The BEST Pub Style Garlic Dry Ribs
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.
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.
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.
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Try these other appetizer recipes:
- Baked Parmesan Chicken Bites
- Beer Batter Deep Fried Pickles with Dill Dip
- Sweet Chili Meatballs
- Or the many other appetizer recipes sure to satisfy your tastebuds.
- 4 lbs sweet and sour ribs
- 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
- 1½ cup flour
- ½ cup cornstarch
- 1 tbsp dill
- Oil for deep frying
- Cut sweet and sour cut ribs into pieces between the bones and place into a large sealable plastic bag.
- 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).
- 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).
- Heat deep fryer to 365 degrees F.
- 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.
- 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.
- 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.
- Serve warm with a squeeze of lemon and a side of dill sauce for dipping (optional).
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.