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How to Make Fried Ribs

How to Make Fried Ribs
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My recipe for fried ribs is deliciously easy.

Grab some St. Louis-style spareribs, cornstarch, and oil from the grocery store. Any seasonings from there are totally optional. The way I’ve chosen to season my fried ribs should make even my grandmother proud!

If you like your pork to have a little tang to it, learn how to make this recipe with me.

Fried Ribs Ingredient List:

St. Louis-style ribs are nice because the brisket bones are already removed for us! Since our trim-work will be minimal, we can easily cut our ribs into fryable portions.

  • 1 rack sparerib
  • canola oil (a whole small bottle or more)
  • 6+ tbsp cornstarch (more if you want a thicker coating)
  • 1 cup rice vinegar
  • 2.5 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 3 tsp minced garlic
  • 2 tsp ground black pepper
  • 2 tsp salt
  • mixing bowls
  • seasoning plate
  • resting plate
  • bag for marinade
  • wok/deep frying pan
  • tongs
  • paper towels
  • meat thermometer

Portion the ribs as you’d like. Place them in the marinade bag and set it in the fridge.

Combine the vinegar, Worcestershire & soy sauce, minced garlic, pepper, and half of the salt in a mixing bowl. Pour this over the ribs in the marinade bag, seal, and toss well.

Store the ribs overnight (3 or more hours) in the fridge. Turn the bag at the halfway point.

How to Fry Ribs

If you’ve skipped the marinating process, you’ll miss out on a lot of flavor. You can still complete the recipe, though!

  1. Fill the frying pan with enough oil for the ribs to “swim freely” in it.
  2. Heat the oil over medium-high heat.
  3. Take the ribs out of the bag, wet, and place them on the seasoning plate.
  4. Coat the ribs in cornstarch on both sides. Trash the empty marinade bag.
  5. Fry the rib portions one at a time until they’re golden brown. They’ll reach 160°F internally after cooling when done.
  6. Place the fried ribs on the resting plate, on top of paper towels.
  7. Season the ribs again if you’d like, with the remaining salt.
  8. Serve and enjoy!

Pork goes really well with rice, especially when it’s tangy like these fried ribs will be! Thank you!

About Brittany Davidson

Brittany is the main writer and content creator for Food Questions. She believes life is worth living if you're constantly learning, enjoying, and admiring things. Passion is her backbone and she tries not to do anything without it. Sharing information is as valuable as sharing a smile, Brittany says.

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