Have you ever tried deep fried ribs? Did you even know you can deep fry your ribs? Well now you know and now I'm going to show you how you can do it to. Don’t see deep fried ribs as a crunchy fried chicken kind of recipe. You have to approach this in a different angle. Also you need to keep the fire in the mix. A little touch of the old grill is always a good idea. Then you need sauce and sauce is key. I’m going for an asian style BBQ sauce. Deep fried pork ribs opens up a new chapter of enjoying a good rack of ribs. It’s still BBQ, only more tasty .
- 1400 grams st. louis style pork ribs
- 5 kg beef tallow
- ½ tbsp sea salt
- 1 tsp sichuan pepper
- 1 tbsp sesame oil
- 1 clove of garlic chopped
- 2 tbsp rice wine vinegar
- 2 tbsp honey
- 2 tbsp sweet chili sauce
- 3 tbsp ketchup
- 2 tbsp brown sugar
- 4 tbsp soy sauce
- Let the beef tallow melt in your deepfryer.
- Season your ribs with Sechuan pepper and sea salt.
- Slice your ribs into square pieces. I'm left with 4 square racks of ribs.
- Set your deepfryer to a temperature of 120°C/248°F and let the ribs fry for around 2 hours. This is not your usual temperature but we want to take this slowly.
- Let the ribs rest on a dripping tray or some kitchen paper.
- Fire up the sideburner on your grill or use a different heat source and heat up your pan.
- Pour in some sesame oil and 1 clove of garlic and let it fry.
- Add the rest of the ingredients and let it come up to a boil and thicken up.
- Fire up all burners on your BBQ on a low setting and create a gentle searing heat.
- Sear of at a low temperature and brush the BBQ sauce on to the ribs.
- Let the ribs become sticky within 10 minutes on one side and flip them over to do the other side.
- Cut into the ribs and enjoy!
Calories: 1794kcalCarbohydrates: 48gProtein: 109gFat: 127gSaturated Fat: 41gPolyunsaturated Fat: 23gMonounsaturated Fat: 47gTrans Fat: 1gCholesterol: 392mgSodium: 13891mgPotassium: 2725mgFiber: 1gSugar: 43gVitamin A: 123IUVitamin C: 2mgCalcium: 255mgIron: 10mg
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