      October 25, 2019 at 10:43 am

      5 stars
      These were amazing! I made them with some shaoxing wine with the marinade. I cooked them in the pressure cooked for 20 mins then let the pressure release for 10 mins. Then deep fried them in the deep frier. Sooo good.

      Reply
      • Elaine

        October 26, 2019 at 8:12 pm

        Cooking them in high pressure cooker in advance really creates a soft texture. Thanks so much for the feedback and comment!

        Reply
      • Val

        July 07, 2021 at 2:04 pm

        Hi, do you add water when cooking them in the pressure cooker ?

        Reply
    10. Georgia

      September 03, 2020 at 5:09 am

      Where can I get light soy sauce and black vinegar?

      Reply
      • Elaine

        September 04, 2020 at 8:19 am

        In Asian stores or on amazon.

        Reply

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