Bon Bon Ribs

 Bon Bon Ribs 

Bon Bon ribs are plump, lightly coated, crispy pork spare ribs seasoned in Chinese spices and spritzed with lemon. The Bon Bon spare ribs originated in Thunder Bsy, Ontario, Canada in 1946 by local restaurant owner Lam Pang. 

6 lbs pork back ribs

Marinade

2 eggs, beaten 

2 tsp soy sauce 

2 tsp rice wine (not rice wine vinegar) 

2 tsp sugar

1 tsp Chinese five spice powder 

1 tsp salt 

1 tsp garlic powder 

1 tsp onion powder 

1/2 tsp white pepper 

1 cup flour 

2 cups fine saltine crumbs 

Measure all marinade ingredients into a bowl and mix well. Place the ribs in a plastic zippered baggie, add the marinade and massage into the ribs for a few minutes to ensure even coating. Place in the refrigerator for a minimum of 2 hours, overnight works too. 

Place a wire rack on top of a baking sheet. Remove the ribs from the marinade to the rack and allow the excess to drip off before rolling in cracker crumbs and flour. 

Whizz enough saltine crackers in a food processor or blender to a very fine texture, enough to make 2 cups. 

Mix the cracker crumbs and flour together and coat the ribs one by one. Place the coated ribs on a wire rack while you heat your deep fryer to 350 degrees. 

Deep fry ribs, a few at a time until the temperature of the meat reaches 145 degrees, approximately 7-8 minutes for smaller ribs and 10 minutes for larger ribs.  

Remove to a serving platter, squeeze some lemon juice on top and serve.