Deep fried baby back ribs.
Oct 19, 2009 | 9:54 am
#16
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Frying would probably make the membrane crunchy, though I don't know whether parboiling would enhance or reduce that crunchiness.
Oct 19, 2009 | 11:34 am
#18
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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.
Frying would probably make the membrane crunchy, though I don't know whether parboiling would enhance or reduce that crunchiness.
Oct 19, 2009 | 1:54 pm
#19
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Frying would probably make the membrane crunchy, though I don't know whether parboiling would enhance or reduce that crunchiness.
Oct 19, 2009 | 1:59 pm
#20
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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.
Oct 21, 2009 | 2:12 pm
#23
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