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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 2:43 pm to CHEDBALLZ
quote:
We do them.
Are they any good?
Posted on 10/8/18 at 2:53 pm to jchamil
quote:
We do them.
Are they any good?
Got this at Blue Oak last week, deep fried and sauced with buffalo. First time eating fried ribs, they were very good.
Posted on 10/8/18 at 3:12 pm to t00f
quote:
Got this at Blue Oak last week, deep fried and sauced with buffalo. First time eating fried ribs, they were very good.
I'm interested, and I would try them. What is the texture like on them? Crispy like fried chicken?
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 3:27 pm to jchamil
quote:
Got this at Blue Oak last week, deep fried and sauced with buffalo. First time eating fried ribs, they were very good.
I'm interested, and I would try them. What is the texture like on them? Crispy like fried chicken?
Much thinner than fried chicken and tad of crunch. Frying them seems to make the meat a bit denser.
Posted on 10/8/18 at 3:29 pm to t00f
They taste like a cracklin without all the fat. I could eat them forever.
Posted on 10/8/18 at 5:20 pm to CHEDBALLZ
quote:
We do them.
My favorite meal
Fried ribs, biscuits & syrup
Posted on 10/8/18 at 5:27 pm to LSUJML
How do fry yours?
Posted on 10/8/18 at 6:44 pm to Gris Gris
Basically same as Chedballz but no brine
Fry in canola oil
Dad fries them in deep fryer, grandma used a cast iron skillet
Fry in canola oil
Dad fries them in deep fryer, grandma used a cast iron skillet
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 10/8/18 at 8:21 pm to CHEDBALLZ
quote:
Fry them for 5-6 minutes in hog lard, unbattered
You’re telling me I can have delicious, succulent ribs in 5-6 minutes instead of waiting hours to smoke/oven bake them?
Posted on 10/9/18 at 9:52 am to t00f
How much did you pay for those?
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 10:36 am to offshoretrash
quote:
How much did you pay for those?
Think it was $8
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 10/9/18 at 12:20 pm to TigerstuckinMS
Every Thursday night you can go to Reds restaurant in Maurepas, La. and get them for $1. They Season them and fry them. It like eating a fried pork chop and a cracklin at the same time.
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