re: Deep fried ribs???

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.