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Ingredients

• 5 pounds pork short ribs
• 4 garlic heads, smash the peeled cloves
• 4 - 5 T smashed ginger
• 3 T oyster sauce 
• 4 T Chinese cooking wine
• 3 t fresh ground black pepper
• 2 C cornstarch
• Cooking oil
• Sichuan peppercorn powder to finish if you like a mouth numbing effect

Directions

1. In a large bowl, combine garlic, ginger oyster sauce, cooking wine, & pepper.
2. Cut the ribs to individual pieces, add to bowl, marinate in refrigerator overnight.
3. Next day bring ribs to room temperature, pat dry the ribs with paper towels, removing garlic and ginger.
4. Toss dried ribs in bowl with cornstarch.
5. Heat cooking oil in pot with tall side walls to 360 F
6. Add ribs to oil and cook about 4 minutes, turning frequently for a nice brown color.
7. Remove from oil and rest on wire rack and dust with Sichuan Pepper Powder if desired.

Notes -

• Keep the ginger and garlic large enough when smashed for easier removal.
• Use a thermometer to maintain temperature.
• Cook in small batches to allow even cooking.
• Long wood tongs or long wood chopsticks makes turning the ribs easier.
• Have a cookie sheet with a wire rack set up next to the pan with oil, spider and fine metal strainer to remove bits between batches to keep oil clean and prevent any burnt flavor.
• For easy clean up, lay foil around cook top. 
• Reheats well in an air fryer.