Asian Fried and Glazed Baby Back Ribs

1. 1

   Bring a large pot of water to a boil.

2. 2

   Score the underside of the ribs, making 4 long, deep slits across the backs of the bones.

3. 3

   Cut each rack in half and season with salt and pepper.

4. 4

   Add the ribs to the boiling water and simmer over moderately low heat until tender, about 1 hour.

5. 5

   Transfer the ribs to a rack set over a rimmed baking sheet and let cool, then refrigerate uncovered for at least 4 hours or overnight.

6. 6

   Cut the racks into individual ribs and bring to room temperature.

7. 7

   In a medium bowl, combine the hoisin, chile-garlic sauce, oyster sauce, orange juice, black bean sauce and Sriracha.

8. 8

   Transfer the glaze to a wide, shallow dish.

9. 9

   Preheat the oven to 200.

10. 10

    In a large, deep skillet, heat 2 1/2 inches of oil to 350.

11. 11

    Working in batches, fry the ribs until nicely browned and crisp, 3 minutes.

12. 12

    Add the fried ribs to the glaze and turn to coat.

13. 13

    Transfer the glazed ribs to a baking sheet and keep warm in the oven while you fry and glaze the remaining ribs.

14. 14

    Transfer the ribs to a platter, garnish with the scallions and sesame seeds and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.