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Deep Fried Ribs
Posted on 6/17/23 at 9:34 am
Posted on 6/17/23 at 9:34 am
Anyone have experience deep frying ribs? Any recipes you recommend?
Going to do some for 4th of July. Thinking of smoking first, then deep frying. Would smoke the day before and only to 140F or so. Plan to finish in an Asian sticky rib style sauce. I worry if I batter them, the coating will be soggy if tossed in a sauce after. Any experience frying non-battered?
Going to do some for 4th of July. Thinking of smoking first, then deep frying. Would smoke the day before and only to 140F or so. Plan to finish in an Asian sticky rib style sauce. I worry if I batter them, the coating will be soggy if tossed in a sauce after. Any experience frying non-battered?
7
Posted on 6/17/23 at 9:49 am to xXLSUXx
I saw a television show the other day where ribs were being deep-fried. They were either grilled or smoked first. Then battered and fried. The cook actually used cornmeal as opposed to flour. I would probably prefer flour.
I’d probably do a dipping sauce on the side. Tossing them in a sauce will reduce the crunch factor...at least after some amount of time it will.
I’d probably do a dipping sauce on the side. Tossing them in a sauce will reduce the crunch factor...at least after some amount of time it will.
This post was edited on 6/17/23 at 10:32 am
Posted on 6/17/23 at 11:37 am to xXLSUXx
Timely thread!
Will be trying it tonight with no pre-cook. Season salt, pepper, garlic, smoked paprika, flour. I read a recipe that mentioned 7 minutes per batch, that that will be what I shoot for.
Will be trying it tonight with no pre-cook. Season salt, pepper, garlic, smoked paprika, flour. I read a recipe that mentioned 7 minutes per batch, that that will be what I shoot for.
Posted on 6/17/23 at 11:58 am to xXLSUXx
I fried some that were smoked a few times. I prefer them not grilled or smoked first, though.
A friend cuts the ribs and soaks them in Tony's Creole Butter marinade overnight. I think she adds some garlic and onion powders. Then, she just shakes off the marinade and drops them in seasoned flour and fries them. They're delicious and crispy. Sort of like a good fried pork chop.
I agree with Otis. I wouldn't toss them in sauce. You will lose some of the crispness in my opinion.
A friend cuts the ribs and soaks them in Tony's Creole Butter marinade overnight. I think she adds some garlic and onion powders. Then, she just shakes off the marinade and drops them in seasoned flour and fries them. They're delicious and crispy. Sort of like a good fried pork chop.
I agree with Otis. I wouldn't toss them in sauce. You will lose some of the crispness in my opinion.
Posted on 6/17/23 at 12:53 pm to Gris Gris
Good deal. Thanks for the advice guys. I have a couple racks so I may try a few different methods. I agree if they're battered I probably won't sauce them. I may try an unbattered version tossed in sauce as well.
Let me know how they come out and any learnings!
quote:
roobedoo
Let me know how they come out and any learnings!
Posted on 6/17/23 at 1:47 pm to xXLSUXx
I low smoke for about 30-1hr then sous vide for 24hrs then fry. If you don't cook them some way first they will not be tender enough imo. I will season in a flour mix with the rub that I put on the ribs. BBQ sauce on the side and if you want put it in a bottle with a tip to drizzle across.
Posted on 6/17/23 at 2:14 pm to NOLAGT
Hmmm....mine have always been plenty tender enough. Maybe the marinade helps that.
Posted on 6/17/23 at 10:39 pm to xXLSUXx
Use babybacks. Cut into single ribs. Just deep fry in lard at 400* for 5-7 minutes per batch. Season right after you pull them. They’re like cracklins on the bone!
This post was edited on 6/17/23 at 10:59 pm
Posted on 6/18/23 at 7:24 am to xXLSUXx
Brine them for 6-8 hours, 1/4 cup of salt to a 1/2 gallon of water.
Dry them off and fry them for 7 minutes, then season them. You don't need to batter them, but you can if you'd like.
Dry them off and fry them for 7 minutes, then season them. You don't need to batter them, but you can if you'd like.
Posted on 6/18/23 at 7:45 am to xXLSUXx
I was really pleased with the way they turned out. I did not use a milk/egg wash, just four and the coating stayed on the ribs.
I seasoned them before the flour, but I did not detect the flavors I was expecting, so I will probably season after cooking next time.
Texture was really good, I was pleasantly surprised, and 7 minutes cooking was pretty close. One rib that particularly meaty may have needed a little longer, but it was close enough!
I seasoned them before the flour, but I did not detect the flavors I was expecting, so I will probably season after cooking next time.
Texture was really good, I was pleasantly surprised, and 7 minutes cooking was pretty close. One rib that particularly meaty may have needed a little longer, but it was close enough!
Posted on 6/18/23 at 10:38 am to roobedoo
Awesome - glad they came out good!
Posted on 6/18/23 at 12:35 pm to Semper Gumby
quote:
Use babybacks. Cut into single ribs. Just deep fry in lard at 400* for 5-7 minutes per batch. Season right after you pull them. They’re like cracklins on the bone!
I knew a guy years ago that did it plain and simple like this, and the ribs were very good.
Posted on 6/18/23 at 12:51 pm to xXLSUXx
Will get my fix in a few hours from Kartchners on my to camp at Toledo Bend.
Posted on 6/18/23 at 5:00 pm to redfish99
I low smoke for about 30-1hr then sous vide for 24hrs then fry....exactly!!!! but we fry in plain breadcrumbs
Posted on 6/18/23 at 6:36 pm to redfish99
quote:
Kartchners
Those fried ribs are heavenly.
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