Place the rib rack flat on a clean cutting board. Use a sharp chef's knife to carefully slice between the bones, dividing the rack into individual, single-bone rib segments.

Bring a large, heavy-bottomed stockpot filled with water to a rolling boil over medium-high heat. Add the 1 tablespoon of salt, quartered yellow onion, smashed garlic cloves, and bay leaves to the water to create an aromatic cooking bath.

Carefully lower the individual raw ribs into the boiling water. Reduce the heat to medium-low, clamp a lid over the top, and let them simmer gently for 35 to 40 minutes. They are ready when the muscle tissue is completely tender and begins to pull back slightly from the tips of the bones.

Use tongs to transfer the hot ribs to a wire cooling rack set over a baking sheet. Let them drain and cool down for 5 to 10 minutes. Pat the surfaces completely dry with a paper towel; removing excess surface moisture is critical to preventing oil splatters and achieving a perfectly crisp shell.

In a large, shallow bowl or a gallon-sized zip-top bag, combine the cornstarch, garlic powder, onion powder, paprika, and black pepper. Whisk or shake firmly to distribute the spices evenly.

Working with a few ribs at a time, drop them into the spiced cornstarch mixture. Toss and press firmly to ensure every crevice of the meat is coated in a thin, uniform layer of dust. Shake off any heavy excess powder.

Fill a deep, heavy-bottomed pot or Dutch oven with at least 3 inches of your neutral frying oil. Heat over medium-high heat until a candy thermometer registers exactly 375°F.

Working in small batches to avoid crowding the pan and dropping the oil temperature, carefully lower the coated ribs into the hot oil. Fry for 3 to 4 minutes, turning occasionally. Because the meat is already fully cooked from the boiling step, you are simply looking for the outer skin to blister and take on a deep, beautiful golden-brown color.

Lift the hot ribs out of the oil with a slotted spoon or tongs and transfer them to a clean wire rack to drain for 1 minute.

Transfer the hot, crispy ribs into a large mixing bowl. Drizzle your favorite barbecue sauce, hot honey, or a sweet chili glaze generously over the top and toss vigorously until the ribs are completely coated. Serve immediately while roaring hot.