Twice-Cooked Spare Ribs with Fresh and Roasted Garlic

These pork spare ribs are cooked slowly with onion and ginger, until they’re suffused with the sauce and falling off the bone. After that, they are soaked in the cooking juices, then deep-fried and covered in golden fried garlic. This braise-then-fry technique is an old Chinese restaurant trick, but it’s not commonly done at home. It allows for the best of both worlds—a crispy surface with soft and tender meat. These ribs will also be delicious even if you omit the frying step.