|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 182g||234%|
|Saturated Fat 28g||142%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 2g||8%|
|Total Sugars 10g|
|Vitamin C 14mg||68%|
|*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.|
Fried ribs are a wonderful preparation when you have pork and beef ribs. A less common cooking method for ribs than braising, smoking, or grilling, frying pork ribs is very common in Thailand, and the ribs come together fairly quickly without the need for pre-cooking or baking. A garlicky cilantro marinade coats the ribs, and seasoned flour is all that you need before they go into the oil. A simple and flavorful preparation, these ribs can double as an appetizer or a whole meal when served alongside your favorite sides, like a pasta salad, roasted vegetables, or crispy potatoes.
Other cooking methods suggest soaking the ribs in vinegar, parboiling them to render some of the fat, or steaming them in the oven to speed up the cooking process later, but for these crispy ribs, there is no need, as they go from raw to the plate in less than one hour. For best results have a food thermometer at hand so you can control the oil temperature in your wok, and again to check for doneness after the frying time is up. Different thicknesses of ribs take different times for thorough cooking, so always be sure your pork meat is at least 145 F on the inside.
Any type of pork rib will work, from baby back ribs to spareribs, as long as they're cut into small pieces. Serve as an appetizer with Thai sweet chile sauce for dipping. Before you start, have at hand frying oil that can support high temperatures, like canola or coconut.
Click Play to See This Crispy Thai Fried Pork Ribs Recipe Come Together
7 to 8 cloves garlic
3/4 cup chopped cilantro, leaves and stems
2 tablespoons fish sauce
1 tablespoon sherry, or cooking sherry
1 to 2 pounds pork ribs, chopped into 2- to 3-inch segments
1/2 cup all-purpose flour
1/3 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 to 2 cups oil, for frying
1 cup Thai chili sauce
Gather the ingredients.
Place garlic, cilantro, fish sauce, and sherry in a food processor or high speed blender.
Process until a thick paste forms.
Place the pork ribs in a mixing bowl and add the marinade. Toss well to coat. Cover and set in the refrigerator to marinate for at least 20 minutes or up to 24 hours.
In a medium-sized bowl, combine the flour with the salt and pepper. Gently roll the ribs in the flour mixture until well coated.
Heat at least 1-inch deep of oil in a wok or frying pan over high heat. If you don't have a thermometer and want to be sure that the oil is ready, simply dip one corner of a floured rib into the oil; if it begins to sizzle, the oil is ready.
Carefully place the first batch of ribs in the oil, being sure not to overcrowd the pan or disturb them during the first minute of frying. Reduce heat to medium, or just hot enough to keep ribs frying nicely.
Fry the ribs 5 to 6 minutes per side, or until they become a deep golden brown. To see if they are cooked, check with an instant-read thermometer or simply remove one from the oil and slice it open close to the bone; it should be white or a very light pink inside.
Remove the ribs from the oil and drain on a clean paper towel; alternatively, place the ribs on a cooling rack while you fry the rest and collect the drippings on a plate. Keep warm while cooking the remaining ribs. Serve with Thai chili sauce for dipping.
When frying foods, there are a few things that you should keep in mind:
- Type of Oil: Each oil has its own smoking point, which is the point at which the oil will start smoking. A high smoking point oil is what you want when frying—canola, peanut, safflower, sunflower, and corn oils are great for high-temperature frying.
- Don't Overcrowd: Putting too much food in the hot oil at once is a bad idea because the oil level will rise, causing the hot oil to spill over. Secondly, the temperature of the oil will drop, making the food soak up more oil and turning it into a soggy, greasy mess.
- Oil Temperature: While it varies depending on what food you are frying, the oil for most fried food hovers at 375 F. A deep-fry thermometer is best to measure the temperature, but if you don't have one, just sprinkle a small dusting of flour onto the oil. If it sizzles, then the oil is ready to go.
- Appropriate Pan: Pans that aren’t made of sturdy material don’t conduct heat as well; an appropriate pan will keep the temperature consistent.
- Avoid Splatter: For safe frying, use a splatter screen, a mesh screen that is placed on top of the food that is frying to limit the oil from getting on you or the stove.