Originally Posted by
Fornebufox
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.