How To Make Fried Ribs
You'll go gaga over this fried ribs recipe. Pork ribs are baked first before deep fried to create a tender yet crispy meat dish.
Preheat the oven to 350 degrees F.
- Place the rack of ribs on a foil lined baking sheet. Rub the ribs with the the Grill Mates Brown Sugar Bourbon Seasoning mixed with the salt.
Cover the ribs with another sheet of foil and fold the ends in to seal up the ribs and cook for 1½ hours.
Start the glaze while the ribs are cooking. Add the oil to a pot over medium heat, then add the grated garlic and let cook for one minute, stirring. Carefully pour in the whiskey and let reduce for 2 minutes.
Add the rest of the ingredients for the glaze (except the cornstarch mixture) and cook over medium heat for 10 minutes.
Mix the cornstarch with the water and pour into the glaze, whisking as you pour. Cook and thicken for 10 minutes, then cover and set aside.
- When the ribs are done take them out of the foil and let cool slightly.
Get a large, heavy bottomed pot and fill it half way with canola or vegetable oil and heat the oil up over medium heat until it reaches 350 degrees F.
While the oil is heating up you can get the ribs ready to fry. Cut each rib separately.
- Mix the flour with the tablespoon of the grill seasoning, the salt and pepper in a bowl. In another bowl, beat the eggs together with the water.
- Take each rib and coat first in the flour, shaking off the excess, then in the egg wash and then back again in the flour. Place on a plate and repeat with the remaining ribs.
Once the oil comes to temperature, start frying about 4 to 5 ribs at at time for 5 minutes until the breading is slightly browned and crispy. Repeat until all the ribs are fried and place on a paper towel lined plate to drain.
At this point (if not ready to eat), place the ribs in a 250 degrees F oven and keep them warm until ready to serve.
When ready to eat, take the ribs and dip them in the glaze (warm it up again if they were in the oven) until they’re well coated.
Serve with additional sauce on the side.
- Sugar: 855g
- Calcium: 853mg
- Calories: 4815kcal
- Carbohydrates: 922g
- Cholesterol: 109mg
- Fat: 35g
- Fiber: 4g
- Iron: 16mg
- Monounsaturated Fat: 13g
- Polyunsaturated Fat: 6g
- Potassium: 3239mg
- Protein: 48g
- Saturated Fat: 11g
- Sodium: 14870mg
- Trans Fat: 1g
- Vitamin A: 1205IU
- Vitamin C: 83mg
Have your own special recipe to share? Submit Your Recipe Today!
An easy crockpot calico beans recipe made of sweet tangy sauce and combined with a smokey kick of barbecue. It's a hearty chili-like concoction worth sharing.
This mouth-watering Pork Fried Rice Chinese Style is an Asian staple for breakfast. The savory flavor consists of juicy onion, tender pork, carrot, peas, and bean sprouts. Adding in the scrambled egg is a must for a salty element that enhances the dish. You can easily serve this with any side dish!
This easy fried pickles recipe makes the crispiest pickles with a breading made with yogurt, rice flour, and Japanese breadcrumbs. It’s best served with a fried pickle dip!
Our crispy Texas Roadhouse cactus blossom boasts a layer of flavor together with its creamy chili sauce. This 15-minute recipe will be your new favorite!
The homemade Outback steak seasoning makes this ribeye steak and veggies dinner recipe taste like it came from the restaurant. The smoked paprika and cayenne add a savory-smoky hot flavor to the tender steaks.