Home-styleMedium 40 min serves 4

Garlic Pork Ribs | Chinese Suan Xiang Pai Gu

Name: Garlic Pork Ribs | Chinese Suan Xiang Pai Gu
Total time: 40 min
Yield: 4 servings
Cuisine: Home-style
Ingredients: pork ribs; garlic; light soy sauce; shaoxing wine; cornstarch; neutral oil

蒜香排骨 · suàn xiāng pái gǔ

家庭快手版 · Home version: Crispy fried ribs with abundant garlic aroma.

Garlic ribs are a pub food favorite. Generous garlic is fried until fragrant, then tossed with crispy ribs.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

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Ingredients

pork ribs排骨🛒 local500 g
garlic大蒜🛒 local1 head
light soy sauce生抽🏮 asian15 ml
shaoxing wine料酒🏮 asian15 ml
cornstarch淀粉🛒 local30 g
neutral oil食用油🛒 local500 ml

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

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Instructions

1Cut ribs into 4-cm pieces. Soak 30 minutes. Drain.
排骨泡水
🔍 Look for 30 minutes
Visual: 水色变浅。Water less pink.
You know it's right when: Water runs clear.
2Marinate ribs with soy sauce, wine, half the garlic (minced). 20 minutes.
腌制入味
🔍 Look for 20 minutes
Visual: 排骨裹满腌料。Ribs coated in marinade.
You know it's right when: Salty, garlicky aroma.
3Coat ribs in cornstarch. Heat oil to 180°C. Fry 3 minutes until crispy.
高油炸制
🔍 Look for High heat 3 minutes
Visual: 金黄酥脆。Golden brown and crispy.
You know it's right when: Oil bubbling vigorously; golden color.
4Increase oil to 200°C. Fry again 1 minute for extra crisp.
复炸增脆
🔍 Look for High heat 1 minute
Visual: 深金黄，极酥脆。Deep golden, very crispy.
You know it's right when: Crackling sound; very golden.
5Fry remaining garlic until golden. Toss ribs with garlic. Serve.
蒜香收尾
🔍 Look for
Visual: 蒜瓣金黄；排骨光亮。Garlic golden; ribs glossy.
You know it's right when: Intense garlic aroma; ready to serve.

Tips

· Double-fry for extra crispiness.
· Garlic burns easily — watch carefully.
· Use plenty of garlic — it's the star flavor.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide