Crispy Ribs2018-07-03T09:43:47-04:00

Crispy Ribs

Presented by U&Tea


  • 1/2 cup Chinese cooking wine
  • 1 1/2 tsp. soy sauce
  • 1/2 tsp. white pepper
  • 1 tsp. garlic powder
  • 1 lb. spare ribs, cut into individual bones
  • 2–3 T cornstarch
  • Canola oil for deep frying
  • Cilantro sprigs for garnish

Dipping sauce:

  • 1 cup rice wine vinegar
  • 1 cup sugar, preferably super-fine
  • 1 tsp. thinly sliced scallions
  • 3 tsp. minced garlic
  • 1 tsp. minced ginger
  • 2 tsp. Chinese cooking wine


Mix Chinese cooking wine, soy sauce, white pepper, and garlic powder in a small bowl, then pour marinade into zip-top plastic bag. Add ribs, seal, and shake to coat ribs. Marinate for at least 20 minutes. Transfer the moist ribs (do not pat dry) to a large bowl and toss with cornstarch to coat ribs with a sticky paste. Heat oil in a deep fryer to 325ºF. Place ribs, one at a time, in the oil and cook for about 10 minutes, until crispy. (If makes multiple servings, work in batches. Calculate 1 pound of ribs per person.) Drain on paper towels, plate, and garnish with cilantro. Serve dipping sauce on the side.

For the dipping sauce: Whisk all ingredients together in a mixing bowl and allow flavors to meld at room temperature for 1 to 2 hours before serving. Pour into ramekins to serve. Refrigerate leftovers. Yields enough for 6 to 8 servings. Also use with spring rolls, dumplings, stuffed wontons, and more.

Serves 1

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As seen in the Summer/Fall 2018 Issue

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