Crispy Pork Ribs Recipe

Prepare ribs

Pat ribs dry with paper towels. If ribs are in large sections, cut into individual ribs or 2-bone pieces. Trim excess fat if desired.

Marinate

In a bowl combine kosher salt, black pepper, grated ginger, minced garlic, light soy sauce, and Shaoxing wine. Toss ribs to coat evenly. Let marinate at room temperature for 20–30 minutes or refrigerate for up to 2 hours for deeper flavor. Remove from fridge 20 minutes before frying to take off the chill.

Mix dry coating

In a shallow bowl or tray whisk together cornstarch, rice flour, baking powder, five-spice powder, white pepper, and salt until uniform.

Coat ribs

One by one, dredge each marinated rib in the dry coating, pressing lightly so the coating adheres. Shake off excess and place on a rack. Let coated ribs rest 10 minutes so the coating sets; this helps create an even crisp.

Heat oil

Pour oil into a deep, heavy skillet or Dutch oven to a depth of about 1½–2 inches (use enough oil to half-submerge the ribs). Heat oil to 320°F (160°C) for the initial fry. If you don't have a thermometer, test with a small pinch of coating: it should sizzle gently and slowly rise to the surface.

First fry (low temp)

Working in batches (do not overcrowd), fry ribs at 320°F (160°C) for 6–8 minutes until they are cooked through but not deeply browned. Transfer to a wire rack layered over a sheet pan to drain and rest for 5 minutes.

Increase temperature

Raise oil temperature to 375°F (190°C) for crisping.

Second fry (crisp)

Return ribs to hot oil in batches and fry for 1–2 minutes until golden brown and very crisp. Remove to the wire rack and lightly season with a small pinch of salt while hot. Let rest 2–3 minutes.

Make dressing

In a small bowl whisk together sesame oil, rice vinegar, and honey until emulsified. Stir in toasted sesame seeds, sliced scallions, chopped cilantro, and sliced red chili if using.

Prepare lettuce

Separate the butter lettuce (or chosen Asian greens) into individual leaves, keeping them whole as small cups. Pat leaves dry.

Assemble

Place a few leaves on a platter. Spoon a small amount of the dressing onto each leaf. Arrange 1–2 crispy ribs on each dressed leaf (depending on rib size). Garnish with extra sesame seeds and scallions. The lettuce provides a fresh, cool contrast to the hot, crispy ribs — diners can eat ribs held in the lettuce or eat them alongside.

Combine dipping sauce

Whisk hoisin sauce, chili-garlic sauce, lime juice, and a teaspoon of water until smooth. Adjust sweetness or heat to taste. Serve alongside the ribs for dipping.