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Crispy Filipino Fried Spareribs With Vinegar Dipping Sauce Recipe

Joshua Bousel
Crispy Filipino Fried Spareribs With Vinegar Dipping Sauce Recipe

Marinated spare ribs are coated in corn starch and deep-fried until super crispy. [Photographs: 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).

Read more: How to Make my Mother-in-Law's Ultra-Crispy Fillipino Fried Spareribs

  • Yield:serves 3-4
  • Active time: 30 minutes
  • Total time:4 hours 30 minutes

Ingredients

  • 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

Directions

  1. 1.

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

  2. 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. 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. 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.

This Recipe Appears In
How to Make my Mother-in-Law's Ultra-Crispy Fillipino Fried Spareribs

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