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
- 2 tablespoons black vinegar (substitute balsamic vinegar)
- 2 tablespoons water
- 1 tablespoon soy sauce
- 1 Serrano chile, stemmed and minced
- pinch of sugar
- 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.
- 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.
- Spread the corn starch out on a flat plate. Dredge the ribs through the cornstarch and replace on the rack.
- 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.
- Meanwhile, make the dipping sauce by whisking all the ingredients together.
- Transfer the cooked ribs to a serving plate, garnish with sliced green onions, and serve with the dipping sauce.