Crispy Filipino Fried Spareribs with Vinegar Dipping Sauce

Ingredients

• 1/2 cup cane or rice vinegar, plus more for serving
• 2 tablespoons soy sauce
• 2 tablespoons freshly minced garlic
• 1 1/2 teaspoons freshly ground black pepper
• 1 teaspoon oyster sauce
• 1 teaspoon yellow mustard
• 1 teaspoon kosher salt, plus more for seasoning
• 1 rack St. Louis-cut pork spareribs, cut into 1-inch strips across the bone, then cut between each bone into individual portions
• 6 tablespoons cornstarch
• Canola or peanut oil, for deep frying

Directions

1. Whisk the vinegar, soy sauce, garlic, pepper, oyster sauce, mustard, and 1 teaspoon salt together in a small bowl. Add the rib pieces to a large zipper-lock bag, pour the marinade over them, close the bag securely, and give everything a good toss so the ribs are evenly covered. Refrigerate for at least 4 hour or up to overnight, flipping the bag at least once while they marinate.
2. Pour oil into a wok or Dutch oven to a depth of at least 4 inches, and heat it over high heat to 375 degrees F. In batches, move 1/3 of the ribs to a medium bowl, leaving them nice and wet with marinade. Add 2 tablespoons cornstarch and toss until the ribs are coated all over in a sticky, paste-like batter.
3. Gently add the ribs to the hot oil one at a time, and fry until they’re golden brown, about 7 minutes, stirring now and then so they cook evenly. Move them to a paper towel-lined plate and sprinkle lightly with salt. Continue the same way with the remaining ribs, then serve immediately with vinegar for dipping.