Tasty Fried Baby Back Ribs

Pork September 14th, 2008

I love pork ribs, especially when they are fried or roasted. One of my favourite style of pork ribs would be Champagne Pork Ribs, a well-known chinese-styled pork ribs with a hint of cooking wine used in the marinating process. I googled around the net for a recipe for champagne pork ribs but could not find one which would satisfy me. In the end, I decided to create my own marinate with absolutely no reference to champagne pork ribs.

I chose baby back ribs for this recipe due to the tenderness of the meat around the ribs. According to Wiki, “Baby back ribs, sometimes called loin ribs or simply back ribs, are taken from the top of the rib cage between the spine and the spareribs, below the loin muscle. They have meat between the bones and are shorter but meatier than spareribs. The rack is shorter at one end, due to the natural tapering of a pig’s rib cage.” You will see the whitish soft bone part on one end of the rib.

I gave the ribs a good 6 hours of marinating with a mix of sauces and it turned out well after frying. You can also roast the ribs if you have an oven by basting it regularly with the marinate. It turned out great, and definitely tasty and my two kids thoroughly enjoyed themselves. Give this recipe a try as it is simple and fuss free.

This is my recipe for Tasty Baby Back Ribs

Ingredients

  • 300 grammes baby back ribs
  • 2 tablespoons of corn flour
  • 300 ml Oil for frying

Marinate

  • 1 tablespoon oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon chinese cooking wine
  • 1 teaspoon worcestershire sauce
  • 1/2 teaspoon salt
  • liberal dashes of white pepper powder
  • 1 teaspoon of corn flour

Method

Marinade baby back ribs for at least 6 hours.

Heat oil in wok. Whilst oil is heating up, pour the 2 tablespoons of corn flour over the baby back ribs and coat evenly.

Fry baby back ribs in medium heat until thoroughly cooked inside (the meat will turn pale white).

Serve hot.

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Comments

  1. 1
    skinnymum
    September 15th, 2008 at 1:50 am

    Looks so yummy….. and easy to cook too. This happens to be my hubby’s fav pork dish. Will make for him once I settle in to my new place.

    Thanks so much for sharing.

  2. 2
    babe_kl
    September 15th, 2008 at 3:07 pm

    gosh look exactly like those i ate at restaurants!!!

  3. 3
    noobcook
    September 15th, 2008 at 3:22 pm

    wahhh, I’m so impressed! they look soooo amazing … I’m drooling now. Nice photo ;)

  4. 4
    Andie Summerkiss
    September 15th, 2008 at 5:49 pm

    It does sound easy. Do you serve them with any sauces? If not, what kind of sauce do you think will go well with the dish?

  5. 5
    Pink Parisian
    September 15th, 2008 at 6:29 pm

    Ok I’m trying this for sure! I’d roast it though only because I hate frying stuff and cleaning up afterwards

  6. 6
    jaden
    September 15th, 2008 at 9:51 pm

    YUM! love the caramel color

  7. 7
    Happy Cook
    September 16th, 2008 at 2:43 am

    Wow they look super super DELICIOUS.
    I wound’t mind to have all of them.
    I know i know i am greedy, but they do look so yumm

  8. 8
    pablopabla
    September 17th, 2008 at 9:53 am

    skinnymum : Do let me know how it turns out when you get a chance to cook this, ya?

    babe_KL : :D I was happy with the way it turned out too.

    noobcook : Thanks! You can try this too. It’s very easy.

    Andie : I served them just like this. The marinade gives the ribs adequate flavouring and serving them with sauce would somehow take away the original marinating taste. Otherwise, giving it a sweet and sour sauce would be a good option.

    Pink Parisian : Time to invest in a deep fryer ;)

    Jaden : It tastes better than it looks :D

    Happy Cook : Try this recipe. Then you can have all you want and sharing it as well :D

  9. 9
    RO
    September 17th, 2008 at 11:54 am

    May I know what “Baby Back Ribs” is it called in cantonese?

  10. 10
    HN
    September 17th, 2008 at 4:19 pm

    Wow .. That’s simple and yummy … I would try to simmer the remaining marinating sauce to pour on top on those ribs .. What do you think? Will it be too salty?

  11. 11
    Avatar
    September 17th, 2008 at 5:41 pm

    Haizz, very nice but also very high cholesterol eh… :(

  12. 12
    tummythoz
    September 17th, 2008 at 10:52 pm

    Your photography skills have improved leaps & bounds!

  13. 13
    Nate
    September 19th, 2008 at 2:48 am

    Those ribs look really tasty. Love the color that the oyster and hoisin gave to the meat.

  14. 14
    mycookinghut
    September 20th, 2008 at 1:56 am

    I love ribs! Best to eat with both hands :D

  15. 15
    pablopabla
    September 20th, 2008 at 10:29 pm

    RO : I am sorry I don’t know what it’s called in Cantonese. Maybe you can describe it to your butcher as the part of the rib where you can see whitish cartilege-like bone.

    HN : No, it won’t be salty at all as this marinade is on the slightly sweet side. Try it without sauce and see if you like it or not.

    Avatar : Hah? Pork ribs also laden with cholesterol (bad type) ah?

    tummythoz : Thank you. I learnt some tips from Rasa Malaysia.

    Nate : It can be tricky too as they burn easily.

    mycookinghut : You can say that again! Finger-lickin good ;)

  16. 16
    Platinumgirl
    September 21st, 2008 at 6:04 pm

    Aiyooo .. looks darn yummy and glistening too. Should try this recipe.

  17. 17
    Calvin Kong
    September 23rd, 2008 at 9:23 am

    Baby Back ribs in cantonese are call “yuen kuat”… yuen as in soft.. kuat as in bone.. the white bone (soft bone) is edible after long cooking…

  18. 18
    Color Rosa
    September 25th, 2008 at 11:08 am

    Ooo i am glad i ‘bumped’ into ur blog. Thanks!!! Will definitely try this SOON!

  19. 19
    Serene
    October 3rd, 2008 at 9:18 pm

    Seems quite easy to prepare, would like to try it out. But I don’t have hoisin sauce and worcestershire sauce. Wonder what it called in Chinese huh?

  20. 20
    skinnymum
    October 4th, 2008 at 1:49 am

    made this last night for a gathering at home and it was a winner! i had so much faith in your recipes – no trial run.
    thanks loads for sharing. keep up the good work.

  21. 21
    pablopabla
    October 5th, 2008 at 4:39 pm

    Calvin : Thanks for the translation and description :)

    Color Rosa : Glad to have you around :D

    Serene : I think I should install the google translator soon so that you will be able to know what it means. Come back in a few days’ time.

    skinnymum : Yay! Glad to hear you liked it :D

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