How to make it
Cut ribs into 6cm pieces and set aside.
Blend garlic, cilantro, and water till smooth. Combine with flour, custard powder, Lee Kum Kee Chicken Bouillon Powder, and sugar. Marinate ribs in this mixture overnight.
In a big bowl mix Lee Kum Kee Sriracha Mayo with onion, pickled cucumber, parsley, and about ⅛ cup warm water to create a kind of Sriracha Mayo juice. Set aside.
Remove ribs from marinade and deep-fry in hot oil (about 190ºC) till cooked fully and golden brown.
Drain oil from ribs and coat evenly with Sriracha Mayo mixture. Ready to serve.