Spicy Baby Back Ribs

1. 1

   Juice the orange and lemon; reserve the rinds.

2. 2

   In a large pot, combine the juices and rinds with the remaining braising liquid ingredients and 8 cups water.

3. 3

   Bring to a simmer over high heat, then turn heat to low and simmer, covered, 1 hour.

4. 4

   Strain, reserving the liquid and discarding the solids.

5. 5

   Place the ribs in a large pot, cutting them up, if necessary, to fit.

6. 6

   Pour the braising liquid over, bring to a simmer over high heat, then turn heat to low and simmer, covered, until the ribs are tender, but not falling off the bone, 45 minutes to 1 hour.

7. 7

   Remove ribs from braising liquid and discard liquid.

8. 8

   Cool ribs for about 1 hour.

9. 9

   Slice into individual ribs and refrigerate, uncovered, until cold, at least 2 hours.

10. 10

    Meanwhile, make the sauce: in a bowl, whisk the hoisin, oyster and black bean and sambal chile sauces with the rice wine vinegar and orange juice.

11. 11

    In a large heavy pot, heat enough peanut oil for deep-frying, to 350 degrees.

12. 12

    Fry the ribs in batches until golden-brown, 3 to 5 minutes.

13. 13

    Drain on paper towels.

14. 14

    Toss the ribs with the sauce in the bowl until completely coated.

15. 15

    Serve garnished with sesame seeds and sliced scallions.

* Per serving · 4 servings · Values may vary.