Add 4 quarts of water and a ¼ cup salt to a large stock pot over medium–high heat and bring to a boil.

Cut rib meat equal distance in between each bone and add to the stock pot of salt water. Reduce heat to medium–low and boil for 1 hour. Once done, remove ribs from the pot and set aside to dry. Ribs can be boiled a day in advance and stored in the fridge.

Mince fresh garlic and set aside.

In a large wok over medium–high to high heat, add oil and heat to approx 500°.

Add minced garlic to hot wok and cook until garlic is golden brown. Then add 4 boiled ribs and a heavy drizzle of Yellowbird Blue Agave Sriracha and toss to coat ribs in sriracha, garlic, and oil. Cook for about 2 minutes on both sides, tossing occasionally, until brown and crispy on the outside.

Remove ribs from the wok and plate. Spoon fried garlic from wok on top of plated ribs, add a second heavy drizzle of Yellowbird Blue Agave Sriracha to ribs and voila! Serve and savor.