Crispy Fried Baby Back Ribs Food

FLORENCE'S FRIED SPARE RIBS

Steps:

• Trim spare ribs by removing all silver skin. Cut off rib tips. Cut slab into individual ribs.
• Soak ribs in vinegar in a bowl, covered and refrigerated, turning ribs once, for 15 minutes. Pour off vinegar and add lemon juice. Soak 30 minutes, covered and refrigerated. Rinse ribs with cold water and pat off excess water. Ribs should still be moist. Sprinkle ribs with salt and pepper, then cover in Florence's Fried Chicken Seasoning.
• Heat shortening in a skillet over medium-high heat until melted.
• Place ribs in skillet fleshy-side down. Cook until crispy, approximately 10 minutes. Turn and cook an additional 5 minutes.
• Stir together the flour, salt, pepper, baking powder and cornstarch in a medium bowl.

DEEP FRIED RIBS

Steps:

• Set smoker at 350 degrees F.
• Wash each rack under water. Pat dry. Place racks on a wood-burning smoker. A hickory wood fire is best. Smoke ribs for 30 minutes. Remove ribs from smoker and rub each side with the rib rub. Return the ribs to smoker and smoke at 350 degrees F for about 1 hour 30 minutes. Remove ribs and cool completely. When cool, cut ribs into individual sections. Dip each rib into pre-wash solution then the breading mixture, lightly dredging. Shake off the excess then dip into wash again and then the breading mixture.
• Place ribs into a 350-degree F deep fryer and cook for 5 minutes or until golden brown. You will have to do multiple batches. Serve with your favorite barbecue sauce for dipping.

TWICE COOKED BABY-BACK RIBS

Steps:

• Preheat oven to 300 degrees.
• Lay slab of ribs on large sheet of aluminum foil.
• Sprinkle salt, pepper, and garlic powder on both sides.
• Use approximately half of your choice of sauce to coat both sides of ribs.
• Wrap foil tightly around ribs and lay on baking pan (to catch any juices).
• Bake in oven for 3 hours.
• After baking remove from foil and place on hot grill (med-high) and baste each side with remaining sauce, until edges are charcoaled and crispy, approximately 15 minutes Let ribs stand for 5 minutes before separating.

PAT MOULD'S CAJUN FRIED BABY BACK RIBS

Steps:

• Take two gallon-sized resealable plastic bags, and place four racks of ribs in each bag. Add 1/2 cup Cajun marinade to each bag. Shake each bag until ribs are well coated. Refrigerate for up to 4 hours. Place perforated racks over sheet pans. Remove ribs from marinade, and place them on the racks to drain.
• In a deep-fryer or a large, heavy pot, heat the peanut oil to 350°F Depending on how large your deep fryer or pot is, you may be able to fry up to three racks at a time, or you may only be able to fry one rack at a time. Use care, as you do not want the oil to overflow the pot. Lower the ribs into the hot oil, and cook for 18 to 20 minutes. Maintain the oil temperature at 350°F; do not allow the temperature to climb above that.
• Remove ribs from the oil, and drain on paper towels. Cut ribs into servings, place in a bowl, and toss with barbecue sauce to taste.