DRY GARLIC SPARERIBS
I could eat these every week. Great appy for a Chinese dinner (4 people) or football munchies (2 people).
Provided by Diana Adcock
Categories Meat Appetizers
Time 12h35m
Number Of Ingredients 9
Steps:
- 1. In a large mixing bowl whisk together the tamari, white wine vinegar, garlic salt, sesame oil and pepper.
- 2. Add the pork rib pieces-mix well to coat.
- 3. Cover bowl or pour into a large freezer bag and seal. If using the freezer bag place that into a bowl-just in case you spring a leak.
- 4. Marinate AT LEAST 12 hours, up to 24 hours.
- 5. When ready to cook-
- 6. In a large mixing bowl whisk together the flour and cornstarch.
- 7. In a large skilled heat 2 inches of oil to 375 degrees (medium-high heat)
- 8. Drain ribs.
- 9. Add ribs to flour mixture and toss well to coat every rib.
- 10. Toss again to be sure.
- 11. Cook ribs in batches-with a large skillet It takes me 3 rounds so I can be sure each piece is well browned, crispy and cooked through. Each batch should take about 6 minutes.
- 12. Serve hot as is or with your favorite dipping sauce.
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