|Nutritional Guidelines (per serving)|
|Servings: 1 to 2 Pounds Ribs (4 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||34%|
|Saturated Fat 9g||44%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These are the best crispy fried wings ever. And what a nice surprise—they're easy to make, too. Unlike most deep fried ribs that we've tried, these are not just about the coat, but are full flavor all the way through. The Thai marinade is what does it—a special concoction of fresh coriander (usually known as cilantro) and garlic that is whipped up in just minutes. And there's no messy beaten eggs or other liquids to dip into—just marinate, then roll in flour. So easy, so wonderful! No wonder ribs are such a popular street food in Thailand.
Watch Now: Crispy Fried Pork Ribs With Thai Marinade
- 1 to 2 pounds pork ribs (chopped into 2 to 3-inch segments)
- 7 to 8 cloves garlic
- 3/4 cup fresh coriander (leaves and stems, chopped)
- 2 tablespoons fish sauce
- 1 tablespoon sherry (cooking sherry may be used)
- 1/2 cup all-purpose flour
- 1/3 teaspoon salt
- 1/4 teaspoon black pepper (freshly ground)
- 1 to 2 cups oil (for deep-frying; high-heat such as coconut or canola)
Gather the ingredients.
Place garlic, coriander, fish sauce, and sherry in a mini chopper or food processor.
Blitz to create an aromatic green marinade.
Place prepared pork ribs in a mixing bowl. Add the marinade and toss well to mix. Set in the refrigerator to marinate at least 20 minutes or up to 24 hours.
In another bowl, combine the flour with the salt and pepper. Gently turn or "roll" the ribs in the flour mixture until well coated. Place on a clean plate, leaving on as much of the paste as possible for the greatest flavor.
Heat oil in a wok or frying pan over high heat (it should be at least 1-inch deep). To test if oil is hot enough, dip one corner of a floured rib into the oil. If it begins to sizzle and cook immediately, the oil is ready.
Carefully place the first batch of ribs in the oil, being sure not to disturb them for the first minute of frying. Reduce heat to medium, or just hot enough to keep ribs frying nicely.
Using tongs to turn, fry the ribs 5 to 6 minutes each side, or until they turn a deep golden brown. To see if they are cooked, remove one from the oil and slice it open close to the bone, it should be white or very light pink inside.
Remove from oil and drain on a clean tea towel or paper towel. Serve immediately with Thai sweet chili sauce for dipping.
When frying foods, there are a few things that you should keep in mind:
- Type of Oil: While you’d choose an olive oil to dress your salad, don’t ever use it to deep fry food. Each oil has its own smoking point, which is the point at which the oil will start smoking. So a high smoking point is our friend when it comes to frying. Those include canola oil, peanut oil, safflower oil, sunflower oil and corn oil.
- Use Clean Oil: The cleaner the oil, the better the food will fry. Repeated use of the oil will result in the oil having a lower smoking point, making it less ideal.
- Oil Temperature: While it varies depending on what food you are frying, the oil for most fried food hovers at 375 F. If you don’t have a thermometer to measure the temp, don’t worry. Just sprinkle a small dusting of flour onto the oil. If it sizzles when it hits the oil, then the oil is ready to go.
- Use a Sturdy Pan: This is important because pans that aren’t made of sturdy material don’t conduct heat as well. And conducting heat is mighty important when frying is involved.
- Watch for Splatter: The oil is very hot, so be mindful of the splatter that will be created by lowering food into it. Place the splatter guard on top of the food that is frying, and the mesh of it will limit the oil drops getting on you or all over the stove.