Dry Ribs Recipe

Prepare ribs

Trim excess fat from the ribs and, if not already done, remove the membrane from the bone side. Cut ribs into individual riblets or bite-size pieces (about 1–2 bones each) so they cook and crisp evenly.

Place the cut ribs in a large bowl. Add soy sauce, Shaoxing wine, sesame oil, ground white pepper and sugar. Mix thoroughly to coat each piece. Marinate at room temperature for 20–30 minutes or refrigerate up to 2 hours. Pat the ribs very dry with paper towels before proceeding — removing surface moisture is critical for a crisp dry-rib finish.

While ribs marinate (or after patting dry), combine potato starch, rice flour (if using), salt, five-spice powder, garlic powder, onion powder and additional ground white pepper in a shallow bowl or large zip-top bag. Whisk or shake to distribute seasonings evenly.

Toss the dried ribs in the starch mixture in batches so each piece is thoroughly and evenly coated. For best results, place ribs and coating in a zip-top bag, seal, and shake to coat. Shake off excess starch so pieces have a thin, even dusting rather than clumps.

Heat oil in a deep pot or wok to 300°F (150°C) for the first fry. Use a thermometer and use enough oil to submerge the ribs (about 4–6 cups depending on your pot).

Fry ribs in small batches for 4–6 minutes until they are cooked through and start to firm but not deeply browned. Keep oil temperature between 290–310°F (145–155°C). Use a slotted spoon to transfer ribs to a wire rack set over a baking sheet and let rest for 5–10 minutes. Repeat with remaining batches.

Increase oil temperature to 375°F (190°C) for the second fry to crisp. When oil reaches target, return ribs in small batches and fry 1–2 minutes until golden brown and very crisp. Remove to wire rack to drain and cool slightly.

While still hot, toss the fried ribs lightly in any leftover dry rub mixture (place unused rub in a clean bowl and transfer hot ribs into it then toss gently) to re-coat and enhance seasoning. This step gives a 'dry' seasoned finish rather than a saucy glaze.

Arrange ribs on a platter, sprinkle with toasted sesame seeds and sliced scallions if using. Serve immediately with lime or lemon wedges on the side for a bright squeeze if desired.