This Lil Piglet

The BEST Pub Style Garlic Dry Ribs

The BEST Pub Garlic Dry Ribs Pub Style //

On the rare occasion my husband and I can get out for a night to a pub, I order Garlic Dry Ribs because they are delicious and a menu item I like to treat myself with. We have a hometown favourite that I’ve never seemed to be able to replicate, until now and the best part is, it’s easy.

Pub Style Garlic Dry Ribs //

Garlic Dry Ribs – Flavour

Garlic, naturally. My husband tells me that not every recipe needs garlic and then I look at him like he just grew another head. Garlic has to be one of my favourite ingredients, and I add it to a lot of recipes, but there is a happy medium before hitting the too much threshold.

For these Garlic Dry Ribs, I prefer to use Garlic powder in the marinade to really pack in that fluid flavour with just enough salt and lemon to penetrate and tenderize the meat before breading.

Marinating the ribs in the sauce for a minimum of 6 hours, preferably 24, is the key to the perfect Garlic Dry Ribs. This recipe takes a 4 lb package of sweet & sour ribs to the next level for an late night snack watching your favourite sport, an appetizer for a night entertaining friends or an addition to a not-so-classic meal.

Garlic Dry Ribs – Tips and Tricks

Sprinkling the marinated ribs in a flour/cornstarch combination is what creates that pub style crispy texture, locking in the moisture of the meat in every bite. It takes just 3-4 minutes to cook a batch in the deep fryer at 365 degrees F. If you don’t have a deep fryer, you can use a wok or pot with canola oil to cook just google how to check to see if it’s hot enough for frying. See notes in recipe below for portioning and thawing tips.

*Garlic Dry Ribs can be cooked and reheated in the oven for entertaining or leftovers.

Pub Style Garlic Dry Ribs Appetizer //

Everyone in my family loves this recipe; paired with a squeeze of lemon and dill dip, this will be added to your arsenal of go-to appetizer recipes.


If you like this recipe, let me know your thoughts in the comments below. Please check out my other recipes and I’d love if you’d pin it for later on Pinterest or follow along for other great recipes on FacebookTwitter and Instagram.

Try these other appetizer recipes:

5.0 from 6 reviews
Pub Style Garlic Dry Ribs
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 6
  • 4 lbs sweet and sour ribs
  • Marinade...
  • ¼ cup low sodium soya sauce
  • ¼ cup white vinegar
  • 1 tbsp garlic powder
  • ½ tbsp onion powder
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp lemon
  • ¼ tsp sesame oil
  • Breading...
  • 1½ cup flour
  • ½ cup cornstarch
  • 1 tbsp dill
  • Oil for deep frying
  1. Cut sweet and sour cut ribs into pieces between the bones and place into a large sealable plastic bag.
  2. In a small bowl, whisk together marinade ingredients and pour into the bag with the ribs, sealing the bag. Using your hands massage the bag to ensure all marinade completely covers the ribs inside the bag and place in the refrigerator for a minimum of 6 hours (24 hours is recommended).
  3. Remove marinated bag of ribs from the refrigerator and separate into portion sizes for cooking (if preferred, freeze in sealed bags portions you plan to cook later).
  4. Heat deep fryer to 365 degrees F.
  5. In a medium bowl mix together flour, cornstarch and dill. In another medium bowl place about 10 ribs at a time and sprinkle with a generous amount of flour mixture, allowing it to soak in/adhere to the outside of the marinaded ribs. Toss gently or flip over using tongs, sprinkling again if necessary, to ensure all sides are coated evenly.
  6. Place coated ribs into the deep fryer basket, separated from each other to ensure even cooking and lower into the fryer cooking for 3-4 minutes. I cooked at 3 minutes which gave a nice golden brown outside and perfectly juicy cooked meaty rib inside. If you are not sure how your fryer will cook, do a couple at the start to test temperature and cooking time before cooking the remaining portion of ribs.
  7. Shake excess oil from cooked ribs, pour out onto a plate with paper towel to soak up extra oil drippings and continue coating and cooking the remaining ribs in the same pattern.
  8. Serve warm with a squeeze of lemon and a side of dill sauce for dipping (optional).
When working with hot oil, please use caution and proper handling techniques for cooking and discarding oil.
When freezing in portions: Marinate for the entire package of ribs as directed, separate into portions and freeze in a airtight sealable bag. When you are ready to cook, thaw the portioned bag (sealed) out in a cold water bath and once thawed, allow to sit on the counter for 15 minutes before the flour mixture and frying steps.


19 comments on “The BEST Pub Style Garlic Dry Ribs”

  1. Hi Stacey my name is Mal and I live in Australia and we have just returned from a holiday in Canada, where I fell in love with the garlic dry ribs that are served just about everywhere. Your recipe for them looks about right except I have no idea what the sweet and sour ribs are I think the ribs are pork but no idea what sweet and sour Is. Do you buy them made up or do you do them your self. Can you please help.
    Regards Mal 

    • They are button ribs, basically a short rib cut into smaller pieces. Your butcher can usually do this for you, if you can’t find them in store like this. They are called sweet and sour cut ribs in the grocery store here. Also perfect for Chinese sweet and sour ribs!

  2. I really like your receipe of dry ribs. I will defenetely pass it on to friends.

  3. These where amazing …everybody loved them 

  4. I add an eggwhite to the drained ribs before dusting. Adding some cornmeal is great as well. Lemon pepper is excellent but cut back on salt added.

  5. Have made these a few times now and love them !!

    Thanks for sharing. 🙂

  6. These are absolutely amazing I have made a couple times now and they never disappoint!

  7. Could I cook these in the oven, at what temp, how long??

  8. The best dry rib and dill dip recipe. We used pork tenderloin instead and cut into chunks. I was wondering though if after cooking them they would freeze well.

  9. This recipe is really good. Guess what? You can roast them in a hot (400) oven and get great results. It’s one of my favourites.

  10. Can you use an air fryer with this same recipe?

  11. We love this recipe and are going to experiment with a huge pork loin we bought from Costco. Have you tried freezing the marinated bites WITH the flour/cornstarch on? If so, what was the difference?

  12. OMG these are fantastic! Just like Chinese take out. Thank you for posting this recipe.

  13.  Can you make these boneless with a pork loin .

  14. Will the meat slide off the bone easy like slow cooked ribs? Or do you have to chew or cut the meat off the bone?

    I’ll reserve rating this until I have made them at least once.

  15. Make simular ribs here in Canada. I choose pork boneless pork loans that are always on sale cheap. I cut into 1″ cubes then marinate. I add corn meal to the dry batter. I add a mixture of egg white and cornstarch to make the glue before dipping into dry coating.

  16. Can these be done in an air fryer?

  17. I was a little reluctant to try these as I have tried so many that say the same, best ever! But I liked the recipe ingredients so gave them a try. And oh my gosh, so happy I did!! These truly are same as pub ribs, if not better!!! We all gobbled them up!!! Love, love these for sure. Will for sure become a go to for my family entertainment!!!! 

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