Crispy Garlic Grilled Pork Rib Skewers
Tender mid-section pork rib skewers coated in a rich blend of garlic powder, spices, and a crispy starch crust, grilled to perfection over hot coals.
These garlic grilled pork rib skewers are a standout favorite for outdoor barbecues and street food gatherings. Featuring bite-sized rib pieces seasoned with aromatic spices, a touch of egg, and a crisp outer coating, they offer an incredible balance of crunchy textures and savory flavors. Finished with a final dusting of cumin, sesame seeds, and chili powder, they deliver an authentic and mouthwatering experience in every bite.
Ingredients
- 500 g mid-section pork ribs
- 8 g garlic powder
- 16 g light soy sauce
- 2 g mala fresh seasoning
- 10 g oyster sauce
- 2 g pepper powder
- 5 g chicken bouillon
- 6 g MSG
- 20 g chili powder
- 1 whole egg
- 15 g starch
- to taste cooking oil
- to taste cumin
- to taste white sesame seeds
- to taste chopped green onions
Instructions
- 1Cut the pork ribs
Place the pork ribs on a wooden cutting board and use a cleaver to chop them evenly into 2 to 3 centimeter pieces.
Tip: Cut them into uniform sizes to ensure they cook evenly. - 2Add marinades and spices
Add garlic powder, light soy sauce, mala fresh seasoning, oyster sauce, pepper powder, chicken bouillon, MSG, and chili powder to the bowl of raw pork ribs.
Tip: Measure all seasonings accurately to achieve the signature barbecue flavor profile. - 3Mix and knead thoroughly
Thoroughly mix and knead everything together by hand so that all the seasonings penetrate deep into the meat pieces.
Tip: Massage the meat firmly to help the marinade absorb completely. - 4Add a whole egg
Crack a whole egg directly into the seasoned pork ribs and mix well to coat the meat.
Tip: Adding an egg helps tenderize the meat and allows the starch coating to adhere better later. - 5Incorporate starch
Sprinkle starch evenly over the marinated pork ribs and mix well until it reaches the proper consistency.
Tip: Ensure the starch is evenly distributed to lock in moisture during grilling. - 6Lock in juices with oil
Pour cooking oil into the marinated pork ribs and mix evenly to lock in the juices so they stay tender.
Tip: Adding oil at the final stage of marination prevents the meat from drying out on the grill. - 7Skewer the marinated pork ribs
Take the well-marinated pork rib pieces and carefully thread them onto wooden skewers, placing about 3 pieces of meat on each skewer.
Tip: Ensure the pieces are spaced evenly along the skewer so they cook uniformly over the heat source. - 8Place skewers on the grill
Place the skewered pork ribs directly onto the charcoal grill over medium heat. Brush a thin layer of oil first, and avoid flipping too frequently.
Tip: Wait until one side is grilled until it sizzles and bubbles oil before flipping over. - 9Brush oil and grill until golden brown
Continue grilling the skewers over charcoal, brushing oil as needed and turning when both sides are golden brown and sizzling with bubbling oil. Add seasonings such as cumin, sesame seeds, chili powder, and chopped green onions near the end.
Tip: Sizzle for just a few more seconds after adding the final spices before removing them from the heat.
