Crispy Beef Ribs (Tadyang)

Nice and crispy beef ribs is popular in restaurants around Metro Manila.  This dish is simple to cook and is great with fried rice, served with vinegar dip.  Perfect during special occasions or a dish served with beer.

fb3a42ee3997dd265915dec5ebe2a274 Crispy Beef Ribs (Tadyang)

Crispy Beef Ribs


  • 2 lbs (1 Kg) beef spareribs
  • 1 whole garlic, crushed
  • 2 pcs bay leaves
  • 1/2 c soy sauce
  • 1/2 c palm vinegar (sukang paombong)
  • 1 tbsp sugar
  • 1 tsp peppercorns
  • 3 cups water
  • Cooking oil (enough for deep frying)
  • Vinegar Dip:
  • 1 cup vinegar
  • 1 chopped green onions
  • 1/2 tsp olive oil
  • 1 tsp Worcestershire sauce
  • 1 clove garlic, minced
  • 1 tbsp sugar
  • Ground black pepper, to taste


  1. In a large pot, add enough water to cover the beef ribs, bring it to a boil, letting the scum rise to the top. Turn off, and rinse beef under running tap water.
  2. Put beef ribs back into the pot. Add into the pot all the ingredients except the oil. Bring it to a boil, simmer and cook until tender.
  3. Drain and let it cool. Pat dry with paper towels.
  4. Cool in the refrigerator for 3-4 hours.
  5. Heat oil in a deep frying pan. Deep fry ribs until crispy.
  6. Place in a plate lined with paper towel to absorb excess oil.
  7. Prepare dip by mixing all ingredients
  8. Serve with vinegar dip.

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