Loslos

Method

1. Check each rib for loose bone splinters. Place ribs in a heavy saucepan with vinegar, soy sauce, water, garlic, bay leaves and peppercorns. The ribs should be mostly submerged; add a little extra water if the pan is wide.
2. Bring to a boil, then lower to a gentle simmer and cover partly. Cook for 60–90 minutes until the meat is tender but still attached to the bones. Do not cook until the rack completely falls apart, because the ribs need to survive coating and frying.
3. Lift ribs onto a shallow rack or tray and allow heavy steam to escape for 10–15 minutes. Refrigerate promptly in a single layer for about 1 hour so their surfaces become dry and firm. Do not leave cooked ribs air-drying in a warm room for hours.
4. Mix flour, cornstarch and coating pepper in a shallow dish. Taste a small piece of fully cooked meat before considering extra salt; the braising soy sauce has already seasoned it. Discard bay leaves and spent cooking liquid unless separately cooled immediately for another planned use.
5. Pat the chilled ribs dry and coat lightly in the flour mixture, pressing only enough for a thin layer. Shake excess from crevices around the bones so loose flour does not burn in the oil.
6. Heat oil to 175°C and fry a few ribs at a time for about 4–6 minutes, turning until crisp and golden. Check the thick meat next to the bone reaches 74°C during this reheating step. Lower the heat a little if the crust browns before the centre reheats.
7. Drain on a rack and serve hot with rice or a separate vinegar dip. Keep the remaining ribs refrigerated between batches. Refrigerate fried leftovers promptly, noting that the crust is best on the first fry and the ribs have already undergone one reheating stage.