Description
This Honey Garlic Spare Ribs recipe features crispy, flavorful pork ribs coated with a sweet and savory honey garlic glaze. The ribs are marinated, coated in a mixture of cornstarch and tapioca starch for extra crunch, and fried to golden perfection before being tossed in a sticky honey garlic sauce. Perfect for a delicious appetizer or main course with a blend of sweet, savory, and tangy flavors.
Ingredients
Scale
Marinade and Ribs
- 2 pounds side ribs (spare ribs)
- 1 tablespoon Chinese cooking wine
- 1 egg white
- ½ teaspoon salt
- ½ teaspoon baking soda
Coating
- ½ cup cornstarch
- ½ cup tapioca starch
- ½ teaspoon baking powder
Frying and Sauce
- 1 tablespoon oil (for sauce)
- 1 inch oil (for frying, enough to heat to 350°F)
- 2 tablespoons minced garlic
- ¼ cup honey
- 2 tablespoons brown sugar
- 1½ tablespoons soy sauce
- 1 tablespoon rice vinegar
Instructions
- Marinate the Ribs: In a medium bowl, combine the pork ribs with Chinese cooking wine, egg white, salt, and baking soda. Massage the marinade into the meat for about 30 seconds until well combined. Cover and refrigerate for 30 minutes to allow the flavors to penetrate the ribs.
- Prepare the Coating: In a separate bowl, mix together the cornstarch, tapioca starch, and baking powder. This mixture will give the ribs their crispy coating when fried.
- Coat the Ribs: Remove the ribs from the fridge and briefly mix again to redistribute the marinade. Taking one rib at a time, thoroughly coat each piece in the starch mixture and place them on a baking sheet, ready for frying.
- Fry the Ribs: Heat about one inch of oil in a deep pan or wok to 350°F (175°C). Fry the ribs in two batches, cooking each batch for 5 to 6 minutes until the ribs are crispy and golden brown on the outside. Once done, transfer the ribs to a wire rack to drain excess oil.
- Make the Honey Garlic Sauce: In a small bowl, combine the honey, brown sugar, soy sauce, and rice vinegar, mixing well.
- Sauté the Garlic and Combine: In a large pan, heat 1 tablespoon of oil over medium heat. Add the minced garlic and cook for 20 to 30 seconds until fragrant. Pour in the honey sauce mixture and bring it to a bubble. Add the fried ribs to the pan and toss them in the sauce to coat evenly and absorb the flavors.
- Serve: Once the ribs are well coated and the sauce slightly thickened, remove from heat and serve immediately while hot and sticky.
Notes
- You can substitute side ribs with baby back ribs if preferred, adjusting frying time as needed.
- Ensure oil is at the correct temperature (350°F) for perfect crispiness and to avoid greasy ribs.
- If you don’t have tapioca starch, potato starch can be used as a substitute.
- For a spicier kick, add a dash of chili flakes to the sauce while cooking.
- Drain ribs well after frying to maintain crisp texture before coating with sauce.