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Pepper’s Garlic and Soy Fried Ribs

Pepper’s Garlic and Soy Fried Ribs

Pepper’s Garlic and Soy Fried Ribs


Serves 4-6


These ribs are Miles and Toon's faaaavorite, and it's (nearly) impossible to f*ck up (yes, Mom almost burned down the house making these before, but I swear they're super easy). This recipe is similar to the Thai-Soy Garlic Fried Ribs from my second book, but we gave it a little twist! As with any recipe, you can always adjust to your taste - substitute cilantro for coriander or add more pepper or more garlic, whatever you want... this is a great snack for all of the sports games. GO SPORTS! GO KICKERS!



  • 20 cloves garlic

  • 1 cilantro root (you can find this in Asian supermarkets or some farmers markets), or 1 teaspoon ground coriander

  • 1/3 cup light soy sauce

  • 1 rack baby rack ribs, cut into individual ribs (halved lengthwise if your butcher can do that!)

  • Freshly ground black pepper to taste

  • 6-8 cups vegetable oil, for frying



  1. Combine the garlic and cilantro root (or ground coriander) in a mortar and pestle and pound until roughly minced (you don’t want the garlic too small so don’t use a garlic press here; you can also do this on a cutting board with a knife).

  2. Place the garlic and cilantro/coriander in a large bowl and add the soy sauce and as much pepper as you like (Pepper likes a lot of pepper).

  3. Add the ribs and, using your hands or a silicone spatula, toss the ribs in the marinade and marinate for at least 15 minutes and up to 24 hours (if you’re marinating for more than 2 hours, pop them in the fridge)

  4. Heat the oil in a large, heavy Dutch oven to 375°F or until a piece of white bread sizzles and starts to turn golden right when you toss it in.

  5. Working in batches, fry the ribs just-cooked and well browned, about 3 minutes, bringing the oil back to 375°F between batches.

  6. Use a Chinese spider or slotted spoon to remove the ribs from the oil, drain briefly and place in a bowl.

  7. Scoop up any remaining garlic from the marinade bowl and fry until golden and tender, 1 minute. Scoop it out of the oil and top the cooked ribs with the garlic.



Through these 80 recipes, Pepper teaches you how to make all her hits––influenced by Thailand, California, and everywhere in between. No one loves this book more than Chrissy: “I’m SO proud of Yai and all of the hard work she put into making this book come to life. It has all of my favorite recipes that mom used to make for us growing up, like chicken satay and papaya salad, as well as modern twists on classic Thai food like pad thai Brussels sprouts and nam prik moo sloppy joes!

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