Dry Garlic Ribs Canadian Chinese Style
Experience the irresistible crunch and bold flavors of Dry Garlic Ribs, Canadian Chinese Style—a mouthwatering fusion dish that’s a crowd-pleaser for any occasion. These golden, bite-sized pork ribs are marinated in a savory blend of soy sauce, garlic, and seasonings, then dredged in a cornstarch-flour coating for the ultimate crispy exterior. Fried to perfection and tossed in a fragrant medley of garlic and green onions, this dish strikes the perfect balance of crispy, garlicky, and tender in every bite. Ready in under an hour, these ribs are perfect as an appetizer or a main course, offering a homemade take on a beloved takeout classic. Serve them hot for maximum crunch and don’t forget the extra green onion garnish for a pop of freshness!
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Ingredients
- 1.5 lbs Pork ribs
- 4 cloves Garlic cloves, minced
- 2 tbsp Soy sauce
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 0.5 cup Cornstarch
- 0.25 cup All-purpose flour
- 1 large Egg, beaten
- 2 cups Vegetable oil (for frying)
- 2 stalks Green onions, finely chopped
- 1 tsp Sugar
Directions
Step 1
Prepare the pork ribs by cutting them into bite-sized pieces, about 2 inches each. Pat them dry with a paper towel.
Step 2
In a large bowl, combine soy sauce, minced garlic, salt, black pepper, and sugar. Add the pork ribs to the marinade and toss to coat evenly. Cover and let marinate in the refrigerator for at least 30 minutes or up to 2 hours for better flavor.
Step 3
In a shallow dish, combine cornstarch and flour. In a separate dish, beat the egg.
Step 4
Remove the ribs from the marinade and pat off any excess liquid. Dip each rib into the beaten egg, then dredge in the cornstarch-flour mixture, coating each piece thoroughly.
Step 5
Heat the vegetable oil in a large, deep skillet or wok over medium-high heat until it reaches 350°F (175°C). Test the oil by dropping in a small piece of bread or batter; it should bubble and float to the surface immediately.
Step 6
Fry the ribs in batches, avoiding overcrowding the pan. Cook each batch for 5-6 minutes, turning occasionally, until the ribs are golden brown and cooked through (internal temperature of 145°F or 63°C). Remove the ribs with a slotted spoon and drain on a paper towel-lined plate.
Step 7
After all the ribs have been fried, discard most of the frying oil, leaving about 2 tablespoons in the skillet. Reduce the heat to medium.
Step 8
Add the chopped green onions and any leftover minced garlic to the skillet. Sauté for 30 seconds until fragrant.
Step 9
Return the fried ribs to the skillet and toss them with the garlic-onion mixture, ensuring an even coating.
Step 10
Serve the dry garlic ribs immediately while hot and crispy. Garnish with extra chopped green onions if desired.
Nutrition Facts
| Serving size | (1350.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6421.1 |
| Total Fat 637.7g | 0% |
| Saturated Fat 128.3g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 824.6mg | 0% |
| Sodium 4150.6mg | 0% |
| Total Carbohydrate 66.0g | 0% |
| Dietary Fiber 2.8g | 0% |
| Total Sugars 5.1g | |
| Protein 152.3g | 0% |
| Vitamin D 40IU | 0% |
| Calcium 238.7mg | 0% |
| Iron 11.4mg | 0% |
| Potassium 1857.0mg | 0% |
Source of Calories