DEEP-FRIED STICKY RIBS RECIPE BY TASTY
Here's what you need: honey, soy sauce, hoisin sauce, sriracha, rice vinegar, sesame oil, garlic, ginger, salt, pepper, baby back ribs, oil, soy sauce, hoisin sauce, sesame oil, rice vinegar, honey, toasted sesame seed, green onion
Provided by Claire Nolan
Categories Dinner
Yield 5 servings
Number Of Ingredients 19
Steps:
- In a large bowl, prepare marinade - mix soy sauce, hoisin sauce, honey, Sriracha, rice vinegar, sesame oil, garlic, ginger, salt, pepper, and the ribs.
- Marinate for at least 1 hour in the refrigerator.
- Preheat oven to 275˚F (190˚C).
- Bake ribs on a baking sheet for 30 minutes.
- Make the sticky sauce in a saucepan by combining soy sauce, hoisin sauce, sesame oil, rice vinegar, and honey. Bring to a low boil, reduce heat, and simmer until sauce has thickened, about 30 minutes.
- Heat oil for frying to 350˚F (180˚C).
- Place ribs into the oil a few at a time and fry for 4 minutes, flipping them occasionally. Drain on a paper towel.
- Toss fried ribs in the sticky sauce and garnish with toasted sesame seeds and green onions.
- Enjoy!
Nutrition Facts : Calories 483 calories, Carbohydrate 61 grams, Fat 23 grams, Fiber 1 gram, Protein 10 grams, Sugar 55 grams
DEEP FRIED THAI SPICY PORK RIBS
Who said you couldn't deep fry pork ribs? Go tell them, YES I CAN! I hope that you will try these. They are extra special and so darn good! Cooking with Passion, sw :)
Provided by Sherri Williams
Categories Meat Appetizers
Time 20m
Number Of Ingredients 12
Steps:
- 1. combine all the sauce ingredients in a mixing bowl. mix well. add ribs to the bowl. coat well. marinate for at least 1 hour.**i like to marinate over night**
- 2. remove ribs from marinate. preheat deep fryer to 320 degrees. fry in batches for 6-8 minutes until golden brown. drain with a slotted spoon. serve with sweet chili sauce, sticky rice and cucumber salad
FRIED GARLIC RIBS
A sticky and additive soft fried ribs
Provided by Elaine
Categories Main Course
Time 45m
Number Of Ingredients 19
Steps:
- Roughly chop the garlic and rinse under running water. Drain and set aside.
- Soak the ribs in clean water for half an hour to remove the blood water.
- Pat dry with kitchen paper and add all the other marinating at least 4 hours or or overnight in fridge.
- Before frying, add starch and mix well.
- Heat oil until 140 to 150 degree C and slow down the fire. Fry the ribs until slightly browned (may takes 6-10 minutes). Stir from time to time during the process. Transfer out.
- Heat the oil until almost smoky (until 200 degree C), place the ribs in and fry for another 20 to 30 seconds. Keep stirring in the second deep-frying process to avoid burnt garlic.
- Serve hot!
Nutrition Facts : Calories 680 kcal, Carbohydrate 20 g, Protein 30 g, Fat 54 g, SaturatedFat 21 g, Cholesterol 125 mg, Sodium 2184 mg, Fiber 2 g, ServingSize 1 serving
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.
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- Place ribs in a large bowl. Add soy sauce, garlic, and pepper and toss to coat. Let stand at room temperature.
- Heat oil in a large heavy pot over medium-high until a deep-fry thermometer registers 370°. (Or test oil by throwing in a little piece of bread or some breadcrumbs; if they sizzle immediately but aren’t burning, you’re ready.) Working in batches, fry ribs until just cooked and well browned, 3–4 minutes. Return oil to 370° between batches and try to skim out any stray bits of garlic so they don’t burn in the oil and make it taste like burnt garlic.
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- Make the Tamarind Glaze: In a small bowl, whisk together the fish sauce, tamarind paste, brown sugar, lime juice, chile powder, rice powder and cilantro stems until the sugar is dissolved. Squeeze in the pulp of the tomatoes (discard the skins) and stir together. (Leftover glaze can be served on the side or stored in the fridge for up to 1 week.)
- Make the Ribs: Place the ribs in a large bowl and add the soy sauce, garlic powder and white pepper. Toss to coat. Let stand at room temperature until you're ready to deep-fry.
- Fill a wok, large heavy pot or deep skillet with at least 2 inches of oil, making sure to leave a few inches of clearance from the rim. Heat the oil over medium heat to 370°F (use a deep-fry thermometer or test the oil by throwing in a little piece of bread or a grain of rice; if it sizzles immediately but doesn't burn, the oil is ready).
- Set a cooling rack in a baking sheet or line a plate with paper towels and have near the stove. When the oil is hot, fry the ribs in batches of 4 or 5 until they're just cooked and well browned on all sides, using a frying spider or slotted spoon to turn them occasionally, about 4 minutes. Adjust the heat as needed to keep the oil at 370°F as you're frying. Transfer the ribs to the wire rack or paper towels to drain and cool (slightly not too much, though). Place the warm ribs in a large bowl, spoon on as much of the tamarind glaze as you'd like, and toss to coat. Transfer to a plate, garnish with cilantro leaves and serve immediately. Note: Roasted chile powder?prik bon?is a common ingredient in Thai cuisine. You can make your own by roasting 2 cups whole Thai or de árbol chile peppers for about 5 minutes at 350°F, then grinding into a fine power in a blender or mortar.
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