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.
- 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
- 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
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
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