Chinese Garlic Ribs 蒜香排骨
Crispy, garlicky, and packed with umami with secret marinade. These Chinese garlic ribs are a must-try! Serve with golden fried garlic for an irresistible bite.
Ingredients
Ribs:
- 2 lb pork ribs ~900g, cut across the bones, then separate between the bones (riblets work best)
- 1 tsp baking soda 5g
- Oil for frying
Marinade 1:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- ½ tsp sugar
- ¼ tsp salt
- ½ tbsp chicken bouillon powder
Marinade 2:
- 50 g garlic about 2 bulbs, peeled
- 80 g onion about half an onion
- 80 g carrot about half a carrots, optional, adds a nice color
- 10 g cilantro about 5 sprigs
- 15 g ginger about 1 tbsp
- 1/4 cup water
Coating:
- 35 g cornstarch adjust if needed
- 35 g sticky rice flour adjust if needed
Golden Garlic (topping, optional)
- 1 bulb garlic minced
- Oil for frying
Instructions
Step 1: Prepare the Ribs
- Sprinkle baking soda over the ribs and massage for about a minute until they feel slightly sticky.
- Add 2 cups of water and let the ribs soak for 10 minutes.
- Rinse the ribs thoroughly and pat them dry with paper towels.
Step 2: Marinate the Ribs
- In a large bowl, mix the ribs with soy sauce, oyster sauce, sugar, salt, and chicken bouillon powder. Massage the ribs for 1 minute.
- Blend the garlic, onion, carrot, cilantro, ginger, and water until smooth. Strain to extract the juice.
- Pour the vegetable juice over the ribs and massage for 2 minutes to help the meat absorb the flavors.
- Let the ribs marinate for at least 30 minutes.
Step 3: Prepare the Golden Garlic (Optional)
- Mince the garlic and rinse it under running water to remove excess starch (this prevents burning).
- 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).
- 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
- Add cornstarch and sticky rice flour directly to the marinated ribs (do not drain the marinade).
- 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
- Heat oil to 300°F and carefully drop in the ribs one at a time.
- Let them sit for 1 minute before gently separating them with a spatula or chopsticks to prevent the coating from falling apart.
- 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
- Increase the oil temperature to 375°F.
- This makes the ribs crispier and taste less greasy.
- Drain the ribs well, sprinkle with crispy garlic, and serve hot.
