Crispy Golden Pork Ribs with Baking Soda

Ingredients:

• 1.2 kg pork ribs (Cut into 12 pieces. Ribs are tough at first, but baking soda makes them tender.)

• 1 tsp baking soda (Baking soda raises the pH of the meat, preventing the proteins from tightening.)

Seasonings A (For Flavoring the Meat):

• 150g garlic (Garlic adds bold, savory flavor.)

• 150g water (Water helps blend the garlic into a paste to coat the ribs evenly.)

Seasonings B (For Marination):

• ⅖ tbsp granulated sugar (Sugar tenderizes and adds slight sweetness.)

• ⅖ tbsp salt (Salt enhances flavor and helps moisture retention.)

• ½ tbsp chicken powder (Adds savory umami taste.)

• ⅒ tbsp tenderizer (optional) (Replaces natural tenderizing enzymes.)

• ½ tbsp cornstarch (For a light crispy coating.)

• ½ tbsp wheat flour (Helps form a golden, crunchy crust.)

• 1 egg white (Egg white binds the seasonings and crisps up when fried.)

Method with Baking Soda Tenderizing

Step 1: Tenderize the Ribs with Baking Soda

• Sprinkle 1 tsp baking soda evenly over the pork ribs. Rub it gently into the surface.

• Let the ribs rest for 15–20 minutes to allow the baking soda to work.

• Rinse the ribs thoroughly under running water to remove any excess baking soda. Pat dry with a towel.

  
  

  Why it works: Baking soda raises the pH on the surface of the ribs, preventing proteins from tightening as they cook. This keeps the meat tender and juicy.

Step 2: Flavor the Ribs (Seasonings A and B)

• Use a blender to puree Seasonings A (garlic and water) into a paste. Coat the pork ribs with the paste and marinate for 1 hour.

• Drain any excess liquid, then coat the ribs with Seasonings B and marinate for 4 more hours. Stir the mixture every hour.

  
  

  Why? Marinating allows the flavors to soak into the ribs. The cornstarch and flour help form a crispy layer when fried.

Step 3: Fry the Ribs

• Heat oil in a pan to medium heat (about 160–170°C). Add the pork ribs and let them cook slowly to ensure the inside is tender.

• Turn the heat to high (around 190°C) and fry the ribs until the surface turns golden brown and crispy.

  
  

  Why? Cooking at medium heat first ensures the ribs cook evenly. Increasing to high heat triggers the Maillard reaction, which creates a crispy, flavorful crust.

Why Use Baking Soda?

• Baking soda is a chemical tenderizer that changes the pH of the meat.

• At a higher pH, the meat’s proteins do not bond as tightly, resulting in a softer, juicier texture.

• It is safe, natural, and uses less water compared to lye treatment.

Final Tips for Success:

1. Rinse Thoroughly: Always wash off baking soda to avoid any aftertaste.

2. Control Oil Temperature: Medium heat cooks the meat, while high heat crisps the outside.

3. Timing: Don’t marinate with baking soda for too long—15–20 minutes is enough to tenderize without making the meat mushy.

By replacing lye water with baking soda, you save water, reduce waste, and achieve perfectly tender ribs with a golden, crispy crust. Enjoy your tender and delicious pork ribs! 🍖✨