- Start by trimming baby back ribs and slicing them into individual ribs and season with salt and pepper. Set aside and in the
meantime, bring a stock pot to a simmer on the stove. - Once water is hot, add sliced ginger, scallions, garlic, soy sauce, sesame oil and teriyaki sauce. Stir and continue simmering
for 5 minutes. Add the seasoned ribs and slow simmer in the flavored broth for 30-45 minutes. - Once ribs are tender, remove from liquid and let air dry on a sheet tray and slightly cool.
- Once ribs have air dried, dust ribs with potato starch and let sit for 5 minutes. As the ribs are sitting, bring a large frying pan
with a shallow layer of peanut oil to medium-high heat. Add the ribs and shallow fry on each side until golden and crispy. - When the crispy ribs are still hot, add to a large mixing bowl and add the remaining teriyaki sauce. Coat thoroughly in the
sauce and serve immediately with marinated cucumber and steamed white rice. Enjoy!
Recipe created in partnership with Mike Kubiesa @mikekubiesa.
