Crispy Garlic Fried Pork Ribs (Filipino-Chinese Style)
Some recipes instantly transport you to a family gathering, and these Crispy Garlic Fried Pork Ribs do exactly that for me. A close friend introduced me to this Filipino-Chinese favorite and insisted I try marinating the ribs overnight. She promised the extra time would make all the difference, and she was absolutely right. The meat turned out incredibly flavorful, while the outside became irresistibly crispy.
Last weekend, I made these ribs for a family get-together, and they were the first dish to disappear from the table. The smell of garlic frying filled the kitchen, and everyone kept sneaking a piece before dinner was even served. My family loved the balance of savory soy sauce, fragrant garlic, and the crispy golden coating. By the end of the meal, there wasn’t a single rib left.
Now, this recipe has become one of my go-to dishes whenever we’re celebrating birthdays, hosting friends, or simply craving comforting homemade food. It does take a little patience because of the marinating time, but the results are absolutely worth it. Every bite is juicy, garlicky, and perfectly crisp—the kind of meal everyone remembers.
If you’re looking for a restaurant-quality pork rib recipe that’s packed with bold flavor and an irresistible crunch, these Filipino-Chinese Style Crispy Garlic Fried Pork Ribs are guaranteed to impress.
Why You’ll Love This Recipe
Extra crispy on the outside and juicy inside
Loaded with garlic flavor
Perfect for family dinners and celebrations
Easy to prepare ahead of time
Pairs well with steamed rice or dipping sauces
Ingredients
For the Pork
2 pounds (900 g) pork spare ribs, cut into individual pieces
8 garlic cloves, minced
¼ cup soy sauce
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon ground black pepper
1 teaspoon sugar
1 teaspoon paprika
½ teaspoon white pepper
2 tablespoons cornstarch
¼ cup all-purpose flour
Vegetable oil, for frying
Optional Garnish
Crispy fried garlic
Sliced green onions
Lemon or calamansi wedges
Chili flakes
Instructions
Step 1: Marinate the Ribs
In a large bowl, combine the garlic, soy sauce, oyster sauce, fish sauce, rice vinegar, sesame oil, black pepper, sugar, paprika, and white pepper.
Add the pork ribs and toss until evenly coated.
Cover and refrigerate for at least 4 hours, preferably overnight.
Step 2: Coat the Ribs
Remove the ribs from the marinade.
Sprinkle with the cornstarch and flour, tossing until each rib is lightly coated.
Step 3: Fry
Heat about 2 inches of vegetable oil in a heavy pot to 350°F (175°C).
Fry the ribs in small batches for 8–10 minutes, or until golden brown and cooked through.
Transfer to a wire rack to drain.
Step 4: Double Fry (Optional)
For an extra crispy texture, let the ribs rest for 5 minutes.
Return them to the hot oil for 1–2 minutes until deeply golden and extra crunchy.
Step 5: Serve
Top with crispy fried garlic, green onions, and chili flakes if desired.
Serve immediately with steamed jasmine rice and lemon or calamansi wedges on the side.
Tips
Marinate overnight for the deepest flavor.
Fry in batches to maintain the oil temperature.
Use a wire rack instead of paper towels to keep the coating crispy.
Double frying creates an even crunchier exterior.
Fresh garlic gives the best flavor—avoid garlic powder if possible.
Variations
Add a teaspoon of five-spice powder to the marinade.
Toss the cooked ribs in sweet chili sauce for a sticky finish.
Make them spicy with chopped fresh chilies.
Use baby back ribs instead of spare ribs.
Finish with toasted sesame seeds for extra flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 375°F (190°C) oven or air fryer for 8–10 minutes to restore the crispiness.
Prep Time
15 minutes (plus marinating time)
Cook Time
20 minutes
Total Time
Approximately 4 hours 35 minutes (including marinating)
Servings
4–6 servings
Nutrition (Approximate Per Serving)
Calories: 510
Protein: 32g
Carbohydrates: 10g
Fat: 38g
Fiber: 0g
Sugar: 2g
Sodium: 860mg
Frequently Asked Questions
Can I air fry these ribs instead of deep frying?
Yes. Preheat the air fryer to 380°F (193°C) and cook the marinated, lightly coated ribs for 18–22 minutes, turning halfway through, until they are browned and the pork reaches a safe internal temperature.
Can I use boneless pork instead?
Absolutely. Boneless pork shoulder or pork belly cut into bite-sized pieces works well with the same marinade.
Why should I marinate overnight?
The longer marinating time allows the garlic, soy sauce, and seasonings to penetrate the meat, resulting in more flavorful and tender ribs.
What dipping sauces go well with these ribs?
They’re delicious with sweet chili sauce, garlic vinegar, spicy soy sauce, or a squeeze of fresh calamansi or lemon.
Can I freeze the marinated ribs?
Yes. Place the ribs and marinade in a freezer-safe bag and freeze for up to 2 months. Thaw overnight in the refrigerator before cooking.
How do I keep the ribs crispy after frying?
Drain them on a wire rack instead of paper towels, avoid covering them while they’re hot, and serve immediately for the best crunch.