I don’t really like ribs that are drenched in barbecue sauce so I came up with this crunchy baby back ribs. It’s easy to make and the kids love it because it’s soft yet crunchy at the same time. I level it up for the adults by lightly tossing it with some teriyaki sauce and chili flakes.
• 1.5 kilos of pork baby back ribs rinsed and cut by bone (there is no need to remove the white membranes as these will hold the ribs together after they are pressure cooked)
• 6 cups of water
• 1/2 cup of Soy sauce
• 2tsp of Calamansi juice
• 1 tsp Garlic powder
• 1 head crushed Garlic
• 1/2 pork broth cube
• 1/2 cup flour
• 1/2 cup cornstarch
• 1/2 tsp salt
• 2 dashes of garlic salt
• 1/2 tsp freshly ground pepper
• egg wash= 1 egg and 1 tablespoon of water beaten together
• 1/2 TBSP Teriyaki sauce (You can use your favorite home-made or store bought sauce. I use the Yamamori Brand.)
• 1 tsp Chili flakes
1. Cook the ribs in the pressure cooker with water, soy sauce, garlic powder, pork cube, calamansi juice, and garlic. I use an electric pressure cooker and I do two cycles of pork for 7+5. You’ll know when the ribs are done when they soft and ALMOST falls off the bone. Strain and remove.
2. Coat with egg wash before tossing into the breading mixture.
3. Deep fry on 350 until golden brown.
4. Drain on brown paper not paper towels to keep them nice and crunchy. You can also use a cooling rack for baking to drain the oil.
5. Toss the deep fried ribs with teriyaki sauce and chili flakes. This just gives it a light salty sweet and spicy taste.
6. Serve and consume immediately while it’s nice and crunchy!