Fried Spare Ribs with Garlic

Cooking Pan-Fried Pork Ribs: How to Fry Spare Ribs in a Pan

My pan-fried spare ribs recipe is possibly the most delicious fried pork ribs recipe you’ve ever cooked at home. View the recipe and video below!

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➡️ Are you looking for the tastiest fried pork ribs recipes? You don’t need to search further because on this page you’ll discover how to make pan-fried spare ribs the easy way. Pan-fried spare ribs are a mouth-watering and succulent dish that are enjoyed as both appetizers and main courses in various cuisines. This versatile dish consists of tender pork ribs that are softened before being pan-fried to perfection. The result is meat that is crispy on the outside and juicy on the inside, bursting with rich, smoky flavors that will tantalize your taste buds.

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➡️ To achieve the best results when cooking pan-fried spare ribs, it’s essential to pay close attention to the temperature of the pan. In the final stage, a hot pan is crucial to ensuring that the ribs develop a caramelized crust on the outside while retaining their juicy texture on the inside. It’s also important to avoid overcrowding the pan, as this can cause the meat to steam instead of searing, resulting in a less flavorful dish.

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Fried Pork Ribs in a Pan from Scratch

➡️ Pan-fried spare ribs are a simple yet irresistible dish that can be enjoyed at any time of the day. With the right marinade and this cooking technique, you can create a restaurant-quality meal that will have your guests raving for days. So, the next time you’re in the mood for something delicious, give pan-fried spare ribs a try, and prepare to be amazed by their mouth-watering flavors and textures.

Fried Spare Ribs with Garlic

Pan-Fried Spare Ribs

Pan-fried spare ribs are a delicious and satisfying dish that can be enjoyed as an appetizer or main course. These ribs are typically coated in a flavorful marinade and then cooked to perfection in a hot pan. The result is tender, juicy, and flavorful meat that is sure to please any carnivore's palate. Pan-frying is a quick and easy way to prepare spare ribs, making it an excellent option for busy weeknights or casual dinner parties. With the right technique and a few key ingredients, you can create a mouth-watering dish that will have your guests coming back for more.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 4 servings


  • 50 oz pork spare ribs (you can use pork chops or sliced pork neck as well)
  • 5 garlic cloves or to taste
  • salt and ground black pepper to taste (black peppercorn can be used instead)
  • 1 tsp ginger powder or some chopped fresh ginger (you can replace it with thyme)
  • 13 fl oz water
  • 3 fl oz sunflower oil or another vegetable oil type


  • cut the pork brisket (known also as pork rib rack) into spare ribs and place them into a frying skillet
  • peel and chop garlic cloves, then place them over the meat in the pan
  • season the pork ribs with salt and ground black pepper to taste (you can use black peppercorn instead of ground pepper for a more rustic taste)
  • add ginger powder or some chopped fresh ginger (you can replace it with thyme if you don’t like ginger)
  • pour water into the pan, then pour some oil over the meat if the ribs are too lean
  • place the lid on the pan, then put the pan on the stovetop and braise the meat over low temperature until it’s very soft (about 45-60 minutes)
  • remove the lid to evaporate the remaining water, increase the temperature to a middle-high level and fry spare ribs until golden (about 10-15 minutes), flip them once to roast evenly (add more oil if necessary)


Cooking Tips for the Best Results:

  1. Marinate the ribs: To infuse your spare ribs with maximum flavor, marinate them in a mixture of your favorite herbs, spices, and seasonings for at least a few hours or overnight. This will also help to tenderize the meat and keep it moist during cooking.
  2. Preheat the pan: Before you start cooking the ribs, make sure your pan is hot. A hot pan will help to sear the meat quickly, sealing in the juices and giving the ribs a delicious crust. If the pan is not hot enough, the meat will steam instead of searing, resulting in a less flavorful dish.
  3. Don’t overcrowd the pan: When cooking spare ribs, it’s important to give them plenty of space in the pan. Overcrowding the pan can cause the meat to steam and prevent it from browning evenly. Cook the ribs in batches if necessary, or use a larger pan to ensure that they have enough room to cook.
  4. Use tongs: When flipping the ribs, use tongs instead of a fork to avoid piercing the meat. Piercing the meat will release its juices, making it less moist and flavorful.
  5. Rest the meat: Once the ribs are cooked, let them rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish. Cover the ribs with foil to keep them warm while they rest.

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FAQs about the Pan-Fried Spare Ribs Recipe

What are spare ribs, and how are they different from baby back ribs?

Spare ribs are larger and meatier than baby back ribs. They come from the lower part of the pig’s ribcage and have more fat, resulting in a richer flavor. Baby back ribs are smaller, leaner, and come from the upper part of the ribcage.

How do I select the best spare ribs at the butcher or grocery store?

Look for spare ribs with a good balance of meat and fat. The meat should have a pinkish hue, and the fat should be evenly distributed. Avoid ribs that appear excessively fatty or discolored.

Do I need to remove the membrane from the back of the ribs before cooking?

Not necessarily, but it’s advisable to remove the membrane, also known as the silver skin, from the back of the ribs. Use a butter knife or your fingers to lift a corner of the membrane, then grip it with a paper towel for a better grip and peel it off. This step allows for better seasoning penetration and tenderizing during cooking.

What is the best method for achieving a crispy crust when pan-frying spare ribs?

To achieve a crispy crust, ensure the ribs are dry before seasoning and cooking. Pat them with paper towels to remove excess moisture. Additionally, using a hot skillet with a small amount of oil and allowing the ribs to sear without overcrowding the pan helps develop a nice crust.

How long does it take to cook spare ribs in a skillet, and how can I tell if they’re done?

The cooking time varies depending on the size and thickness of the ribs. On average, it takes about 25-30 minutes over medium-high heat, turning occasionally, until the ribs are cooked through and the internal temperature reaches 145°F (63°C). To check for doneness, you can make a small cut near the bone and ensure the juices run clear and the meat is no longer pink.

Related Recipes and Culinary Articles

➡️ Enjoy cooking pan-fried spare ribs from scratch! If you need additional info, read more about pork ribs. Also, I recommend you to check another pan-fried ribs recipe that I use often (see below.)