Hospitably sinking one’s teeth into these Asian-inspired ribs offers an engaging opportunity to get delightfully messy in so doing. The perfect balance of sweet and heat keeps fingers repeatedly reaching for more sticky satisfaction.

Ingredients

For the Pork Ribs Marinade:

7 pounds (two 3½-pound racks) baby back pork ribs.

3 tablespoons extra-virgin olive oil

2 tablespoons Dijon mustard

2 teaspoons lemongrass purée

2 teaspoons freshly minced ginger

2 teaspoons chili-garlic sauce

2 tablespoons chicken bouillon powder

1½ teaspoons garlic powder

½ teaspoon red pepper flakes

1 teaspoon salt

1 teaspoon Szechuan peppercorns, crushed

1/4 cup soy sauce

1 tablespoon brown sugar

For the Sticky Honey-Ginger Glaze:

2 tablespoons freshly minced garlic

3 tablespoons extra-virgin olive oil

1 tablespoon chili-garlic sauce

2 tablespoons Dijon mustard

½ cup honey

3 tablespoons soy sauce

¼ teaspoon salt

1 tablespoon rice or apple cider vinegar

1 tablespoon fish sauce

2 tablespoons coconut or palm sugar

2 teaspoons freshly minced ginger

5 tablespoons sliced green onions

3 teaspoons sesame seeds

½ teaspoon red pepper flakes

To Fry the Spicy Pork Ribs:

Canola oil for frying

1 cup all-purpose flour

1 cup cornstarch

Methods

To Prepare the Pork Ribs Marinade:

Using a sharp knife, cut the rack of ribs into individual portions, approximately 10 to 13 ribs per rack.

In a large mixing bowl, combine the extra-virgin olive oil, Dijon mustard, lemongrass purée, freshly minced ginger, chili-garlic sauce, chicken bouillon powder, garlic powder, red pepper flakes, salt, crushed peppercorns, soy sauce, and brown sugar. Add the rib portions, coating well. Cover and allow to marinate for 1½ to 2 hours.

To Prepare the Sticky Honey-Ginger Glaze:

In a mixing bowl, whisk together the freshly minced garlic, extra-virgin olive oil, chili-garlic sauce, Dijon mustard, honey, soy sauce, salt, vinegar, fish sauce, coconut or palm sugar, and ginger until emulsified. Stir in the sliced green onions, sesame seeds, and red pepper flakes. Set aside.

To Fry the Spicy Pork Ribs:

Place enough canola oil in a Dutch oven to reach the depth of 3 inches. Heat on high to 360°F.

In a shallow pan, combine the flour and cornstarch. Dredge the marinated ribs in the flour-cornstarch mixture, shaking off any excess.

Place the ribs in batches in the oil, taking care not to crowd the pan. Fry for 5 to 7 minutes, or until the internal temperature reaches 165°F. Remove the cooked meat to drain on a paper towel-lined tray or plate.

Although pork registers for doneness at 145°F, the higher internal temperature achieved when frying the ribs helps to break down the natural collagen and render more tender meat.

Toss the cooked meat into the bowl of sticky honey-ginger glaze until well-coated. Serve immediately.

Yields 8 servings.

Recipe Created & Stylized by R. Shannon Mock

Photography by Robyn J. Mock