DiningBuzz! - Deep fried baby back ribs.

Yes I deep fried some baby back ribs.

Remove membrane from ribs.
Cut into individual ribs.
Season with "Tonys" (Tony Chachere's creole seasoning)
Coat with Wondra flour.
Fry for 12 minutes @ 350F.
Coat with sauce.

For Sauce Add 1/2 18oz bottle BBQ sauce, two tablespoons chipotle adobo and 1/4 cup apple juice. Heat on low to reduce.

After frying (they are good just like this)
http://farm3.static.flickr.com/2496/3988976536_62fc125a92.jpg

With sauce
http://farm3.static.flickr.com/2607/3988977126_2a50da298f.jpg

Watch me cook them
http://www.youtube.com/watch?v=fSu5r-C8OyI

And whyever not? Deep-frying, if done at the appropriate temperature
doesn't add much fat - and in fact may subtract some from fattier cuts.

I am impressed by your removing the membrane - so few people do that
these days - I don't, because I like eating it, but removing it makes the
product more pleasing for normal folks.

And whyever not? Deep-frying, if done at the appropriate temperature
doesn't add much fat - and in fact may subtract some from fattier cuts.

I am impressed by your removing the membrane - so few people do that
these days - I don't, because I like eating it, but removing it makes the
product more pleasing for normal folks.

Some folks like it on some off. Since these are fried I think most people would not notice if it was on or off.

Some folks like it on some off. Since these are fried I think most people would not notice if it was on or off.

Primarily since they'd be in a coma and in the ambulance on their way to the hospital. :D

Primarily since they'd be in a coma and in the ambulance on their way to the hospital.

That's only after the deep fried mars bar for dessert.

I am impressed by your removing the membrane - so few people do that
these days - I don't, because I like eating it, but removing it makes the
product more pleasing for normal folks.

membrane is a non-issue for me as well. I believe some remove the membrane also to facilitate marinade/spices/smoke into the meat.

I'm just surprised OP was well enough to follow up with another post.

Were they as tender as a slow braise or roast would be? I'm skeptical!

Were they as tender as a slow braise or roast would be? I'm skeptical!

They were tender but not that tender. Same as if your braise or roast chicken it is very tender but if you fry it then it will be more firm but still tender.

If you want tender try my Dr Pepper wings they are silky smooth.

http://www.youtube.com/watch?v=V3Z2A_N8Zbo

I am also not a fan of the membrame, the texture and appearance make it seem like an organ food. Have not tried deep fat frying, but imagine it is delicious, after all what is not good fried. Intend to get a few slabs, fry em up.

Thanks for the recipe. I am going to give this a try

That looks so delicious. If it tastes good, it cannot be bad for you.

Looks nice and since I like ribs I'm going to try it sometimes, although I'll change some of the ingredients you've used since those brands aren't available here :D


Btw: I suggest to make fresh cut fries with it. Nothing tastes better then fresh cutted fries... 100x better then deep freezed fries ;) Ok you'll need some time for it: removing skin from the potatoes, washing the potatoes, slicing them in fries, frying them for the first them and then when you're going to eat frying them to perfection... A bit of work but as a Belgian (it's our national snack and we may be the inventors of this snack) I prefer fresh cutted and fryed "French Fries" above then prefried deep freezed ones ;)

:D

Looks nice and since I like ribs I'm going to try it sometimes, although I'll change some of the ingredients you've used since those brands aren't available here :D


Btw: I suggest to make fresh cut fries with it. Nothing tastes better then fresh cutted fries... 100x better then deep freezed fries ;) Ok you'll need some time for it: removing skin from the potatoes, washing the potatoes, slicing them in fries, frying them for the first them and then when you're going to eat frying them to perfection... A bit of work but as a Belgian (it's our national snack and we may be the inventors of this snack) I prefer fresh cutted and fryed "French Fries" above then prefried deep freezed ones ;)

:D
Bralo20

Brands are not important. You coud use any sauce that you like. Next time I do these I plan to use BBQ sauce mixed with peach jelly and something for spice. For flour use any fine flour (cake flour) that you can get. Tony's is a cajun seasoing mix. If you have to mix up your own.


As to the fries I did make my version of Pomme Frites. And yes they are way better than the ones out of the freezer. I would love any tips you may have. You can see how I do mine here.
http://www.youtube.com/my_videos

Looks very good OP. Just need to finish it off with a fried Twinkie :p.

Were they as tender as a slow braise or roast would be? I'm skeptical!

I'll bet if you marinated and parboiled the ribs you'd get a more tender result, if you wanted to go to the bother. Drain and allow the ribs to cool before seasoning and frying.

Frying would probably make the membrane crunchy, though I don't know whether parboiling would enhance or reduce that crunchiness.

Reminds me of donkatsu with bones. :D

I'll bet if you marinated and parboiled the ribs you'd get a more tender result, if you wanted to go to the bother. Drain and allow the ribs to cool before seasoning and frying.

Frying would probably make the membrane crunchy, though I don't know whether parboiling would enhance or reduce that crunchiness.

Best to tender these are to marinate in asian pear puree for couple hours.

I'll bet if you marinated and parboiled the ribs you'd get a more tender result, if you wanted to go to the bother. Drain and allow the ribs to cool before seasoning and frying.

No need to bother. But I have heard of others smoking them first then frying. That I might try when I have the time.

Frying would probably make the membrane crunchy, though I don't know whether parboiling would enhance or reduce that crunchiness.

Frying might very well make the membrane cruncy. Not sure what the heat from boiling would do.

Best to tender these are to marinate in asian pear puree for couple hours.

Kiwi and papaya also contain natural enzymes that will break down meat.

But I want a crunchy layer on the outside that is why I coat them with flour and fry them. If I want them fall off the bone tender I can get that other ways, like driving to chili's.

Reminds me of donkatsu with bones. :D

Yep!:D And Donkatsu needs crunch!

Best to tender these are to marinate in asian pear puree for couple hours.

I've never seen it but, I was told that pigs will die if they eat Asian pairs. It's one of Korean myths.

I've never seen it but, I was told that pigs will die if they eat Asian pairs. It's one of Korean myths.

I will have to ask my mother in law about that.