Crispy Filipino Fried Spareribs With Vinegar Dipping Sauce Recipe

Marinated spare ribs are coated in corn starch and deep-fried until super crispy. Joshua Bousel

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).

Recipe Facts

Active: 30 mins
Total: 4 hrs 30 mins
Serves: 3 to 4 servings

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  • 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


  1. In a small bowl, whisk together vinegar, soy sauce, garlic, pepper, oyster sauce, mustard, and 1 teaspoon salt.

  2. 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.

  3. 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.

  4. 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.

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Nutrition Facts (per serving)
632 Calories
53g Fat
13g Carbs
25g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 632
% Daily Value*
Total Fat 53g 68%
Saturated Fat 14g 68%
Cholesterol 119mg 40%
Sodium 1017mg 44%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 2%
Total Sugars 0g
Protein 25g
Vitamin C 1mg 7%
Calcium 39mg 3%
Iron 2mg 11%
Potassium 366mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)