DRY GARLIC RIBS RECIPE - FOOD.COM
Make and share this Dry Garlic Ribs recipe from Food.com.
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cut your pork ribs into cubes or bite size pieces.
- In a ziplock bag mix soysauce, hoisin sauce, garlic powder& Onion Powder.
- Mix thoroughly.
- Put the pork pieces into the bag and refridgerate in the marinade as long as possible- overnight is best.
- When ready to cook the pork pieces- drain off any excess marinade.
- Mix together the flour and cornstarch in either a bowl or a bag.
- Put the pork pieces in to the flour mixture a few at a time to coat them.
- Tap off any excess flour and deep fry/fry in the heated oil.
- Sprinkle the cooked ribs with a bit more garlic after they are cooked.
- Serve hot or cold.
- Prep time does not include marinade time.
Nutrition Facts : Calories 2901.4, FatContent 219, SaturatedFatContent 32.2, CholesterolContent 337.2, SodiumContent 4834.3, CarbohydrateContent 127, FiberContent 4.1, SugarContent 10.2, ProteinContent 103.7
CRISPY DEEP-FRIED RIBS RECIPE - OOLA | FOOD & WINE
One reason these deep-fried ribs are so impossibly good? They're oven-braised for hours in flavorful mixture that includes plenty of garlic, ginger, orange zest, and soy sauce, along with orange zest and an inspired addition: ginger ale. Once the ribs become meltingly tender, they're deep-fried so they're supercrisp. Once they're done, toss them in a sticky-sweet sauce spiked with ketchup and scallions and be sure to set out plenty of napkins. Slideshow: More Fried Foods
Provided by Food & Wine
Total Time 3 hours 0 minutes
Yield 6
Number Of Ingredients 18
Steps:
- Preheat the oven to 400°. In a large roasting pan, combine the smashed garlic with the sliced ginger, scallion whites, star anise, 1 1/2 cups of the soy sauce, the water, ginger ale, white wine, orange zest and juice, granulated sugar and cilantro stems. Set the pan over 2 burners and bring to a boil over moderately high heat.
- Add the baby back ribs to the roasting pan, cover tightly with foil and bake for about 2 hours, or until the ribs are very tender. Let cool to room temperature, then spread the ribs out in a single layer on a baking sheet and refrigerate until chilled and firm, about 30 minutes. Discard the braising liquid.
- Meanwhile, in a large saucepan, heat 1/4 cup of the vegetable oil. Add the minced garlic and ginger and the scallion greens and cook over moderately high heat, stirring, until fragrant, about 1 minute. Add the remaining 1 1/2 cups of soy sauce, the brown sugar, ketchup and crushed red pepper and bring to a boil. Cook over moderately high heat for 3 minutes, stirring occasionally. Remove from the heat and add the chopped cilantro. Transfer the rib sauce to a large bowl.
- In a large, sturdy pot, heat 1 1/2 inches of vegetable oil to 375°. In a large bowl, whisk the flour with the cornstarch. Cut the racks into individual ribs. Toss the ribs in the flour mixture and shake off the excess. Working in batches, fry the ribs until the coating is lightly golden and crisp, about 2 minutes. Transfer the ribs to paper towels to drain briefly, then add them to the sauce in the bowl and toss to coat. Pile on a platter and serve hot.
More about "dry fried ribs recipe recipes"
DRY GARLIC SPARERIBS RECIPE - DEEP-FRIED.FOOD.COM
From food.com
Reviews 4.5
Total Time 12 hours 4 minutes
Calories 817.5 per serving
- Fry ribs in batches, depending on the size of your skillet until well browned and crisp.
FRIED BEEF RIBS RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4
Total Time 38 minutes
Category Main Dishes, Rib Recipes
Calories 1377.3 calories per serving
- Place the ribs in a fryer basket so they are not crowded, try 4 or 5 at a time depending on the size of your fryer. Cook for about 8 minutes. Remove to paper towels to drain. Continue with remaining ribs.
CRISPY DEEP-FRIED RIBS RECIPE - OOLA | FOOD & WINE
From foodandwine.com
Reviews 5
Total Time 3 hours 0 minutes
- In a large, sturdy pot, heat 1 1/2 inches of vegetable oil to 375°. In a large bowl, whisk the flour with the cornstarch. Cut the racks into individual ribs. Toss the ribs in the flour mixture and shake off the excess. Working in batches, fry the ribs until the coating is lightly golden and crisp, about 2 minutes. Transfer the ribs to paper towels to drain briefly, then add them to the sauce in the bowl and toss to coat. Pile on a platter and serve hot.
FRIED GARLIC RIBS | CHINA SICHUAN FOOD
From chinasichuanfood.com
Reviews 5
Total Time 45 minutes
Category Main Course
Cuisine Chinese
Calories 680 kcal per serving
- Serve hot!
DRY GARLIC RIBS-CANADIAN CHINESE STYLE RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 2 hours 10 minutes
Calories 1600.8 per serving
- We love this served over rice, but can be used just as is on the plate!
XINJIANG DRY-FRIED LAMB RIBS RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 2 hours
Category Main-course
1. First make the master stock. Using a paring knife, remove any white pith from the orange peel as this will impart a bitter flavour to the stock.
2. Roughly crush the rock sugar in a mortar with a pestle. Put the peel, sugar and all the remaining ingredients in a pan, bring to the boil, simmer for 30 minutes, then strain.
3. Place the lamb in the strained stock and slowly simmer for around 1½ to 2 hours. When the lamb is tender, remove from the heat and allow to cool in stock, then cut into individual ribs. Place in the fridge until completely cold (for best results, leave in the fridge overnight).
4. Toast the cumin, sea salt, coriander, fennel, chilli flakes and sesame seeds in a large frying pan until fragrant then set aside to cool in a large bowl. Very roughly crush using a mortar and pestle.
5. Add oil to a large saucepan or wok until it's one-third to one-half full, for deep frying. Heat to 180°C. Prepare a tray lined with a rack for the cooked ribs. Deep-fry ribs in batches until golden brown. As soon as each batch of ribs come out of the oil, place on the rack to drain any excess oil.
6. When the ribs are drained and have cooled, dust with a liberal coating of spices. Serve immediately.
*Note: The master stock from the ribs can be boiled after you use it, strained of solids and frozen. Next time it's needed, just add water, a bit more seasoning and it's ready to go. Every time you repeat this process, the flavour and the way it seasons the food gets more mysterious and wonderful.
10 BEST DRY FRIED RIBS RECIPES | YUMMLY
From yummly.com
CHINESE DRY FRIED RIBS RECIPE - SHARE-RECIPES.NET
From share-recipes.net
CRISPY FRIED PORK RIBS RECIPE - THE SPRUCE EATS
From thespruceeats.com
DEEP FRIED RIBS: SKIP THE GRILL, GO FOR THE DEEP FRYER
From wideopeneats.com
HOW TO MAKE COUNTRY STYLE FRIED RIBS| EASY FRIED RIBS ...
FRIED RIBS RECIPE - DELISHABLY
From delishably.com
CHINESE DRY RUB RIBS - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
COPYCAT CHINESE RESTAURANT DRY GARLIC RIBS - LORD BYRON'S ...
From lordbyronskitchen.com
PAN FRIED RIBS RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
AIR FRYER DRY GARLIC RIBS RECIPES
From tfrecipes.com
DRY GARLIC SPARERIBS BEST RECIPES - COOKINGTODAY.NET
From cookingtoday.net
24 BEST FRIED RIBS RECIPE IDEAS | FRIED RIBS RECIPE, RIB ...
From pinterest.com