Makes 15 pieces of Fried ribs (4 or 5 servings)
YouTube instructional video is at the bottom.
What you’ll need
3 pounds spare ribs
All-purpose flour
Large eggs (Room temp)
Vegetable or canola oil
Unsalted butter
Seasonings
Salt
Black pepper
White pepper
Cayenne pepper
Tony Chachere’s creole seasoning
Chef Paul’s pork and veal magic
Granulated onion
Granulated garlic
Dried thyme
Dried Rosemary
Mesquite liquid smoke
Tools you’ll need.
4-quart pot with a thermometer or deep fryer
11 by 17-inch baking pan
Cooling rack
Pastry brush
Aluminum foil
Preparation of ingredients
Cleaning, seasoning and marinating the ribs.
Step 1- Rinse the spare ribs with cold water. Pat the ribs dry with napkins. Peel the membrane off of the back of the ribs going from one end to the other.
Step 2- Cut the ribs long the width in between the two bones.
Step 3- Place the ribs into a large bowl and add, 1/2 or 1 teaspoon salt, 1/4 teaspoon black pepper, 1/2 or 1 teaspoon Tony Chachere’s creole seasoning, 1 teaspoon chef Paul’s pork and veal magic, 1 1/2 teaspoons granulated onion, 1 1/2 teaspoons granulated garlic, 1 teaspoon dried rosemary, and 2 tablespoons mesquite liquid smoke. Coat the seasonings and liquid smoked onto the rib pieces using your hands.
Preheat oven to 350-degrees.
Step 4- Brush 1 tablespoon melted unsalted butter on to an 11 by 17-inch baking pan. Add cut ribs pieces into baking pan and spread around as evenly as possible.
Step 5- Cover the 11 by 17-inch baking pan with aluminum foil and poke holes at the top of the foil using a large fork. This will allow the steam to escape during the baking process.
Step 6- Place into a preheated 350-degree oven on the bottom rack for 1 hour and 30 minutes. Once the baking time is complete, remove ribs from oven and let cool until warm.
Step 7- Pat each rib piece dry and squeeze gently with napkins. This will remove any excess oil from the ribs.
Heating the oil
If using a 4-quart pot, preheat fire to medium heat. If using a deep fryer, preheat to 375 degrees.
Step 8- Add 48 fluid ounces of vegetable or canola oil into 4-quart pot. If you are using a deep fryer add the oil according to the instructional manual of your deep fryer to determine how much oil to add. Let the oil get hot until it reaches a temperature of 375-degrees.
Seasoned egg batter
Step 9- Add 3 large eggs (Room temp), 1/8 teaspoon salt, 1/8 teaspoon black pepper, 1/8 teaspoon white pepper, 1/8 or 1/4 teaspoon Tony Chachere’s creole seasoning, 1/8 or 1/4 teaspoons granulated onion, and 1/8 or 1/4 teaspoon granulated garlic into a medium-sized bowl. Stir all ingredients together and set aside.
Seasoned all-purpose flour batter
Step 10- Add 2 cups all-purpose flour, 1/2 or 1 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon white pepper, 1/8 or 1/4 teaspoon cayenne pepper, 1 teaspoon Tony Chachere’s creole seasoning, 1 teaspoon granulated onion, 1 teaspoon granulated garlic, and 1 1/2 teaspoons 1 1/2 teaspoons dried thyme into a large tubber ware with a sealable lid. Stir all ingredients together and set aside.
Frying the ribs
Note- Make sure you have a cooling rack with an 11 by 17-inch baking pan underneath it ready before frying the ribs.
Step 11- Coat the ribs in the seasoned egg batter then transfer the ribs into the seasoned all-purpose flour batter. Cover the tubber ware bowl with the sealable lid and shake the tubberware to coat the ribs with the seasoned all-purpose flour batter.
Step 12- Add ribs into hot oil. Let fry for 6 to 8 minutes. Once the frying time has completed, remove the fried ribs out of the hot oil using a mesh straining spoon. Hold for a few seconds to let the oil drain and from there, place the fried ribs on to a cooling rack with an 11 by 17-inch baking pan underneath it. Let cool for 5 to 10 minutes before serving.
YouTube instructional video
