Ingredients:

  • 2 lbs (900g) pork ribs, St. Louis style or baby back
  • 2 tbsp (30ml) vegetable oil
  • 1 medium yellow onion, chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 1 inch ginger, grated (about 1 tbsp)
  • 4 cups (950ml) chicken broth
  • 1 cup (240ml) water
  • 1/4 cup (60ml) soy sauce
  • 2 tbsp (30ml) rice wine vinegar
  • 1 tsp black peppercorns, crushed
  • 1 tsp red pepper flakes (optional)
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 1/2 cup (120ml) ketchup
  • 1/4 cup (60ml) brown sugar, packed
  • 2 tbsp (30ml) Worcestershire sauce
  • 2 tbsp (30ml) apple cider vinegar
  • 1 tbsp (15ml) Dijon mustard
  • 1 tbsp (15ml) honey
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • Pinch of cayenne pepper (optional)
  • Vegetable oil for deep frying (approximately 4-6 cups)
  • 1/2 cup (60g) cornstarch
  • 1/4 cup (30g) all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Trim excess fat from the ribs. Season generously with salt and pepper.
  2. Heat vegetable oil in the Dutch oven over medium-high heat. Sear the ribs in batches until browned on all sides. Remove ribs and set aside.
  3. Add onion, garlic, and ginger to the Dutch oven and sauté until softened and fragrant.
  4. Return the ribs to the pot. Add chicken broth, water, soy sauce, rice wine vinegar, peppercorns, red pepper flakes (if using), and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until ribs are very tender.
  5. While ribs are braising, combine all BBQ sauce ingredients in a small saucepan. Simmer over low heat for 15-20 minutes, stirring occasionally, until slightly thickened.
  6. Remove ribs from the braising liquid and let cool slightly. Wrap tightly in plastic wrap or place in a container and refrigerate for at least 1 hour (this helps them hold their shape during frying).
  7. In a shallow dish, whisk together cornstarch, flour, salt, and pepper.
  8. Heat vegetable oil to 325°F (160°C) in a deep fryer or large pot. Dredge each rib in the cornstarch mixture, shaking off excess. Fry in batches for 3-4 minutes, or until lightly golden brown. Remove from oil and place on a wire rack.
  9. Increase oil temperature to 375°F (190°C). Fry the ribs again for 1-2 minutes, or until deep golden brown and crispy.
  10. Remove ribs from oil and drain on paper towels. Toss immediately with the warm BBQ sauce, ensuring they are evenly coated.
  11. Serve immediately.