Introduction

If there is one dish that can stop a dinner party conversation in its tracks, it is a platter of Crispy Spicy Garlic Pork Ribs. There is something inherently primal and satisfying about a perfectly fried rib—that initial crunch of the seasoned crust giving way to tender, juicy pork, all glazed in a sticky, aromatic, and fiery garlic sauce.

I’m Jason Griffith, and if you’ve followed my work at ChefManiac, you know I have a deep-seated love for recipes that balance texture and bold flavors. These ribs aren’t just an appetizer; they are a centerpiece. Inspired by the salt-and-pepper styles of Southern China but kicked up several notches with a savory chili bean glaze, this recipe is designed to bring that high-end “wok hei” restaurant flavor right into your home kitchen. Whether you are a heat-seeker or just someone who appreciates a well-cooked piece of meat, these ribs are about to become your new obsession.

Why I Love This Recipe

What makes this specific recipe a winner in my book is the dual-texture experience. By marinating the ribs in cornstarch and Shaoxing wine, we create a protective barrier that keeps the interior succulent while the outside becomes incredibly crisp during the fry.

Furthermore, the sauce isn’t just “hot.” Thanks to the addition of doubanjiang (chili bean sauce) and fresh ginger, the heat is layered with umami and brightness. It’s the kind of dish that makes you reach for “just one more” until the plate is empty. It’s also surprisingly versatile; while it feels like a gourmet treat, it’s straightforward enough to whip up on a Friday night when you need a reward for a long week.

Ingredients (Serves 3–4)

Ribs & Marinade

• 1.5–2 lbs pork ribs: Cut into small, individual bite-sized pieces (riblets).
• 1 tsp salt: For fundamental seasoning.
• ½ tsp white pepper: Provides a distinct floral heat compared to black pepper.
• 1 tbsp light soy sauce: Adds saltiness and depth.
• 1 tbsp Shaoxing wine: Essential for removing “meaty” odors and adding a sweet, nutty aroma. (Dry sherry is a great swap).
• 1 tsp cornstarch: The secret to a velvety texture and a crisp exterior.

For Frying

• 2–3 cups vegetable oil: Use a high-smoke point oil like peanut or canola.

The Spicy Garlic Sauce

• 2 tbsp vegetable oil: For the aromatics.
• 4–5 cloves garlic: Minced (don’t be shy with the garlic!).
• 1-inch ginger: Minced for a zingy bite.
• 3–4 dried red chilies: Broken into pieces for smoky heat.
• 2 fresh red chilies: Sliced for immediate spicy impact.
• 2 scallions: Cut into 1-inch pieces for color and freshness.

Sauce Mix

• 2 tbsp chili bean sauce (doubanjiang): The fermented soul of the dish.
• 1 tbsp soy sauce: For extra savory notes.
• 1 tbsp dark soy sauce: Primarily for that beautiful, deep mahogany color.
• 1½ tbsp rice vinegar: To cut through the richness of the pork.
• 1 tbsp sugar: To balance the salt and heat.
• ½ cup water or broth: To create the volume for the glaze.
• 1 tsp sesame oil: Added at the end for a nutty finish.
• 1–2 tsp toasted sesame seeds: (Optional) For garnish.

Swaps and Notes

• The Meat: If you can’t find pork spare ribs, you can use bone-in pork chops cut into cubes. The bone is essential for flavor, though!
• The Alcohol: If you avoid alcohol, replace the Shaoxing wine with a splash of apple juice or extra chicken broth.
• The Heat: Doubanjiang can be quite salty and spicy. If you prefer a milder rib, reduce the chili bean sauce to 1 tablespoon and increase the sugar slightly.

List of Steps

1. Prepare the Ribs

Rinse the ribs under cold water to remove any bone fragments from the butcher’s saw. Pat them thoroughly dry with paper towels—dry meat fries better! In a large bowl, combine the ribs with the salt, white pepper, light soy sauce, Shaoxing wine, and cornstarch. Massage the marinade into the meat. Let this sit for at least 30 minutes, or overnight in the fridge for the most intense flavor.

2. Fry the Ribs

Heat your oil in a wok or deep pan to 350°F. Add the ribs in small batches; if you crowd the pan, the temperature will drop, and the ribs will become greasy rather than crispy. Fry for 7–10 minutes per batch until they are a deep golden brown.

Pro Tip: For the ultimate crunch, use the “double fry” method. Fry them once to cook through, let them rest for 10 minutes, then flash-fry them at a higher temperature (375°F) for 1-2 minutes right before saucing.

3. Build the Aromatics

In a clean wok or large skillet, heat 2 tablespoons of oil. Toss in the garlic and ginger. Stir-fry for 30 seconds until the kitchen smells incredible. Add the dried chilies and the chili bean sauce. Stir-fry for another minute until the oil turns a bright red color.

4. Simmer and Glaze

Pour in the soy sauces, rice vinegar, sugar, and water/broth. Bring the mixture to a simmer. Once the sugar is dissolved and the sauce begins to bubble, toss the fried ribs back into the pan.

5. The Final Toss

Turn the heat to high and toss the ribs vigorously to ensure every nook and cranny is coated in the spicy garlic glaze. Once the sauce has thickened and clings to the meat, add the fresh chilies and scallions. Drizzle with sesame oil and sprinkle with sesame seeds.

Tips for Success

• Oil Temperature: Use a kitchen thermometer. If the oil is too cool, the cornstarch will absorb it. If it’s too hot, the outside will burn before the meat near the bone is cooked.
• Bone-In Flavor: Don’t be tempted to go boneless. The marrow and bone contribute significantly to the depth of flavor during the frying process.
• Dry the Meat: I cannot stress this enough—moisture is the enemy of a good fry.

Serving Suggestions and Pairings

These ribs are quite rich and spicy, so they pair beautifully with neutral or cooling sides. I highly recommend serving them alongside a big bowl of steamed jasmine rice to soak up the extra sauce.

If you are hosting a larger gathering, these ribs fit perfectly into a spread featuring a Walking Taco Bar for a fusion-style party, or even alongside some Sheet Pan Quesadillas for a multi-cultural appetizer feast. To wash down the heat, a cold glass of Blueberry Lemonade provides the perfect fruity contrast.

Nutritional Information (Per Serving)

• Calories: 420 kcal
• Protein: 24g
• Fat: 32g
• Carbohydrates: 8g
• Sodium: 850mg

Storage and Leftover Tips

While these are best served fresh and crispy, you can store leftovers in an airtight container in the fridge for up to 3 days. To reheat, avoid the microwave as it will make the ribs rubbery. Instead, pop them in an air fryer at 350°F for 5 minutes or in a toaster oven until sizzling.

More Recipes You Will Love

If you enjoyed the bold flavors and “crowd-pleasing” nature of these ribs, you have to try these other fan favorites from the site:

• Mexican Chicken and Rice Casserole – For another one-pan wonder.
• 3-Ingredient Coconut Macaroons – The perfect quick dessert to cool your palate after the spicy ribs.

Final Thoughts

There is something so rewarding about making restaurant-quality ribs at home. It takes a little bit of patience with the frying, but the result is a dish that looks and tastes like it came from a professional kitchen.

I’d love to hear how yours turned out! Did you add extra chilies? Did you try the double-fry method? Let me know in the comments below or tag us on social media. Don’t forget to follow ChefManiac for more recipes that make every meal an adventure.