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Deep Fried Ribs
Hot sauce and beer brined ribs, roasted, cooled then, coated in egg wash and seasoned flour. Deep-fried till golden brown.
This was a new one. I was in the mood for frying stuff last week so nothing was spared. I decided to try out something I’ve been holding off on for a while, and now I don’t know why. I decided to deep fry ribs. I figured it would taste like chicken. They were similar, enjoyable and a definitely will make them again. I started off by brining the ribs in hot sauce and beer, just for some lingering heat. From there I roasted the ribs like any other rack with a simple rub. I like my rib to be tender but not falling off the bone. So I kept them right at that point. Then I let them rest and breaded them like regular fried chicken. The recipe was comforting and delicious. But since this was my first time I didn’t know what dips to prepare with it. Next time, the white gravy will definitely be served! This recipe was all too familiar and was like chicken fried steak on the bone. It was a hit with the whole family. Check out my tips and tricks below for the best deep-fried ribs. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST DEEP FRIED RIBS
slice and marinade: something i tried out for this recipe was marinading the ribs similar to chicken wings. to do that i segmented the ribs. i left the thinner ones in pairs of two and the thicker ones as singles. that way i saved space in the fridge, was completely submerged in the marinade and it shortens up the cooking and cooling time.
let the ribs cool: letting the ribs cool is helpful here. you may have overcooked the ribs and they are falling off the bone even. allowing the meat to rest firms it up enough to handle and fall apart. if things are too tender maybe try refrigerating the ribs for two hours
fry them like chicken: from the marinade to the rub, egg wash, and dredge station. i handled these ribs like chicken. i didn’t put together some elaborate spice blend for this recipe. i kept it simple. don’t overwhelm yourself with this.
quick fry: the ribs are already cooked and tender once they are done in the oven. you’ll want to cool them before handling so that the eggs don’t start to cook and so that everything cooks at the same time. hot grease and a couple of minutes are all you need in the fryer. once the ribs are golden and floating they are done.
gravy: this was my first time making or even having fried ribs. so i didn’t know exactly what to expect. surprisingly enough they tasted like chicken fried steak on a stick. i wish i had made a white peppercorn gravy to dunk them in. next time i surely will!
use leftovers: to help expedite the process, use leftover ribs. if they are covered in barbecue sauce shake off the excess as i have a feeling the sugar in the sauce will burn and weigh down the breading. next day ribs that have no plan. why not fry them?
SIMILAR INGREDIENTS TO:
ENJOY THIS RECIPE WITH:
Deep Fried Ribs
INGREDIENTS
- 3lb Pork Ribs, segmented
- BRINE
- 8oz Louisiana Hot Sauce
- 8oz Beer
- RUB
- Salt
- Pepper
- Cayenne
- Garlic Powder
- EGG WASH
- 2 Eggs + 4TB Milk
- DREDGE
- 2c Flour
- 1/4c Corn Starch
- 1TB Garlic Powder
- 1tb Black Pepper
- Salt
- 1Tb Cayenne Pepper
- Cooking Oil for frying
INSTRUCTIONS
- Start off segmenting the ribs into one bone or two.
- Set into a plastic bag and cover in hot sauce and beer. Let the ribs sit overnight in the marinade.
- The following day, remove the ribs from the bag and coat generously with salt, pepper, cayenne and garlic powder.
- Roast at 350 for 1 and a half hours.
- Remove from the oven and let cool for 30 minutes
- Set up the egg wash and dredge station.
- Start off by rolling the ribs in flour, followed by the end and then the flour again.
- Heat cooking oil to 375F. Drop ribs in small batches and cook until they are golden brown and floating. So about 2 minutes per batch.
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