Crispy Garlic Ribs
Translated from Spanish, the language of the reel.
John Mwaviswa cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelJuicy ribs marinated with garlic, scallions, oyster sauce, and soy sauce, lightly coated with egg and cornstarch, then fried until golden and crispy. Served with sliced red onion.
- Time
- 85 minutes
- Equipment
- Stovetop
- Cuisine
- East Asian
Ingredients
- 1 kg
- 5 g
- 30 g
- 18 g
- 30 g
- 25 g
- 3 g
- 1 g
- 18 g
- 16 g
- 50 g
- 8 g
- 690 g
- 55 g
Weights are estimates. Together, the ingredients weigh about 2.45 kg before cooking, which is about 820 g per serving.
Steps
Place the pork ribs in a bowl. Cover them with the water, add the salt and white vinegar, and soak for about 20 minutes. Drain very well and pat dry with paper towels.
While the ribs are soaking, prepare the garlic mixture. Combine the chopped garlic, scallions, salt, pepper, oyster sauce, and soy sauce in a heatproof bowl.
Heat the 2 tbsp of oil until very hot but not smoking. Pour it over the garlic and scallions to release their aroma, then mix carefully.
Pour the aromatic mixture over the drained ribs and toss until all the pieces are coated. Cover the bowl and marinate for about 30 minutes.
Add the beaten egg to the marinated ribs and mix to distribute it over the entire surface.
Sprinkle in the cornstarch and toss until each rib has a thin, even coating. It should not form a thick paste; shake off any excess if necessary.
Heat plenty of oil in a deep skillet or saucepan to approximately 175 °C (350 °F). The oil must be hot before adding the meat so the coating becomes crispy.
Fry the ribs in batches without overcrowding the pan until golden and crispy on the outside and fully cooked inside, approximately 6-8 minutes depending on their size. Turn them so they brown evenly.
Remove the ribs with a slotted spoon and drain them on a rack or paper towels. Allow the oil to return to the proper temperature before frying the next batch.
Serve the ribs immediately with the sliced red onion and, if desired, some fresh scallions.
Notes
The stated amount of oil is an estimate for deep-frying; it will not all be consumed. Keep the ribs refrigerated while marinating if the kitchen is warm. For greater safety, verify that the meat reaches at least 63 °C in the center and let it rest for a few minutes; for more tender ribs, a higher internal temperature produces a softer texture.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 559
- Protein
- 39 g
- Carbs
- 8 g
- Fat
- 41 g
- Fiber
- 1 g
Where the calories come from
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