Ingredients:
For the Ribs:
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2–3 lbs pork ribs (spare ribs or baby back ribs, cut into individual pieces)
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4–5 cloves garlic, smashed
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1 tbsp salt
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1 tsp black pepper
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1 tsp paprika or chili powder (optional)
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1 bay leaf
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Water (for boiling)
For Frying:
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1 cup cornstarch or all-purpose flour (or a mix)
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1 tsp garlic powder
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Salt & pepper to taste
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Oil for deep frying (vegetable, peanut, or canola)
🔪 Instructions:
1. Boil the Ribs (for tender meat):
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Place cut ribs in a large pot.
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Add garlic, salt, pepper, bay leaf, and enough water to cover.
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Bring to a boil, then reduce heat and simmer 45–60 minutes, or until ribs are tender but not falling apart.
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Remove ribs and let cool slightly. Pat them dry with paper towels.
2. Dredge for Crunch:
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In a bowl, mix cornstarch or flour with garlic powder, salt, and pepper.
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Toss ribs in the mixture until well coated.
3. Fry:
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Heat oil to 350°F (175°C) in a deep fryer or heavy skillet.
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Fry ribs in batches for 4–6 minutes or until golden and crispy.
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Drain on paper towels or a wire rack.
🍯 Optional Sauces & Coatings:
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Garlic Butter Glaze: Toss fried ribs in melted butter with minced garlic and a pinch of parsley.
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Sweet & Spicy: Coat with a mix of honey, soy sauce, and chili flakes.
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Classic Southern: Serve with hot sauce and pickles on the side.