Many Thai restaurants feature all kinds of garlic or garlic and pepper fried dishes, and this fried garlic ribs adaptation is a stunning take on the garlic pepper ribs.
The funny thing about this dish is that it originally came from Golf, since she does most of the Thai cooking in our house. One day she wanted it for dinner, but was already at work, so couldn’t prepare everything to marinate. So, she asked me if I could do it. She talked me through the ingredients and rough measures (she never measured ingredients when making this) and I gave it a try. Truth is I jiggered some things to my own liking and the finished ribs were even better than when she made the dish. So, from that time on I have been responsible for the fried garlic ribs at our place.
If you love garlic like we do, you’re going to adore these ribs, which get the garlic flavor during the marinade process, but also pick up some sweetness from the coriander seeds, salt from the fish and soy sauce, and an earthy undertone from the turmeric. Plus, the fried garlic is simply awesome. We serve these ribs with plain rice typically, although you could also make my cilantro lime rice and let the fresh bright flavors of the coriander and lime cut through some of the oil from frying the ribs. Either way, the fried garlic pieces are awesome mixed into the rice. Trust me on this one. Fried garlic is the awesome sauce you’ve heard tell of…except it isn’t a sauce.
- 1 pound baby back ribs, cut into 2 inch pieces
- 2 tablespoons coriander seeds, crushed
- 1 tablespoon turmeric
- 10-15 cloves garlic, crushed
- 1 teaspoon RosDee seasoning (Note: RosDee
- is a Thai version of pork bouillon. If you can't find it in Asian specialty stores you can use another pork bouillon or substitute chicken bouillon)
- ½ teaspoon freshly cracked pepper
- 3 tablespoons fish sauce
- 1 tablespoon light soy sauce
- Oil for frying
- Combine all the ingredients in a bowl and mix well. I recommend wearing a rubber glove for this unless you want yellow hands from the turmeric.
- Place in the refrigerator and marinate for 4-6 hours.
- Remove from refrigerator 15-20 minutes before cooking.
- Heat oil to 375 degrees.
- Once the oil is up to temperature carefully dump the ribs and everything into the oil.
- Fry until the garlic is deep brown and floating, and the ribs have a dark brown color as well (about 10 minutes).
- Remove from oil and place on paper towel lined plate to drain.
- Serve and enjoy!
Note that we get the ribs here already cut into the small pieces you see in the images. You can get your butcher to split a rack of baby back ribs into half or thirds so you have the smaller pieces required by this dish. I don’t recommend using full sized ribs for this, though to be honest I haven’t tried it so it could work. I’m guessing the marinade would also make for a very nice rub for grilled ribs and a spicy barbeque sauce. Let me know if you make this so we can compare notes!