Secret Sauce Pork Ribs

Name: Secret Sauce Pork Ribs
Total time: 50 min
Ingredients: 2 lbs, cut into 2-inch pieces Pork ribs; 4 tbsp Ketchup; 3 tbsp Brown sugar; 2 tbsp Rice vinegar; 1 tbsp Soy sauce; 3 cloves Garlic, minced; 1 tbsp Ginger, grated; 3 tbsp Cornstarch; 2 tbsp All-purpose flour; 2 cups for frying Vegetable oil; to taste Salt; to taste Black pepper

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.

50 min

Medium

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Story

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.

Ingredients

Pork ribs 2 lbs, cut into 2-inch pieces

Ketchup 4 tbsp

Brown sugar 3 tbsp

Rice vinegar 2 tbsp

Soy sauce 1 tbsp

Garlic, minced 3 cloves

Ginger, grated 1 tbsp

Cornstarch 3 tbsp

All-purpose flour 2 tbsp

Vegetable oil 2 cups for frying

Salt to taste

Black pepper to taste

Instructions

Prep the ribs

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.

Season and marinate

Toss ribs with salt, pepper, half the garlic, and half the ginger. Let sit for 15 minutes at room temperature to absorb flavors.

Make the coating

Combine cornstarch and flour in a bowl. Dredge each rib piece until evenly coated, shaking off excess.

Mix the secret sauce

In a separate bowl, whisk together ketchup, brown sugar, rice vinegar, soy sauce, remaining garlic, ginger, and a pinch of pepper until smooth.

Fry until golden

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.

Coat and serve

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.