Authentic Chinese Garlic Ribs (蒜香排骨)

This garlic ribs recipe is one of my all-time favorites. The deep, savory garlic flavor, the light crispy yet juicy texture – it’s just insanely good.

If you know anything about Chinese cuisine, you know we love pork. In fact, pork makes up over 60% of our total meat consumption. While fried chicken is a staple in many cultures, I grew up eating fried pork – fried ribs, fried pork loin, fried meatballs… you name it!

My dad makes incredible homemade garlic ribs, but after learning a key trick from a Chinese chef, I discovered that one extra marinade step makes all the difference. It takes this dish from homemade comfort food to restaurant-quality perfection. Even my dad swear by this method now.

How to Make the Ribs Tender and Flavorful

1. How to Choose Pork Ribs for Garlic Ribs

For the best results, use ribs with smaller bones, a bit of fat, and a moderate amount of meat – this ensures even cooking without the outside drying out. Riblets work particularly well since they’re small, bite-sized cuts from the end of the rib. At most Asian grocery stores, especially Chinese ones, the butcher can cut the ribs across the bones for you. If you’re buying a full rack, ask them to saw it into halves or thirds for easier preparation.

2. Use Baking Soda for Tenderness

Pork takes longer to become tender than chicken, but a simple trick – using baking soda helps break down the meat fibers, making the ribs softer while also drawing out excess fat and blood. Marinating the ribs with garlic and vegetable juice infuses them with incredible depth of flavor while keeping them juicy.

3. Frying at the Right Temperature

For the best texture, fry at a lower temperature (300°F) first. This ensures the ribs cook through without burning the outside too quickly. I recommend frying for 6-8 minutes. If you see any blood seeping from the bones, extend the frying time to 10 minutes or more. If you’re using longer rib pieces, they’ll need extra time.

Once the ribs are cooked through, turn up the heat to 375°F and double fry them again for just 30 seconds. This final step creates a crispier coating and keeps the ribs from tasting greasy.

How to Make Chinese Garlic Ribs

Ingredients

Ribs:

• 2 lb (900g) pork ribs, cut between the bones (riblets work best)
• 1 tsp (5g) baking soda
• Oil for frying

Marinade 1:

• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1/2 tsp sugar
• 1/4 tsp salt
• 1/2 tbsp chicken bouillon powder

Marinade 2:

• 50g garlic (about 2 bulbs), peeled
• 80g onion (about half an onion)
• 80g carrot (optional, adds a nice color)
• 10g cilantro (about 5 sprigs)
• 15g ginger (about 1 tbsp)
• 1/4 cup water

Coating:

• 35g cornstarch (adjust if needed)
• 35g sticky rice flour (adjust if needed)

Golden Garlic (Optional):

• 1 bulb garlic, minced
• Oil for frying

Instructions

Step 1: Prepare the Ribs

1. Sprinkle baking soda over the ribs and massage for about a minute until they feel slightly sticky.
2. Add 2 cups of water and let the ribs soak for 10 minutes.
3. Rinse the ribs thoroughly and pat them dry with paper towels.

Step 2: Marinate the Ribs

1. In a large bowl, mix the ribs with soy sauce, oyster sauce, sugar, salt, and chicken bouillon powder. Massage the ribs for 1 minute.
2. Blend the garlic, onion, carrot, cilantro, ginger, and water until smooth. Strain to extract the juice.
3. Pour the vegetable juice over the ribs and massage for 2 minutes to help the meat absorb the flavors.
4. Let the ribs marinate for at least 30 minutes.

Step 3: Prepare the Golden Garlic (Optional)

1. Mince the garlic and rinse it under running water to remove excess starch (this prevents burning).
2. Fry the garlic in a small pan over very low heat until it turns a light golden color. (or fry it directly in the rib-cooking pot and strain once golden. Just keep the temperature low to prevent burning).
3. Remove from heat immediately – garlic continues to cook in the residual heat, so frying it too long and burn it will make it bitter.

Step 4: Coat the Ribs

1. Add cornstarch and sticky rice flour directly to the marinated ribs (do not drain the marinade).
2. Mix well with the ribs. The batter should have a slightly runny consistency while still being thick enough to evenly coat the ribs. (Note: Start by adding 3/4 of the powder, then adjust as needed. The consistency may vary depending on the the amount of juice from your vegetables. If the batter seems too thin, incorporate additional cornstarch and sticky rice flour until you achieve the desired texture.)

Step 5: Fry the Ribs

1. Heat oil to 300°F and carefully drop in the ribs one at a time.
2. Let them sit for 1 minute before gently separating them with a spatula or chopsticks to prevent the coating from falling apart.
3. Fry for 6-8 minutes until golden brown. If you see blood near the bones, fry for another 2-3 minutes until fully cooked.

Step 6: Double-Fry for Crispiness

1. Increase the oil temperature to 375°F.
2. Fry the ribs again for just 30 seconds. This makes the ribs crispier and taste less greasy.
3. Drain the ribs well, sprinkle with crispy garlic, and serve hot.

Frying Garlic Ribs with Air Fryer

If you prefer to avoid deep-frying, I’ve successfully tested these garlic ribs in an air fryer with nearly identical results to traditional oil frying. I used a COSORI TurboBlaze Air Fryer, where the turbo function’s enhanced airflow creates an exceptionally crispy exterior.

For best results:

1. Apply a generous layer of oil spray both on the air fryer tray and directly on the ribs’ surface
2. Air fry at 315°F for 10 minutes
3. Flip the ribs, apply another light coat of oil spray
4. Continue air frying at 315°F for another 10 minutes
5. If you notice any blood seeping from the bones, add an additional 5 minutes of cooking time

If you love this crispy garlic ribs recipe, be sure to check out my other pork dishes! I’ve shared recipes for Hong Shao Rou (Red-Braised Pork) and Rice Cooker Char Siu, both packed with incredible flavor and easy to make. Don’t miss them!

Looking for more authentic recipes? Be sure to follow me on Pinterest, Instagram, Tiktok and Youtube!