The following method includes illustrations, making it look more direct.You can buy the ready-made garlic-flavoredspare ribscrispy fried, which tastes better and is also very crispy (compared to usingwheat flouralone).

http://www.dolc.de/forum/viewthread.php?tid=347431Garlic-Roasted Spare RibsPreparation Method With detailed illustrations and preparation ingredients

http://www.easygo.com.cn/bbs/simple/index.php?t11946.html Garlic Crispy Spare Ribs (Illustrations)

http://www.jk366.com/yinshi/kuailezhufu/meiweiyoufang/2006-03-16/11387.html(Illustrations) Gold Medal Garlic Flavored Bones



Homemade Sweet and Spicy Small Spare Ribs









1. Marinate small spare ribs with a little salt, sugar, barbecue sauce or spare rib sauce for a while.


2. In a pot, fry onions,ginger, andchili peppers.


3. Add the marinated small spare ribs and fry them for a moment, then flip and continue frying.Slowly fry until both sides are golden brown,
you can add a little salt if needed. When the meat turns color, you may add a tiny amount of water (optional), then add a bit of barbecue sauce or spare rib sauce or oyster sauce, stirring continuously.
4. When the ribs are almost cooked, add prepared garlic, stir-fry.


5. Before serving, sprinkle some chopped scallions and


MSGin, it's done!Note: The garlic should be added later to make the flavor of the dish more fragrant.
Garlic-flavored spare ribs method:





Ingredients: spare ribs

Accompaniments: garlic, ginger, and scallion slices.

Seasonings:Szechuan peppera few grains, a little five-spice powder, cooking wine, salt, MSG, Sichuan peppercorn powder, cornstarchCut pork chops into pieces, mix with accompaniments and seasonings, sprinkle on the spare ribs, marinate for 30 minutes. When the oil is heated to about 50% hotness, add the marinated spare ribs (ensuring the oil covers the ribs), until 80% hot, reduce heat for 3 minutes, then increase the oil temperature and fry the spare ribs until they turn


brick red. Remove from the pot. Then put garlic paste in the pan to release fragrance, add the spare ribs and stir-fry, then serve.Alternative methodFirst cut the garlic into minced garlic, squeeze out the garlic juice for marinating the spare ribs, use the garlic to fry in oil.Do not heat the oil too high to avoid burning the garlic.

The meat should be thicker, cut into pieces 3 cm long and about 1.5 cm wide. For 500 grams of spare ribs, add 5 grams of salt, 5 grams of

MSG, two tablespoons of tenderizing powder, 15 grams of water-starch, and 20 grams of flour, squeeze out the garlic juice for marinating (add the flour last).Mince the spare ribs for an hour in oil. Control the oil temperature when frying spare ribs; they are hard to cook through, so it's suggested you steam them first before frying.Fry the spare ribs until golden brown, drain the excess oil, then add a bit of unfried garlic paste in the pan and stir-fry, place the spare ribs and season with cooking wine, toss again before serving.My method for garlic-flavored spare ribs1. Useriblets, choose the intercostal meat type for a better taste.2. Smash the garlic, cut into garlic paste, add more if you like.




3. Mix the riblets, garlic paste, salt,

soy sauce
, cornstarch, and place in a sealed bag, store in the refrigerator.If you need to eat it soon, leave it in the refrigerated section for half a day or one day to marinate. Otherwise, keep it frozen and thaw it before eating.4. Before cooking, coat the riblets with
bread crumbs.
Use plenty of salad oil; when heated, add the riblets and fry on low heat until the surface hardens, then remove.Soy sauce, cornstarch mixed, placed in a plastic bag and stored in the refrigerator.If you want to eat it soon, keep it in the fridge for half a day or one day to marinate.Otherwise, store it in the freezer; take it out the day before you plan to cook it and let it thaw slowly.
4. Before cooking, coat the spare ribs withbread crumbs.millet bran.Use more vegetable oil for frying. Heat the oil and fry the spare ribs on low heat until the surface becomes firm, then remove them.