Chinese · Dinner
Crispy Pork Spare Ribs
Bone-in pork spare ribs marinated in soy sauce, five-spice and shaoxing wine, dredged in cornstarch and double-fried until the exterior shatters with a crisp crunch while the meat remains juicy. Served with five-spice salt and lemon wedges.
$6
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
618Calories
42.1gProtein
41.8gFat
18.2gCarbs
0.6gSugar
0.9gFiber
1119mgSodium
214mgChol
11.9gSat Fat
533mgPotassium
38mgCalcium
2.3mgIron
0.8mcgVitamin B12
7mgVitamin C
gluten-free-adaptable
protein-rich
low-carb
rich-umami
all-time-classics
Instructions
1
Prep
Cut pork ribs into 1.5-inch pieces, pat dry with paper towel, and mince the garlic and grate the ginger.
2
Marinate
Toss ribs in a bowl with soy sauce, shaoxing wine, five-spice, garlic, and ginger. Cover and marinate 30 minutes.
3
Dredge
Toss marinated ribs in cornstarch until evenly coated with no wet patches visible.
4
Fry
Heat vegetable oil to 325°F in a wok. Fry ribs 8 minutes until pale gold and cooked through, then drain on a wire rack.
5
Fry
Raise oil to 375°F and fry ribs 3 minutes until deep golden brown and crackling.
6
Plate
Mix salt and five-spice for dipping salt. Pile ribs on plate with salt dip and lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz509g, bone-in pork ribs
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp shaoxing wine
- 1 tsp1 tsp chinese five-spice
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 1/2 cup60g cornstarch
- 2 cup480ml vegetable oil, for frying
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp chinese five-spice, for the dip
- 22 lemon wedge, for serving
