Dry fried ribs are a fantastic dish to prepare when you want something crispy and packed with umami flavors. From my experience, using spare ribs works best because they have the right balance of meat and fat, which crisps up nicely during frying. The key to achieving that perfect golden brown crust starts with coating the ribs evenly in cornstarch. This not only helps form a crispy shell but also locks in the juiciness inside. To enhance the flavor, incorporating fish sauce and oyster sauce adds that deep, savory note characteristic of many Asian dishes. I like to season my ribs with a blend of salt, pepper, and garlic for basic seasoning, then add a finishing mixture of chicken bouillon, sugar, and pepper to balance sweetness and savoriness. Slicing shallots and jalapeño peppers introduces layers of mild sweetness and a subtle heat that complement the ribs beautifully. If you enjoy a garlicky punch, minced garlic optional is a great addition. Lastly, garnishing with fresh green onions provides a burst of freshness and color. From personal experience, frying the ribs until golden brown over medium-high heat ensures they are cooked through without burning the coating. Precision in frying time is important — usually around 8 to 10 minutes depending on rib size. Serve these dry fried ribs as a snack or part of a main meal alongside steamed rice or a crisp vegetable stir-fry. The combination of bold flavors and crisp texture makes it a crowd-pleaser and a delightful way to explore Asian-inspired cooking at home.