Deep fried baby back ribs.
Oct 9, 2009 | 7:11 pm
#1
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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)
With sauce
Watch me cook them
http://www.youtube.com/watch?v=fSu5r-C8OyI
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)
With sauce
Watch me cook them
http://www.youtube.com/watch?v=fSu5r-C8OyI
Oct 10, 2009 | 8:52 am
#2
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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.
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.
Oct 10, 2009 | 4:01 pm
#3
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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.
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.
Oct 11, 2009 | 2:42 pm
#4
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Oct 14, 2009 | 4:08 pm
#6
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membrane is a non-issue for me as well. I believe some remove the membrane also to facilitate marinade/spices/smoke into the meat.
Oct 15, 2009 | 12:53 pm
#9
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If you want tender try my Dr Pepper wings they are silky smooth.
http://www.youtube.com/watch?v=V3Z2A_N8Zbo
Oct 15, 2009 | 3:57 pm
#10
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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.
Oct 18, 2009 | 2:25 am
#13
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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 
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
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
Oct 18, 2009 | 10:38 am
#14
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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
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
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 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
.