Happy Ribs Recipe
pork ribs in a bite size, tasty & crispy all at the same time
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dry Rub & Seasoning
Ribs & Marinade
Crisp Finish & Glaze
Method
Dry Rub & Seasoning
- 1
Make the dry rub
In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, ground cumin and cayenne. Whisk until evenly blended.
Ribs & Marinade
- 2
Prepare ribs
Pat the ribs pieces dry with paper towels. Trim any excessive fat and cut the rack into 1–1.5 inch bite-size pieces, keeping bones intact. Drying helps the rub stick and promotes crisping.
- 3
Apply rub & marinate
Sprinkle about two-thirds of the dry rub evenly over the rib pieces and massage it into the meat so each piece is coated. Reserve the remaining rub for later. Place ribs in a shallow dish or zip-top bag.
- 4
Make quick marinade
In a small bowl whisk together soy sauce, rice vinegar, honey, vegetable oil, grated ginger and minced garlic. Pour the marinade over the rubbed ribs, turning to coat. Marinate at room temperature for 20–30 minutes or refrigerate up to 2 hours for deeper flavor. If chilled, bring to room temperature for 20 minutes before cooking.
Crisp Finish & Glaze
- 5
Coat with cornstarch
Drain excess marinade from the ribs and transfer pieces to a bowl. Add the cornstarch and toss until each piece has a thin, even dusting. Shake off any excess cornstarch so coating is light — this yields a crispy exterior without a heavy batter.
- 6
Shallow fry to crisp
In a large skillet or shallow pan heat 1/2 cup neutral oil over medium-high heat until shimmering (around 350°F/175°C if using a thermometer). Working in batches to avoid crowding, place rib pieces in a single layer and fry 2–3 minutes per side until deeply golden and crispy. Use tongs to turn pieces. Transfer fried ribs to a wire rack set over a baking sheet (or paper towels for a shorter rest) to drain briefly.
- 7
Make glaze
While the ribs rest, combine hoisin sauce, remaining reserved dry rub (about 1/3), sriracha (if using) and sesame oil in a small saucepan. Warm gently over low heat, stirring until combined and slightly loosened—about 1–2 minutes. Taste and adjust sweetness or heat as desired.
- 8
Toss ribs in glaze
Place the fried ribs in a large bowl. Pour the warm glaze over the ribs and toss quickly but gently to coat each piece evenly. The warm glaze will cling to the crisp exterior without making it soggy if tossed immediately before serving.
- 9
Garnish & serve
Transfer glazed ribs to a serving platter. Scatter chopped green onions and toasted sesame seeds over the top. Serve immediately while crispy, with optional dipping sauces (extra hoisin, chili-garlic sauce or a soy-vinegar dip).