Best 2 Dry Garlic Spareribs Recipes

DRY GARLIC SPARERIBS

Steps:

• 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.

DRY GARLIC SPARERIBS

Steps:

• 1. In a large mixing bowl whisk together the tamari, white wine vinegar, garlic salt, sesame oil and pepper.
• 2. Add the pork rib pieces-mix well to coat.
• 3. Cover bowl or pour into a large freezer bag and seal. If using the freezer bag place that into a bowl-just in case you spring a leak.
• 4. Marinate AT LEAST 12 hours, up to 24 hours.
• 5. When ready to cook-
• 6. In a large mixing bowl whisk together the flour and cornstarch.
• 7. In a large skilled heat 2 inches of oil to 375 degrees (medium-high heat)
• 8. Drain ribs.
• 9. Add ribs to flour mixture and toss well to coat every rib.
• 10. Toss again to be sure.
• 11. Cook ribs in batches-with a large skillet It takes me 3 rounds so I can be sure each piece is well browned, crispy and cooked through. Each batch should take about 6 minutes.
• 12. Serve hot as is or with your favorite dipping sauce.