Dry Garlic Spareribs

"Love these little suckers. Great football munchies!"
photo by happinessishomemade photo by happinessishomemade
photo by happinessishomemade
Ready In:
12hrs 4mins


  • 1 lb pork spareribs, cut into 1 inch lengths
  • 1 tablespoon soy sauce
  • 1 tablespoon wine vinegar
  • 1 tablespoon garlic salt
  • 1 pinch pepper
  • 3 drops sesame oil
  • 14 cup flour
  • 14 cup cornstarch
  • vegetable oil (for frying)


  • Combine soy sauce, wine vinegar, garlic salt, pepper and sesame oil in a large glass bowl.
  • Add the cut ribs and toss well.
  • Marinate at least 6 hours, overnight is perfect.
  • When ready to cook, heat oil-at least 2 inches deep-to 375 degrees.
  • In a strong bag combine the flour and cornstarch.
  • Drain the ribs and add to flour mixture and toss well.
  • Fry ribs in batches, depending on the size of your skillet until well browned and crisp.

Questions & Replies

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  1. Yummmmmm eeeeeeeeee not much more to say.
  2. I have found memories of dry garlic ribs from my university days back in Northern Ontario. All from a restaurant run by a decidedly non-Asian couple! But to the point -this is a great recipe. I just think that it would be way better if the salt component was controlled deliberately rather than based on the amount of Garlic salt added. my ribs were good, but would have been GREAT if i had reduced the garlic salt and substituted with garlic powder or provided the entire garlic load with garlic powder.... salted to taste. Certainly a great start for dry ribs. Best I've found so far in years of looking! Thanks
  3. I have to say this is the BEST Dry Garlic Rib recipe ever! I followed the recipe word for word, and it turned out even better than most I have tried in restaurants! I added extra garlic, just because I love garlic so much! Thanks for sharing, I will be making this again :) and its so very easy and fast! 5 Stars from me! :)
  4. GREAT RECIPE! My first time doing dry garlic spareribs..the stuff in take-out is fatty and not very good! I had 3 lbs to make, and followed Chef's lead about the salt. I used 1/2 salt and 1/2 powder. AND pulled off some fat!MMMMMMMMMMMMMMM the BEST! I work as a nurse and had abit leftover so..of course decided to share. I gave out the recipe like MAD! Thanks!!!
  5. I thought this recipe was very good... but not perfect. I mean food is such a subjective thing that there's no way it'll be a 5-star recipe to everyone, and that's okay. That being said I'm sure this recipe will appeal to the broad spectrum of people out there, maybe I'm just weird. I found this to be a little too salty. Like I said, maybe just a personal preference. It could be because I used Silver Swan soy sauce, from the Phillipines. The sodium content is roughly the same as others. Maybe next time I would halve the garlic salt (1/2 TBS garlic salt, 1/2 TBS garlic powder) and try using light soy sauce (I have a fantastic light soy, Pantai from Thailand) that has a slightly lower sodium content than the Silver Swan.



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