DEEP-FRIED STICKY RIBS RECIPE BY TASTY
Here's what you need: honey, soy sauce, hoisin sauce, sriracha, rice vinegar, sesame oil, garlic, ginger, salt, pepper, baby back ribs, oil, soy sauce, hoisin sauce, sesame oil, rice vinegar, honey, toasted sesame seed, green onion
Provided by Claire Nolan
Categories Dinner
Yield 5 servings
Number Of Ingredients 19
Steps:
- In a large bowl, prepare marinade - mix soy sauce, hoisin sauce, honey, Sriracha, rice vinegar, sesame oil, garlic, ginger, salt, pepper, and the ribs.
- Marinate for at least 1 hour in the refrigerator.
- Preheat oven to 275˚F (190˚C).
- Bake ribs on a baking sheet for 30 minutes.
- Make the sticky sauce in a saucepan by combining soy sauce, hoisin sauce, sesame oil, rice vinegar, and honey. Bring to a low boil, reduce heat, and simmer until sauce has thickened, about 30 minutes.
- Heat oil for frying to 350˚F (180˚C).
- Place ribs into the oil a few at a time and fry for 4 minutes, flipping them occasionally. Drain on a paper towel.
- Toss fried ribs in the sticky sauce and garnish with toasted sesame seeds and green onions.
- Enjoy!
Nutrition Facts : Calories 483 calories, Carbohydrate 61 grams, Fat 23 grams, Fiber 1 gram, Protein 10 grams, Sugar 55 grams
FLORENCE'S FRIED SPARE RIBS
Steps:
- Trim spare ribs by removing all silver skin. Cut off rib tips. Cut slab into individual ribs.
- Soak ribs in vinegar in a bowl, covered and refrigerated, turning ribs once, for 15 minutes. Pour off vinegar and add lemon juice. Soak 30 minutes, covered and refrigerated. Rinse ribs with cold water and pat off excess water. Ribs should still be moist. Sprinkle ribs with salt and pepper, then cover in Florence's Fried Chicken Seasoning.
- Heat shortening in a skillet over medium-high heat until melted.
- Place ribs in skillet fleshy-side down. Cook until crispy, approximately 10 minutes. Turn and cook an additional 5 minutes.
- Stir together the flour, salt, pepper, baking powder and cornstarch in a medium bowl.
DEEP FRIED PINEAPPLE SPARERIBS
Found this recipe in one of my old boxes. The paper has turned yellow and is ripped on the bottom- I have it all figured out though. I haven't made it yet, but with all the deep frying going on nowadays -I thought I would give you a chance to try it out to see if it is a keeper or a reaper.(RIP)
Provided by Pat Duran @kitchenChatter
Categories Fruit Sauces
Number Of Ingredients 15
Steps:
- Ribs: You can precook the ribs the day before, but the deep-frying and glazing need to be done just before serving time. -Heat water to boiling; add vinegar. Add rib pieces; cover until water begins to boil again; uncover and simmer for 15 minutes. Drain. Cool. Mix the Rub. --- Rub: Combine ingredients in a big bowl and blend well into a paste. Add ribs and rub around in the sauce, so each piece is well coated. --- Fry rib pieces in deep hot oil (375^) until dark brown. Keep oil very hot while cooking ribs. Use a large pan and fry only a few minutes. Set aside until ready to glaze --- Glaze: Combine ingredients, except peppers and pineapple, in large pan; heat to boiling. Add meat pieces to hot syrup, cover and simmer 30 minutes,until meat is glazed and tender. Add peppers and pineapple; serve with hot rice or as appetizers.
DEEP FRIED RIBS
Steps:
- Set smoker at 350 degrees F.
- Wash each rack under water. Pat dry. Place racks on a wood-burning smoker. A hickory wood fire is best. Smoke ribs for 30 minutes. Remove ribs from smoker and rub each side with the rib rub. Return the ribs to smoker and smoke at 350 degrees F for about 1 hour 30 minutes. Remove ribs and cool completely. When cool, cut ribs into individual sections. Dip each rib into pre-wash solution then the breading mixture, lightly dredging. Shake off the excess then dip into wash again and then the breading mixture.
- Place ribs into a 350-degree F deep fryer and cook for 5 minutes or until golden brown. You will have to do multiple batches. Serve with your favorite barbecue sauce for dipping.
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