Crispy and crunchy with the perfect amount of chew, and ready in just seven minutes. This is your sign to try fried ribs.
When people think of baby back ribs, they usually think of slow smoked barbecue. Or, the annoyingly catchy Chili’s jingle. It seems the default method for rib cookery is always some version of barbecue – even if that means they’re slathered in BBQ sauce and thrown into a slow cooker. But, rib meat doesn’t always have to be cooked to the point where it will be denture friendly. In fact, many people prefer some texture and chew to their meat. After all, it’s meat – not marshmallow!
If you’re a texture fan, this will be your new favorite way to devour ribs. Golden deep fried ribs. Ribs reminiscent of crunchy crackling nuggets. Heaven. A light coating of flour gives just the right crunch, and the quick cook time leaves the baby backs with a slight chew similar to perfectly roasted pork belly.
You can flavor your flour with any number of spices. Try BBQ seasoning, garlic powder or chili powder for some kick. Personally, I like to use five spice powder which is full of fragrant spices like star anise, cloves and szechuan pepper. Pro tip – the ribs pair really well with a sweet n hot sweet chili sauce, too.
As with ANY frying, the key to a crispy finish is ALL about the oil temperature. The biggest mistake people make is putting their food in before the oil is hot enough. That just leads to soggy and greasy ribs which soak up the oil, instead of frying in it. The optimal frying temperature is between 350-375f, and you should use a thermometer to monitor it. It’s also really important to let the oil reheat to that temperature if frying in batches, as adding the meat will immediately bring the temp down. If you’re frying at the golden temps, you’ll get golden results!Print