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.
Ingredients
FOR RIBS:
- 3 lb pork spareribs, (1pkg)
- 1⁄4 cup McCormick® Grill Mates Brown Sugar Bourbon Seasoning
- 1 tbsp. kosher salt
FOR WHISKEY GLAZE:
- 6 garlic cloves, grated with a hand grater or chopped very fine
- 1 tbsp canola oil, or vegetable oil
- 1⁄2 cup water
- 3⁄4 cup pineapple juice
- 3⁄4 cup brown sugar
- 1⁄2 cup teriyaki sauce
- 1⁄2 cup whiskey
- 1⁄4 tsp cayenne pepper
- 1 1⁄2 tbsp cornstarch, mixed with 1 1/2 tablespoons water
FOR BREADING:
- 2 cup flour
- 1 tbsp McCormick® Grill Mates Brown Sugar Bourbon Seasoning
- 1 tbsp kosher salt
- 1⁄2 tsp fresh ground black pepper
- 3 eggs beaten, with 1 tablespoon water
- Vegetable oil, or canola oil for frying
Instructions
-
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.
Nutrition
- 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
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