Crispy Deep Fried Back Ribs with Tossing Sauce

By • January 9, 2016 0 Comments

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Author Notes: It is from Food & Wine magazine and these are decadent ribs that always go over really well at parties. loubaby


Serves 6-8

Cooking Sauce:

  • 8 large garlic, smashed
  • 4 ounces fresh ginger, sliced
  • 3 green onions, thinly sliced
  • 4 star anise
  • 1 1/2 cups soy sauce
  • 2 quarts water
  • 2 cups ginger ale
  • 1 orange, zest and juice
  • 1 cup sugar
  • 1/2 cup cilantro stems

Pork Back Ribs

  • 3 baby back rib racks (5 1/2 lb)
  • 1/2 cup flour
  • 1/2 cup cornstarch
  • 6 cups vegetable oil
  • Tossing Sauce
  • 1/4 cup vegetable oil
  • 6 large garlic, minced
  • 3 green onions, sliced
  • 1/4 cup minced fresh ginger
  • 1 1/2 cups soy sauce
  • 2 cups brown sugar
  • 1 cup ketchup
  • 1 teaspoon crushed red pepper
  • 1/4 cup chopped cilantro
  • Chopped cilantro, green onion, sesame seeds, garnish
  1. Preheat oven 400°. In Dutch onion, combine Cooking Sauce ingredients; bring to boil over medium high heat.
  2. Place ribs in large roasting pan; pour Cooking Sauce over; cover tightly with foil. Bake 1 hour or til tender; cool and refrigerate overnight in liquid. Remove ribs; discard braising liquid. Cut ribs into individual pieces.
  3. Tossing Sauce: Heat oil; add garlic, ginger, green onion;cook over medium-high heat 1 minute. Add soy sauce, brown sugar, ketchup and red pepper; bring to boil. Cook over medium-high heat 3 minutes. Remove from heat; add cilantro. Transfer rib sauce to large bowl.
  4. Heat oil to 375° in deep fryer. In another large bowl, combine flour and cornstarch. Toss rib pieces in flour mixture. Fry in batches til crisp, 2 minutes. Transfer ribs to paper towels to drain briefly, then add to sauce in bowl and toss. Pile on a platter; sprinkle with cilantro, green onion and sesame seeds.

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