What's better than spareribs? How about Filipino deep-fried spareribs. First marinated with garlic and vinegar, then deep fried until browned and crisp, they're an addictive plate of pork.
Why this recipe works:
- Cutting St. Louis-style spare ribs across the bone into 1-inch portions makes for bite-size servings with lots of crunch.
- Vinegar, soy sauce, and garlic give these ribs a distinctly Filipino flavor.
- Coating the wet ribs in cornstarch creates a paste-like batter that fries up super crispy.
Note: Have your butcher slice the ribs across the bone (it's a task most easily done with a bandsaw).
- 1/2 cup cane or rice vinegar, plus more for serving
- 2 tablespoons soy sauce
- 2 tablespoons freshly minced garlic (about 6 medium cloves)
- 1 1/2 teaspoons freshly ground black pepper
- 1 teaspoon oyster sauce
- 1 teaspoon yellow mustard
- 1 teaspoon kosher salt, plus more for seasoning
- 1 rack St. Louis-cut pork spareribs, cut into 1-inch strips across the bone, then cut between each bone into individual portions (see note)
- 6 tablespoons cornstarch
- Canola or peanut oil, for deep frying
In a small bowl, whisk together vinegar, soy sauce, garlic, pepper, oyster sauce, mustard, and 1 teaspoon salt.
Place rib pieces in a large zipper-lock bag. Pour in marinade, seal tightly, and toss to distribute marinade evenly. Place in refrigerator and marinate for at least 4 hour or up to overnight, turning bag at least once during that time.
Fill a wok or Dutch oven at least 4 inches deep with oil and heat to 375°F over high heat. Working in batches, transfer 1/3 of ribs to a medium bowl (they should be wet and dripping with marinade), add 2 tablespoons cornstarch, and toss until ribs are evenly coated in a sticky, paste-like batter.
Carefully lower ribs, one at a time, into hot oil and fry until golden brown, about 7 minutes, stirring occasionally for even cooking. Transfer to a paper towel-lined plate and season lightly with salt. Repeat with remaining ribs. Serve immediately with vinegar for dipping.