Larry Booth's Sweet & Sour Ribs

These sweet and sour ribs get a double treatment that makes them impossibly crispy. First, the pork ribs are simmered to render out fat and tenderize the meat, then they’re coated in a sticky honey-soy-cornstarch glaze and flash-fried until the outside shatters when you bite in.

The homemade sweet and sour sauce is where this recipe pulls ahead of takeout versions. Brown sugar, vinegar, and pineapple chunks with their juice cook down into a thick, glossy sauce that clings to every rib. The pineapple juice does double duty here, adding both sweetness and acidity so the sauce tastes balanced instead of cloying.

Pat the ribs bone-dry after boiling. Any surface moisture will make the oil spatter and prevent the honey glaze from crisping properly.

Pro Tips

• Cut into single-rib pieces for faster frying and more surface area for the glaze to grip.
• Fry in small batches so the oil temperature stays high. Crowding drops the heat and gives you soggy ribs.
• Cook the sauce until it turns translucent, not just thick. That’s how you know the cornstarch is fully activated.
• Spoon the sauce over the ribs just before serving. Sauce them too early and the crust softens.

Variations

• Add diced bell peppers and onions to the sweet and sour sauce for a more substantial topping.
• Use rice vinegar instead of white vinegar for a mellower, more Asian-style tang.
• Skip the fryer and broil the glazed ribs on a sheet pan for a lighter version with less oil.