Description
This Honey Garlic Spare Ribs recipe delivers tender, crispy ribs coated in a sweet and savory honey garlic sauce. Marinated in Chinese cooking wine and seasonings, the ribs are twice coated with a crispy starch mixture and deep-fried to perfection before being tossed in a fragrant honey, soy, and garlic glaze. Perfect for a flavorful meal that balances sweet and savory notes with a delightful crunch.
Ingredients
Scale
Rib Marinade
- 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
Sauce
- 1 tablespoon oil (for cooking garlic and sauce)
- 2 tablespoons minced garlic
- ¼ cup honey
- 2 tablespoons brown sugar
- 1 ½ tablespoons soy sauce
- 1 tablespoon rice vinegar
- Oil for deep frying (enough for 1 inch depth at 350°F)
Instructions
- Marinate the Ribs: In a medium bowl, combine the pork ribs with the Chinese cooking wine, egg white, salt, and baking soda. Massage the marinade into the meat for 30 seconds to ensure it absorbs well, then cover and refrigerate for 30 minutes to allow the flavors to penetrate.
- Prepare the Coating Mix: In a separate bowl, thoroughly combine the cornstarch, tapioca starch, and baking powder. This mixture will provide a crispy exterior when fried.
- Coat the Ribs: Remove the ribs from the fridge and gently mix them again to redistribute the marinade. Take each rib individually and coat it evenly with the starch mixture. Place coated ribs on a baking sheet to keep separated before frying.
- Deep Fry the Ribs: Heat oil in a deep pan to 350°F, ensuring about 1 inch depth for frying. Fry the ribs in two batches, cooking each for 5-6 minutes until golden brown and crispy on the outside. Once done, transfer ribs to a wire rack to drain excess oil and maintain crispness.
- Make the Honey Garlic Sauce: In a small bowl, mix together honey, brown sugar, soy sauce, and rice vinegar, creating the sweet and tangy sauce base.
- Sauté Garlic and Combine: Heat one tablespoon of oil in a large pan over medium heat. Add the minced garlic and cook for 20-30 seconds until fragrant, then add the sauce mixture. Bring the sauce to a bubble and let it thicken slightly.
- Toss Ribs in Sauce: Add the fried ribs to the pan and toss thoroughly to coat each rib evenly with the honey garlic sauce. Serve immediately to enjoy the perfect balance of crispy texture and flavorful glaze.
Notes
- Ensure oil temperature remains at 350°F for even frying and crispy texture.
- Use a wire rack to drain fried ribs, preventing sogginess from sitting in oil.
- Adjust sweetness or saltiness of the sauce by varying honey or soy sauce to taste.
- These ribs are best served fresh but can be reheated gently to maintain crispness.
- For a gluten-free option, use gluten-free soy sauce or tamari.
