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Ingredients
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Pork and Marinade
Finishing & Frying
Method
Pork and Marinade
Trim and dry
Pat the ribs dry with paper towels. If ribs are in a rack, cut between bones into individual ribs or 2-3 bone pieces so they cook and crisp evenly (about 12–15 pieces from 1.5 kg depending on cut).
Combine dry rub
In a small bowl combine kosher salt, black pepper, garlic powder, onion powder, paprika, brown sugar, ground cumin, and ground coriander. Mix thoroughly so sugar and spices are evenly incorporated.
Season the ribs evenly with the dry rub. Use your hands to press the rub onto all surfaces of each rib piece so a thin, even coating forms. Place seasoned ribs on a wire rack set over a rimmed baking sheet and refrigerate, uncovered, for at least 1 hour or up to overnight. This drying step helps form a dry, crispy crust when frying.
Finishing & Frying
Bring to room temperature
About 20–30 minutes before frying, remove the ribs from the refrigerator and let them come toward room temperature. This ensures more even cooking.
Heat the oil
Pour about 0.5–0.75 cup neutral oil into a large heavy skillet (cast iron or stainless steel) to come about 1/4-inch up the sides. Heat over medium-high until the oil reaches 350°F (175°C) if using a thermometer, or until a small piece of bread sizzles and browns in about 30 seconds.
Fry in batches
Working in a single layer and without crowding (2–4 pieces per batch depending on pan size), carefully add rib pieces to the hot oil. Fry 3–4 minutes per side, flipping once, until the exterior is well browned and crisp and the internal temperature reaches at least 145°F (63°C) with some pieces possibly needing 10–12 minutes total depending on thickness. Adjust heat to maintain oil temperature about 325–350°F (160–175°C).
Drain
Use tongs to transfer cooked ribs to a wire rack set over a tray or to paper towels to drain briefly. If desired, keep finished ribs in a warm oven (200°F / 95°C) on a rack to stay crisp while frying remaining batches.
Finish and serve
When all batches are cooked, arrange ribs on a serving platter. Squeeze fresh lime wedges over the ribs to brighten flavor and sprinkle with chopped cilantro or parsley if using. Serve immediately while hot and crisp.