These crispy garlic ribs are pan-fried until golden, then stir-fried with loads of garlic, chilies, and onions. Every bite bursts with flavor — savory, fragrant, and deliciously addictive!

Why Pork Ribs Are My Go-To Ingredient for Incredible Meals

Pork ribs are one of my favorite ingredients to cook with—they’re flavorful, tender, and work beautifully in so many types of dishes.

If you love dim sum, you’ve probably tried the classic Steamed Spare Ribs with Black Beans—juicy, bite-sized pieces packed with umami.

But ribs are incredibly versatile beyond that.

I also enjoy using them in heartier dishes like Taro & Pork Ribs Braise, where the rich sauce soaks into the tender meat and creamy taro.

When I’m in the mood for something crispy and bold, Crispy Salt and Pepper Pork Ribs are my go-to—they’re even better than takeout!

And of course, ribs shine in soups too, like the light and refreshing Winter Melon Soup with Pork Ribs or a comforting Pork Rib Soup simmered low and slow for depth of flavor.

My Smarter Approach to Garlic Ribs
While many garlic rib recipes insist on deep-frying, I’ve perfected a pan-frying method that gives you all the crispy texture and golden color without all the oil. It’s:

Less messy (no vat of oil to deal with)
Healthier (significantly less oil absorbed)
Just as delicious (you still get that perfect crunch)
More practical for everyday cooking

The secret is in the technique – getting your pan properly hot, not overcrowding the ribs, and letting them develop that beautiful crust naturally. You’ll be amazed how restaurant-quality results you can achieve with just a tablespoon or two of oil!

Ingredients

Main Ingredients

500g pork spare ribs, chopped into 5cm pieces

Aromatics & Vegetables

1 whole garlic, minced
½ onion, diced
1 green chili, diced
1 red chili, diced
3 scallions (2 tied into knots, 1 chopped for garnish)

Seasonings

2 tsp light soy sauce
½ tsp salt
1 tsp sugar
1 tsp white sesame seeds
½ tsp Chinese salt & pepper seasoning
10ml cooking wine
3 slices ginger

Oil

5 tbsp cooking oil

Instructions

Prep the ribs

Soak the chopped ribs in plenty of water for 30 minutes, changing the water 2–3 times to remove blood and odor. Drain well.

Add ribs to a pot of cold water with 10ml cooking wine, 3 slices ginger, and the tied scallions. Bring to a boil and continue cooking for 3 minutes. Skim off the foam. Drain and set aside.

Pan-fry the ribs

Heat 5 tbsp oil in a pan until moderately hot (around 60% heat – you should feel heat if you hover your palm above the pan).

Add ribs in a single layer. Fry on low heat for 5–6 minutes, flipping occasionally, until golden and slightly crispy.

Remove the ribs. Pour out excess oil, leaving just a little for stir-frying.

Stir-fry and season

In the same pan, add the minced garlic, diced onion, and diced chilies. Stir-fry on medium heat for 1 minute until fragrant.

Add the fried ribs back in and stir to combine.

Season with 2 tsp light soy sauce, ½ tsp salt, 1 tsp sugar, 1 tsp sesame seeds, and ½ tsp Chinese salt & pepper seasoning.

Toss everything together for 1–2 minutes so the flavor coats every rib.

Serve

Plate the ribs and garnish with chopped scallions. Serve hot!

Frequently Asked Questions

Q: Can I use larger ribs or different cuts?
A: It’s best to use small pork ribs for even cooking and flavor. Larger pieces may take longer to cook and might not crisp up as nicely.

Q: What can I serve with garlic ribs?
A: They’re perfect with steamed rice, stir-fried greens, or a side of pickled vegetables.

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