Tender pork ribs coated in a glossy, sweet-savory sauce with a hint of tang. This sticky, caramelized dish is perfect for weeknight dinners or special gatherings.
These sticky ribs get their signature glaze from a balanced sauce that combines sweetness from ketchup and sugar with a bright kick of vinegar. The coating crisps up beautifully under high heat, creating that irresistible caramelized exterior.
Cut ribs into individual pieces. Rinse thoroughly under cold water to remove any bone fragments, then pat completely dry with paper towels. This step is crucial for achieving crispy results.
Toss ribs with salt, pepper, half the garlic, and half the ginger. Let sit for 15 minutes at room temperature to absorb flavors.
Combine cornstarch and flour in a bowl. Dredge each rib piece until evenly coated, shaking off excess.
In a separate bowl, whisk together ketchup, brown sugar, rice vinegar, soy sauce, remaining garlic, ginger, and a pinch of pepper until smooth.
Heat oil to 350°F (175°C). Fry ribs in batches for 5-6 minutes until deep golden brown. Remove and drain on a wire rack.
Pour the sauce into a large skillet and cook over medium heat for 2 minutes until slightly thickened. Add ribs, toss to coat evenly, and serve hot garnished with sesame seeds and green onions.
A comforting homestyle Chinese dish where tender pork ribs are slow-braised with potatoes and hard-boiled eggs in a rich soy-based sauce. The ribs become fall-off-the-bone tender while absorbing the sweet and savory flavors of the braising liquid.
