1-Step 1: Marinate the Pork Riblets Start by preparing the meat. Place your 1.2 kg pork riblets in a large bowl and add 2 tablespoons light soy sauce, 2 teaspoons sugar, and 1 teaspoon garlic powder. Mix everything thoroughly with your hands, making sure each piece is evenly coated with the marinade. Set the bowl aside and let the ribs marinate for 30 minutes. This resting time allows the flavors to penetrate the meat and the soy sauce to work its magic on the texture.

2-Step 2: Coat with Cornstarch After 30 minutes, you’ll notice the soy sauce has created a wet layer on the ribs. This is exactly what you want. Add the 1/2 cup cornstarch to the marinated ribs and toss them gently but thoroughly. The cornstarch will combine with the soy sauce to form a pasty coating that clings to the meat. This layer is crucial for achieving that signature crispy exterior after frying. Make sure every piece is completely coated. If you spot any bare areas, sprinkle a little more cornstarch and toss again. The coating should feel slightly tacky but not powdery.

3-Step 3: First Fry – Cook the Ribs Through Now comes the frying stage. Pour 1 liter of oil into a wok and heat it to 160°C (325°F). An infrared thermometer is incredibly helpful here for accurate temperature readings. If you don’t have one, test the oil by dropping a small piece of cornstarch-coated rib in, it should sizzle gently without browning immediately. Carefully lower the coated ribs into the oil, being careful not to overcrowd the wok. Fry in batches if needed. Cook for 3-5 minutes until the ribs are fully cooked through. You can check doneness with a meat thermometer, pork should reach an internal temperature of 145°F for safety. The ribs won’t be golden yet at this stage, just cooked.

4-Step 4: Second Fry – Create the Crispy Shell Remove the ribs from the oil and let them rest on a wire rack or paper towels. Now, increase the oil temperature to 200°C (400°F). This higher temperature is what creates that beautiful golden crust. Once the oil reaches temperature, return the ribs to the wok for a quick second fry of about 1 minute. Watch them closely during this stage as they can go from golden to burnt quickly. The ribs should emerge with a beautiful golden-brown color and an incredibly crispy exterior.

5-Step 5: Prepare the Honey Garlic Sauce In a clean wok, heat 2 tablespoons of oil over medium-high heat. Add your minced garlic and fry it until it turns lightly golden. This usually takes about 30-60 seconds. Keep stirring constantly to prevent burning, as garlic can go from golden to bitter very quickly. Once the garlic is golden and fragrant, stir in 1 teaspoon sugar, 1/2 teaspoon salt, and 5 tablespoons honey. Mix everything together until well combined. The sauce will bubble and thicken slightly, creating that sticky glaze you’re after.

6-Step 6: Coat and Serve Add the fried ribs back into the wok with the sauce. Toss them vigorously to ensure every piece is fully coated in that gorgeous honey garlic glaze. The sauce should cling to the crispy coating, creating that signature sticky exterior. Transfer the ribs to a serving plate and sprinkle with 1 teaspoon white sesame seeds. Serve immediately while they’re still hot and crispy. These pork spare ribs pair wonderfully with steamed rice and a simple vegetable stir-fry for a complete meal.