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1
Preheat the oven to 400.
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2
In a large roasting pan, combine the smashed garlic with the sliced ginger, scallion whites, star anise, 1 1/2 cups of the soy sauce, the water, ginger ale, white wine, orange zest and juice, granulated sugar and cilantro stems.
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3
Set the pan over 2 burners and bring to a boil over moderately high heat.
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4
Add the baby back ribs to the roasting pan, cover tightly with foil and bake for about 2 hours, or until the ribs are very tender.
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5
Let cool to room temperature, then spread the ribs out in a single layer on a baking sheet and refrigerate until chilled and firm, about 30 minutes.
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6
Discard the braising liquid.
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7
Meanwhile, in a large saucepan, heat 1/4 cup of the vegetable oil.
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8
Add the minced garlic and ginger and the scallion greens and cook over moderately high heat, stirring, until fragrant, about 1 minute.
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9
Add the remaining 1 1/2 cups of soy sauce, the brown sugar, ketchup and crushed red pepper and bring to a boil.
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10
Cook over moderately high heat for 3 minutes, stirring occasionally.
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11
Remove from the heat and add the chopped cilantro.
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12
Transfer the rib sauce to a large bowl.
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13
In a large, sturdy pot, heat 1 1/2 inches of vegetable oil to 375.
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14
In a large bowl, whisk the flour with the cornstarch.
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15
Cut the racks into individual ribs.
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16
Toss the ribs in the flour mixture and shake off the excess.
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17
Working in batches, fry the ribs until the coating is lightly golden and crisp, about 2 minutes.
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18
Transfer the ribs to paper towels to drain briefly, then add them to the sauce in the bowl and toss to coat.
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19
Pile on a platter and serve hot.
