Crispy Fried Spareribs Skillet

Crispy Fried Spareribs Skillet


Pork ribs on the grill are a staple of summertime barbecues. But when it's too cold to grill, you can enjoy them just as much cooked in a pan on a stovetop. You can cook any type of ribs in a Cast iron skillet, such as spareribs, baby back ribs and country-style ribs. Here I like to share with you one of the most delicious Cast iron frying recipes. It is juicy crispy fried spareribs skillet, a simple dish that tastes more complex than you'd thought gets me excited for all the awesomeness. These spareribs definitely is the easiest one pan fried food which you can cook in your kitchen. Only cost you few minutes to fry if you prepare the ribs before. First marinated with garlic and vinegar, then deep fried until browned and crisp, I think you will be addictive to the plate of pork. What can be better than these delicious fried spareribs! Here is the recipe and hope you will like it!

Crispy Fried Spareribs Skillet


Canola or peanut oil (for deep frying)

1 rack St. Louis-cut pork spareribs (cut into 1-inch strips across the bone)

6 tablespoons cornstarch

1/2 cup cane or rice vinegar (plus more for serving)

2 tablespoons soy sauce

2 tablespoons freshly minced garlic (about 6 medium cloves)

1 1/2 teaspoons freshly ground black pepper

1 teaspoon kosher salt (plus more for seasoning)

1 teaspoon oyster sauce

1 teaspoon yellow mustard


       1. Fill a Cast iron skillet at least 4 inches deep with canola oil and                   heat up to 375 over high heat.

  1. In a small bowl, mix round vinegar, soy sauce, garlic, pepper, oyster sauce, mustardand 1 teaspoon salt.
  2. Set rib pieces in a large zipper-lock bag. Pour in marinade, and then seal tightly and toss to distribute marinade evenly. Place in refrigerator and marinate for at least 4 hour or up to overnight, turning bag at least once during that time.
  3. Work in batches, transfer 1/3 of ribs to a medium bowl. Then add 2 tablespoons cornstarchand toss until ribs evenly are coated in apaste-like sticky batter.
  4. Carefully put the ribs into hot oil and fry about 7 minutes until golden brown with stirring occasionally for even cooking.
  5. Once cooked well, transfer to a paper towel-lined plate and season lightly with salt. Then repeat with remaining ribs.
  6. Cook for few seconds and then you can serve with vinegar for dipping.


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I like to serve these spareribs and steamed rice along with a vegetable dish. And vinegar, soy sauce and garlic will give these ribs a distinctly Filipino flavor. I let the ribs marinate in this liquid overnight. As with most acidic marinades, it is also fine with just a few hours if you're pressed for time. And coating the wet ribs in cornstarch can create a paste-like batter that fries up super crispy. The crispy exterior is one big reason these ribs are so awesome. They should be cut into individual sections so they fit easily in the pan. I suggest you cut St.Louis-style spareribs across the bone into 1-inch portions which can help to create a large surface area for the batter and make these bite-size servings with lots of crunch. I also suggest you heatthe oil to 375and then carefully dropeach little sticky rib into the oil. Because they will quickly turn a light golden brown color in this perfect frying temperature. Keeping cooking these really good things because the ribs need time to cook through and for some connective tissue to break down. And you need always take care around hot oil. Never leave it unattended even for a moment. Be sure that kids and pets are well away from the cooking area. 

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