Crispy Garlic Short Ribs

This is a classic Filipino dish. The ribs are marinated overnight, dusted with cornstarch and roasted until browned and crisped. Naturally, there is a dipping sauce.

Crispy Garlic Short Ribs


6 to 8

Time to Make

  • 10 minutes of preparation
  • 1 hour to cook


Ribs and Marinade:

  • 1 1/2 cups unseasoned rice wine vinegar
  • 1 cup minced green onions, plus thinly sliced scallions for garnish
  • 2/3 cup soy sauce
  • 1/2 cup oyster sauce
  • 1/4 cup finely grated and peeled fresh ginger
  • 6 garlic cloves, finely grated
  • 4 serrano chiles, stemmed and minced
  • 3 pounds flanken-cut beef short ribs (1/3 inch thick), torn into 2-inch lengths
  • 2 cups cornstarch, for dusting
  • oil, for frying
  • Salt

Dipping Sauce:

  • 2 tablespoons black vinegar (substitute balsamic vinegar)
  • 2 tablespoons water
  • 1 tablespoon soy sauce
  • 1 Serrano chile, stemmed and minced
  • pinch of sugar


  1. Prepare the marinade in a large baking dish. Whisk together the vinegar, minced green onions, soy sauce, oyster sauce, ginger, garlic and chilies. Add the ribs and turn to coat. Cover and refrigerate overnight.
  2. Place a rack over a rimmed baking sheet. Remove the ribs from the marinade and place on the rack so that the marinade drips into the dish.
  3. Spread the corn starch out on a flat plate. Dredge the ribs through the cornstarch and replace on the rack.
  4. Heat 2-inches of oil in a large saucepan over medium high heat to 325 degrees F. Cover another baking sheet with paper towels to drain the ribs on. Add about 1/3 of the ribs to the hot oil and cook, turning occasionally until browned and crisp, about 8 minutes. Transfer to the paper towels to drain. Repeat with the remaining ribs.
  5. Meanwhile, make the dipping sauce by whisking all the ingredients together.
  6. Transfer the cooked ribs to a serving plate, garnish with sliced green onions, and serve with the dipping sauce.

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