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Deep fried ribs???
Posted on 10/7/18 at 9:10 pm
Posted on 10/7/18 at 9:10 pm
Anyone have a tailgate friendly recipe for deep fried ribs?
10
Posted on 10/7/18 at 9:19 pm to Joshkdixon
I would sous vide them day before and flash fry them in tempura batter
Posted on 10/8/18 at 2:39 pm to Joshkdixon
We do them.
Remove membrane
Cut them between the bones
Brine over night
Season them with your favorite seasoning
Fry them for 5-6 minutes in hog lard, unbattered
Drain on a wire rack
If you have then for a tailgate I would go naked (unbattered) batter will turn to mush after a while. The naked ones can be kept in a warmer with no issues
Remove membrane
Cut them between the bones
Brine over night
Season them with your favorite seasoning
Fry them for 5-6 minutes in hog lard, unbattered
Drain on a wire rack
If you have then for a tailgate I would go naked (unbattered) batter will turn to mush after a while. The naked ones can be kept in a warmer with no issues
Posted on 10/8/18 at 3:24 pm to Joshkdixon
Katie’s restaurant deep frys their smoked ribs and serves is with a reduced sweet sauce- blackberry jam I think. Really good, just not on my diet.
Posted on 10/8/18 at 3:26 pm to Joshkdixon
Posted on 10/8/18 at 8:13 pm to Joshkdixon
Been curious about doing this.
The big question seems to be: to bread or not to bread.
I'm leaning towards naked, at least the first time.
The big question seems to be: to bread or not to bread.
I'm leaning towards naked, at least the first time.
Posted on 10/9/18 at 10:25 am to Joshkdixon
Braise, cool, then fry.
First had these at a place called Z Grille in St. Petersburg, FL (not Muh Russians). As I recall, they were braised in a Dr. Pepper based sauce. Then fried with some of the braising liquid reduced and saucing final rib. Great dish.
First had these at a place called Z Grille in St. Petersburg, FL (not Muh Russians). As I recall, they were braised in a Dr. Pepper based sauce. Then fried with some of the braising liquid reduced and saucing final rib. Great dish.
Posted on 10/9/18 at 11:14 am to Joshkdixon
I don't think I've ever had ribs exclusively fried. It seems like just frying wouldn't do much in the way of tenderizing the meat. I've DEFINITELY had ribs that were braised or smoked and then quickly fried naked right before serving to crisp them up and heat them before a quick toss in a sauce.
Maybe you could get your hands on a couple of hotel pans so you can oven braise a bunch of racks at once ahead of time. Then you could dry them, and refrigerate for a day or two before you haul them out to the tailgate where you can split them into individual ribs to finish, flash fry, and toss with your sauce?
Let us know how it goes.
Maybe you could get your hands on a couple of hotel pans so you can oven braise a bunch of racks at once ahead of time. Then you could dry them, and refrigerate for a day or two before you haul them out to the tailgate where you can split them into individual ribs to finish, flash fry, and toss with your sauce?
Let us know how it goes.
This post was edited on 10/9/18 at 11:19 am
Posted on 10/10/18 at 1:52 am to Joshkdixon
A coworker and I were in a cooking contest at work. We decided to make surf n turf (fried ribs w/ shrimp & grits).
We had to make 200 tastes, so we had the butcher cut the rack long ways and then we cut between each bone, giving us 24 tastes per rack. We seasoned them and battered like a pork chop. Deep fried them. They were damn good but did have a pork chop taste to them.
We had to make 200 tastes, so we had the butcher cut the rack long ways and then we cut between each bone, giving us 24 tastes per rack. We seasoned them and battered like a pork chop. Deep fried them. They were damn good but did have a pork chop taste to them.
Posted on 10/18/18 at 10:06 am to Joshkdixon
SIL had them last week after a duck hunt in Lake Charles, said it’s the best thing he’s ever eaten....
Posted on 11/3/18 at 9:50 pm to Joshkdixon
Remove membranes, slice each rib, season lightly, fry in lard, then, I say then,,,,,,,,toss in Tabasco pepper jelly,,,,,the bomb
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