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Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Servings: 4 to 6 Servings
Author: Lalaine Manalo


  • 3 pounds baby back ribs cut into individual ribs
  • 1 cup vinegar
  • 1/2 cup soy sauce
  • 1 cup water
  • 1 head garlic peeled and minced
  • 2 bay leaves
  • 1 teaspoon pepper corns cracked
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 eggs
  • oil for deep-frying


  • In a pot over medium heat, combine ribs, vinegar, soy sauce, water, garlic, bay leaves and pepper corns. Bring to a boil, uncovered and without stirring, for about 5 minutes. Lower heat, cover and continue to cook for about 40-50 minutes or until ribs are fork-tender. Drain ribs, discarding liquid and aromatics. Allow to cool.
  • In a shallow dish, combine flour, salt and pepper. In a bowl, beat eggs until foamy.
  • Lightly dredge rib pieces in flour, dip in beaten eggs and then dredge again in flour to fully coat.
  • In a pan over medium heat, heat about 2-inches deep oil. Add ribs in batches and deep-fry, turning on sides as needed, for about 4 to 5 minutes or until golden and crisp. Remove from pan and drain on paper towels. Serve hot.