Dry Ribs Recipe
Make Dry Ribs Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork Ribs and Marinade
Dry Rub and Coating
Frying and Finish
Method
Pork Ribs and Marinade
- 1
Prepare ribs
Rinse the ribs and pat dry with paper towels. If not already separated, cut the rack into individual ribs or 2–3 bone portions for easier handling (about 1–1.5 inch pieces).
- 2
Marinate
In a bowl large enough to hold the ribs, combine light soy sauce, dark soy sauce, rice wine (or dry sherry), sesame oil, granulated sugar, salt, and white pepper. Stir until sugar dissolves. Add the ribs and massage the marinade into the meat so all pieces are coated. Cover and refrigerate for at least 1 hour, ideally 3–4 hours or overnight for best flavor.
- 3
Toss with cornstarch
Remove ribs from the refrigerator. Drain off excess liquid but do not rinse. Sprinkle 3 tablespoons of cornstarch over the marinated ribs and toss to coat evenly; this helps create a dry, crisp exterior when fried.
Dry Rub and Coating
- 4
Make dry rub
In a small bowl, combine five-spice powder, garlic powder, onion powder, chili powder (or cayenne), and black pepper. Stir to blend.
- 5
Dredge ribs
Scatter the additional 3 tablespoons of cornstarch on a plate or shallow dish and mix with half of the dry rub mixture. Working in batches, lightly dredge each rib piece in the cornstarch + spice mix, shaking off any excess. Reserve the remaining dry rub to toss with the ribs after frying.
Frying and Finish
- 6
Heat oil
Pour vegetable oil into a heavy skillet or wok to a depth of about 1/2 to 3/4 inch for shallow frying (or use enough for deep frying, about 2–3 cups, if preferred). Heat over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small pinch of cornstarch — it should sizzle immediately and brown slowly.
- 7
- 8
Fry ribs (second fry)
Increase heat to medium-high again and, when oil returns to temperature, fry the ribs a second time for 1–2 minutes per side (or until deep golden brown and very crisp). The two-stage fry yields a dry, crunchy exterior. Drain on a wire rack and immediately toss while hot with the reserved dry rub mixture (remaining half).
- 9
Finish and serve
Sprinkle the sliced scallions and toasted sesame seeds over the hot ribs. Optionally squeeze lime wedges over the ribs for a bright finish. Serve immediately while crisp.