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 reelImported by Nazareth Simons on SeeMeCook
A simple and delicious way to prepare pork ribs that are crispy on the outside and tender on the inside, featuring an intense restaurant-style garlic and scallion flavor.
- Time
- 85 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Eggs and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 18 g
- 12 g
- 25 g
- 40 g
- 4 g
- 1 g
- 18 g
- 15 g
- 50 g
- 65 g
Weights are estimates. Together, the ingredients weigh about 1.25 kg before cooking, which is about 310 g per serving.
Steps
Place the pork ribs in a large bowl. Add one tablespoon of salt and cover with water. Let them soak for 30 minutes to clean the ribs and help tenderize the meat.
After soaking, drain the ribs well and pat them slightly dry.
In a small heatproof bowl, combine the minced garlic and chopped scallions.
Heat approximately 3 tablespoons of oil until very hot and carefully pour it over the garlic and scallions to release their aromas and flavors.
To the oil and aromatics mixture, add salt to taste, the chicken seasoning, pepper, oyster sauce, and light soy sauce. Mix all ingredients well.
Pour this marinade over the ribs. Use your hands to massage the meat and ensure the flavor is evenly distributed. Let marinate for an additional 30 minutes.
Incorporate one egg into the marinated ribs and mix well.
Sprinkle the frying mix or cornstarch over the ribs, stirring until each piece is completely coated.
Heat enough oil in a deep pan or wok for frying.
Add the ribs to the hot oil and fry for approximately 15 minutes, turning them occasionally, until they are golden brown, crispy, and fully cooked inside.
Remove the ribs from the oil, drain on paper towels, and serve hot.
Notes
The initial soak in salt water is a crucial step to remove impurities and ensure the ribs remain tender after frying. You can use cornstarch or a commercial tempura mix as the starch.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 800
- Protein
- 45 g
- Carbs
- 18 g
- Fat
- 59 g
- Fiber
- 0 g
Where the calories come from
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