1-Step 1: Prepare the Ribs Start by cutting your pork ribs into individual pieces, about 2-3 inches long. If using baby back ribs, cut them in half for easier handling. Smaller pieces mean more surface area for that delicious crispy coating. Pat the ribs dry with paper towels to remove excess moisture, which helps the marinade adhere better and prevents oil splatter during frying. If you’re working with spare ribs, you can ask your butcher to cut them into smaller pieces across the bone. This traditional Chinese preparation makes the ribs easier to eat and ensures more even cooking throughout.

2-Step 2: Create the Marinade In a large bowl, combine the following ingredients for your marinade:* 5 cloves garlic, minced or crushed* 1 tablespoon Shaoxing wine* 1 tablespoon soy sauce* 1 teaspoon salt* ¼ teaspoon white pepper* ½ teaspoon baking soda Mix these ingredients well before adding the pork ribs. The baking soda in this mixture is crucial for tenderizing the meat. It works by raising the pH level of the meat’s surface, which prevents proteins from tightening during cooking.

3-Step 3: Marinate the Ribs Add the prepared pork ribs to the marinade bowl. Using your hands (wear food-safe gloves if preferred), massage the marinade thoroughly into each piece of rib. Make sure every surface is coated with the garlic mixture. The more contact between the meat and marinade, the more flavorful your final dish will be. Cover the bowl with plastic wrap and refrigerate for at least 45 minutes. For deeper flavor development, marinate overnight or up to 12 hours. The longer marination time allows the garlic and seasonings to penetrate deeper into the meat.

4-Step 4: Prepare for Frying Before heating the oil, redistribute the marinade on the ribs and then toss them in cornstarch. Make sure each piece is evenly coated with a thin layer of starch. Shake off any excess starch, as too much can create a gummy texture rather than a crispy one. For extra crispy results, place the coated ribs on a plate and refrigerate for 20 minutes. This drying period helps the coating adhere better and creates an even crunchier exterior when fried.

5-Step 5: Heat the Oil In a wok or deep pot, heat about 1 inch of neutral oil to 350°F. Use a thermometer to ensure accurate temperature. If the oil is too cool, the ribs will absorb excess oil and become greasy. If too hot, the exterior will burn before the interior cooks through. To test the oil temperature without a thermometer, drop a small piece of bread or a wooden chopstick into the oil. If bubbles form rapidly around it and it sizzles immediately, the oil is ready. A wooden chopstick should produce steady bubbles when inserted into properly heated oil.

6-Step 6: Fry the Ribs Working in small batches (3-4 pieces at a time), carefully lower the coated ribs into the hot oil. Overcrowding the pot will lower the oil temperature and result in soggy, greasy ribs rather than crispy ones. Fry each batch for 5-7 minutes until golden brown and crispy. The internal temperature should reach 190-195°F for perfectly tender meat. Use a slotted spoon or spider strainer to remove the ribs from the oil, letting excess oil drain back into the pot.

7-Step 7: Optional Double-Fry for Extra Crispiness For restaurant-level crispiness, you can employ the double-fry technique. After the initial frying, let the ribs cool for a few minutes. Then increase the oil temperature to 400°F and fry the ribs again for 1 minute. This second fry removes any remaining moisture from the coating and creates an incredibly crispy shell. This technique is similar to what many restaurants use for dishes like Korean fried chicken, where the goal is maximum crunch without sacrificing the juicy interior.

8-Step 8: Serve Immediately Transfer the fried ribs to a wire rack or paper towel-lined plate to drain briefly. Serve hot while the coating is at its crispiest. These Chinese spare ribs are best enjoyed immediately, as the coating will soften over time. For presentation, arrange on a serving platter and garnish with sliced green onions or a sprinkle of toasted sesame seeds. The contrast of colors makes for an appealing presentation that’s worthy of any dinner party or family gathering.