Crispy Salt
Pepper Roasted Pork Ribs (Garlic Rubbed)

Master succulent, golden-brown roasted ribs without deep-frying. These oven-baked ribs are cleaned with cornstarch and steam-roasted for a juicy, fall-off-the-bone finish.

Ingredients

• 500 g straight-cut pork ribs
• 2 tbsp cornstarch
• 2 tbsp light soy sauce
• 0.5 tbsp dark soy sauce
• 1 tbsp oyster sauce
• to taste salt
• 1 tsp sugar
• 4 slices ginger
• 1 tbsp minced garlic
• to taste black pepper
• 1 tbsp cooking oil
• optional salt and pepper powder
• optional dried parsley

Instructions

1. 1Select quality pork ribs

   

   Start by selecting high-quality, straight-cut pork ribs, which are preferred for their uniform size and even cooking. Place the raw ribs in a container as you prepare for the cleaning process. Choosing straight-cut pieces ensures a more professional presentation and better texture once roasted.

   Tip: Look for ribs with a consistent meat-to-fat ratio to ensure every piece stays juicy throughout the baking process.
2. 2Add cornstarch for cleaning

   

   Place your straight-cut pork ribs into a large bowl and add a generous spoonful of cornstarch. The cornstarch acts as a cleaning agent, helping to bind with and lift away residual blood and surface impurities that cause unwanted odors.

   Tip: Using cornstarch to clean meat is a secret to achieving a fresh, clean taste without having to blanch the ribs in boiling water first.
3. 3Wash the ribs thoroughly

   

   Rinse the ribs several times under clean, cold running water. Massage the meat to ensure the cornstarch and impurities are completely washed away. Continue the process until the water runs clear and the meat appears pale and clean.

   Tip: Do not rush this step; washing the ribs until the water is clear is essential for removing any fishy smells.
4. 4Pat the meat dry

   

   Transfer the cleaned ribs to a dish and use fresh kitchen paper towels to thoroughly pat each piece dry. Removing all surface moisture is a critical step to ensure the marinade sticks well and the ribs roast properly in the oven.

   Tip: Ensuring the ribs are bone-dry will help the exterior become crispy rather than soggy during baking.
5. 5Season with soy sauce

   

   Begin the marinade by pouring two spoons of light soy sauce and half a spoon of dark soy sauce over the ribs. The light soy sauce adds essential saltiness, while the dark soy sauce provides a rich, mahogany color during roasting.

   Tip: You can add a spoonful of oyster sauce at this stage as well for extra savory depth and umami.
6. 6Add aromatics and spices

   

   Add fresh ginger slices and a spoonful of minced garlic to the ribs. Season with a pinch of salt, a small spoonful of sugar, and a dash of black pepper. These aromatics will infuse the meat with deep flavor as it marinates.

   Tip: Always use fresh ginger and garlic rather than powdered versions for a more vibrant and authentic fragrance.
7. 7Add cornstarch to the ribs

   

   Add a large spoonful of cornstarch to the marinated pork ribs and mix thoroughly. This coating helps to lock in the moisture and flavor of the marinade, ensuring the meat remains tender and juicy during the roasting process.

   Tip: Make sure every rib is evenly coated with the cornstarch to prevent the juices from escaping while in the oven.
8. 8Drizzle with cooking oil

   

   Drizzle a spoonful of cooking oil over the ribs after the cornstarch has been added. The oil acts as a heat conductor, helping the ribs brown evenly and preventing the surface from drying out too quickly during the long bake.

   Tip: Use a neutral oil with a high smoke point, such as vegetable or grapeseed oil, for the best results.
9. 9Arrange the ribs on a baking tray

   

   Place the marinated ribs onto a baking tray, ensuring there is sufficient space between each piece. Proper spacing allows the hot air to circulate around the meat, which is key to achieving a crispy exterior and even cooking.

   Tip: Using a non-stick gold-colored tray can help improve heat distribution for a more consistent golden finish.
10. 10Add water to create steam

    

    Pour a cup of clean water into the bottom tray of the oven before starting the bake. The resulting steam creates a humid environment that prevents the ribs from becoming tough, keeping the meat succulent as the fat renders out.

    Tip: Creating a water bath effect in the oven is a great professional trick for tenderizing tougher cuts of meat without boiling them.
11. 11Pre-set the roasting temperature

    

    Adjust your oven control dial to 180 degrees Celsius and set the timer for an initial 10-minute bake. This first stage of roasting is essential to set the shape of the ribs and begin rendering out the excess fat. Ensure the oven is fully preheated for the most consistent results.

    Tip: Using a lower temperature for the first bake helps prevent the exterior from burning before the inside begins to cook.
12. 12Flip the ribs for even cooking

    

    After the first 10 minutes of baking, remove the tray and carefully flip each rib over. Flipping ensures that both sides of the meat are exposed to the heat evenly, which helps in achieving a uniform golden-brown color. This step is key to maintaining the tenderness of the meat on both sides.

    Tip: Work quickly while the tray is out of the oven to minimize heat loss during the flipping process.
13. 13Apply a light oil spray

    

    Once the ribs are flipped, spray a thin, even layer of cooking oil over their surface. This extra bit of oil acts as a heat conductor, helping the ribs become perfectly crispy and golden during the second stage of baking. It also helps lock in the moisture so the interior remains tender.

    Tip: An oil sprayer provides a much finer and more even coating than brushing, which prevents the ribs from becoming greasy.
14. 14Roast until golden and bubbly

    

    Return the tray to the oven and roast for another 20 minutes until the ribs are golden-brown and bubbly. Once finished, remove from the oven and immediately sprinkle with salt, pepper, and dried parsley while the ribs are still hot to ensure the seasonings adhere properly.

    Tip: Placing a tray of water at the bottom of the oven creates steam, which keeps the ribs moist while the outside crisps up.

Storage & Reheating

Burn It Off

Frequently Asked Questions