Pub Style Garlic Dry Ribs
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
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.
Recipe by This Lil Piglet at