Bite into one of these ribs, and you’ll discover the most tender, fall-of-the-bone meat paired with an incredibly crunchy exterior. Slather it in the homemade sauce for a double dose of nutty flavor.
Benne-Crusted Ribs
Makes 6 to 8 Servings
Ingredients
- 2¾ teaspoons kosher salt, divided
- 2¼ teaspoons ground white pepper
- 1½ teaspoons smoked paprika
- 1½ teaspoons garlic powder
- 3 pounds St. Louis-style pork ribs, membranes removed
- Vegetable oil, for frying
- 1½ cups panko (Japanese bread crumbs)
- ¼ cup toasted benne seeds
- 2 large eggs, lightly beaten
- Sesame Barbecue Sauce (recipe follows)
Sesame Barbecue Sauce
- ½ cup ketchup
- 3 tablespoons toasted sesame oil
- 2 tablespoons firmly packed light brown sugar
- 2 tablespoons Worcestershire sauce
- 1½ teaspoons cornstarch
- 1½ teaspoons smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground red pepper
Instructions
- Preheat oven to 350°. Line a large rimmed baking sheet with foil.
- In a small bowl, stir together 2¼ teaspoons salt, white pepper, paprika, and garlic powder. Season ribs with salt mixture, and place on prepared pan. Cover with foil.
- Bake for 1½ hours. Let stand for 15 minutes; cut between ribs.
- In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 350°
- In a large shallow pan, whisk together bread crumbs, benne seeds, and remaining ½ teaspoon salt. Place eggs in another large shallow pan. Dip ribs in eggs, letting excess drip off. Dredge in bread crumbs mixture, pressing gently to adhere and shaking off excess.
- Working in batches, carefully add ribs to hot oil; fry until golden brown and crisp, about 2 minutes. Serve with Sesame Barbecue Sauce.
Sesame Barbecue Sauce
- In a small saucepan, whisk together all ingredients. Bring to a simmer over medium heat; cook until thickened, about 2 minutes. Serve warm. Leftover sauce can be refrigerated in an airtight container for up to 1 month.
