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Cut ribs into 2.5” pieces and set aside.
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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.
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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.
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Remove ribs from marinade and deep-fry in hot oil (about 375ºF) till cooked fully and golden brown.
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Drain oil from ribs and coat evenly with Sriracha Mayo mixture. Ready to serve.