Crispy Garlic Short Ribs

According to Andrew Zimmern, this classic Philippine rib recipe is so delicious it will be impossible for you to resist making again and again.

Crispy Garlic Short Ribs
Photo: © Madeleine Hill
Total Time:
1 hrs 15 mins
6 to 8



  • 1 1/2 cups cane sugar or unseasoned rice wine vinegar

  • 1 cup minced scallions, plus thinly sliced scallions for garnish

  • 2/3 cup soy sauce

  • 1/2 cup oyster sauce

  • 1/4 cup finely grated 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

  • Canola oil, for frying

  • Salt


  • 2 tablespoons black vinegar

  • 2 tablespoons water

  • 1 tablespoon soy sauce

  • 1 Serrano chile, stemmed and minced

  • Pinch of sugar


Marinate the Ribs

  1. In a large baking dish, whisk the vinegar with the minced scallions, soy sauce, oyster sauce, ginger, garlic and chiles. Add the ribs and stir to coat. Cover the baking dish and refrigerate overnight.

  2. Set a rack over a large baking sheet. Spread the cornstarch in a large baking dish. Remove the ribs from the marinade and let any excess drip back into the dish. Dust the ribs in the cornstarch and transfer to the rack.

  3. In a large saucepan, heat 2 inches of canola oil to 325°. Line another baking sheet with paper towels. Add one-third of the ribs to the hot oil and fry over moderately high heat, turning occasionally, until browned and crisp, about 8 minutes. Transfer to the paper towel-lined rack and season lightly with salt. Repeat with the remaining ribs.

Meanwhile, Make the Sauce

  1. In a bowl, whisk all of the ingredients until combined.

  2. Transfer the ribs to a platter, garnish with thinly sliced scallions and serve with the dipping sauce.

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