★ Baby Back Pork Ribs Recipe

Prepare and trim ribs

If ribs are on the rack, cut between bones into individual rib pieces or 2–3 bone portions to make serving easier (about 10–12 pieces for 2 lbs). Pat the ribs dry with paper towels. Removing excess moisture helps the marinade and coating adhere.

Make marinade

In a medium bowl combine 3 tbs soy sauce, 1 tbs fish sauce, 1.5 tbs sugar, 4 minced garlic cloves, 1 tbs grated ginger, 1/2 tsp white pepper and 1 tbs vegetable oil. Whisk until sugar dissolves.

Add the ribs to the marinade, toss to coat thoroughly, cover and refrigerate for at least 1 hour and up to 4 hours. Turn ribs halfway through for even flavor. Remove ribs from fridge 20 minutes before frying to take the chill off.

Prepare coating

In a shallow bowl or wide plate combine 3/4 cup cornstarch, 1/4 cup all-purpose flour, 1/2 tsp baking powder, 1/2 tsp salt and 1/4 tsp black pepper. Mix well so there are no lumps. This dry mix will create a crisp fried crust.

Heat oil

Pour neutral oil into a deep heavy pot or Dutch oven to a depth of about 2–3 inches (roughly 1 liter). Heat the oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of cornstarch into the oil — it should sizzle immediately.

Dredge ribs

Working in batches to avoid overcrowding, shake off excess marinade from ribs and dredge each piece in the dry coating, pressing lightly so the mix adheres. Tap off excess. Keep coated ribs on a rack while you finish coating the rest.

First fry (blanch fry)

Carefully lower several pieces into the hot oil so they have space to move. Fry for 3–4 minutes until the coating sets and the exterior is pale-golden and the meat beginning to cook through. Remove with a slotted spoon to a rack or paper towel-lined tray.

Rest and second fry

Let the first-fried ribs rest 3–5 minutes while the oil returns to temperature. Increase heat so oil reaches 375°F (190°C). Fry the ribs a second time, in batches, for 1.5–3 minutes until deep golden-brown and crisp. Internal temperature should be 145°F (63°C) or slightly higher for tender ribs — because these are small pieces, the double-fry yields crisp exterior with cooked through meat. Drain on a rack.

Make the glaze

While ribs are frying or during the second fry, combine 1/2 cup sweet chili sauce, 1 tbs rice vinegar, 1 tbs lime juice, 1 tbs honey, 2 tbs water and 1 minced garlic clove in a small saucepan. Warm over low heat, stirring, until slightly thickened and glossy (2–4 minutes). Taste and adjust acidity or sweetness — add 1/2 tbs more vinegar or honey if desired. If you want spicier glaze, add 1/4 tsp red chili flakes.

Glaze the ribs

Place the hot fried ribs in a large bowl, pour the warm glazing sauce over them, and toss quickly to coat evenly so the glaze clings. Work in batches if necessary to avoid steaming the crust. Alternatively, you can brush glaze onto plated ribs for a lighter coating.

Serve

Arrange glazed ribs on a platter. Sprinkle with chopped cilantro, sliced green onions, and toasted sesame seeds if using. Serve immediately with lime wedges and extra sweet chili sauce on the side for dipping.