• Prep: 15 minutes (plus marinating)
• Cook: 12–15 minutes (method-dependent)
• Total: ~30 minutes
• Yield: 3–4 servings as a main, 4–6 as an appetizer
• Cuisine: Thai

Ingredients

• 500 g (about 1.1 lb) pork spareribs, cut into bite-size pieces
• 1 tbsp brown sugar
• 1 tsp fine salt
• 2 tbsp light soy sauce
• 2 tsp black soy sauce (Thai si-ew dam)
• 1 tbsp plain flour (or cornstarch for a lighter crust)
• 1 coriander root, sliced
• 4 cloves garlic, peeled
• 5 whole black peppercorns (≈ 1/2 tsp when crushed)
• For frying/air-frying: neutral oil spray or frying oil

Equipment

• Mortar & pestle or small food processor
• Mixing bowl
• Deep pot/wok (for deep-fry) or air fryer (optional)
• Microwave-safe 10-inch plate (for microwave shortcut)
• Paper towels / wire rack

Make the Garlic–Pepper Paste

1. In a mortar & pestle (or mini-processor), pound coriander root, garlic, and peppercorns to a fine paste.

Marinate the Ribs

1. In a bowl, combine the paste with brown sugar, salt, light soy sauce, black soy sauce, and flour. Mix into a thick marinade.
2. Add the spareribs and coat well. Marinate at least 20 minutes (up to 12 hours in the fridge for deeper flavor).

How to Cook Fried Spareribs with Garlic and Pepper

Method A — Deep-Fry (classic & crispiest)

1. Heat oil to 170–175°C (340–350°F).
2. Fry ribs in batches for 6–8 minutes, turning, until deeply golden and cooked through.
3. Drain on a rack. Rest 2–3 minutes for juices to settle.

Method B — Air-Fryer (lighter, still crispy)

1. Preheat air fryer to 200°C (390°F) for 3 minutes.
2. Lightly oil the basket. Arrange ribs in a single layer. Mist tops with oil.
3. Cook 12–15 minutes, flipping at 8 minutes, until browned and cooked through.

Method C — Microwave Shortcut (fastest)

Great for speed; texture is tender with less crisp.

1. Arrange marinated ribs on a 10-inch microwave-safe plate. Cover loosely with kitchen paper.
2. Microwave on High (600–700 W) for 6 minutes, or until cooked through.

Food-safety tip: Cook pork to an internal temperature of about 63°C/145°F and rest 3 minutes. Thicker ribs may need extra time, especially with the microwave method.

Serving & Pairings

• Toss with a pinch of white pepper and fried garlic chips.
• Garnish with cilantro and serve with steamed jasmine rice or sticky rice.
• Dipping sauce ideas: sweet chili sauce, nam jim jaew, or lime + fish sauce + sliced chilies.

Pro Tips for Extra-Crispy Ribs

• Dry the ribs well before marinating to avoid splatter and sogginess.
• Flour vs. starch: Cornstarch or rice flour yields a thinner, crisper shell.
• Don’t crowd the pan—temperature drops cause greasy ribs.
• Marinate longer (up to overnight) for deeper garlic-pepper flavor.

Storage & Reheating

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat at 180°C/356°F in an air fryer for 4–6 minutes to re-crisp.

FAQ