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Fried rib recipie

Posted By: twitch528

Fried rib recipie - 07/26/16 05:34 PM

Anyone have a fried pork rib recipie?
Posted By: skinnerback

Re: Fried rib recipie - 07/26/16 05:39 PM

Separate ribs, drop in hot oil, fry until crisp, remove from oil/place in bowl and immediately dust with seasoning of your choice and toss, dump out on paper towels. No real recipe, that's how I do them.
Posted By: Cast

Re: Fried rib recipie - 07/26/16 05:55 PM

Make them like carnitas.

Ingredients
2 pounds boneless pork shoulder (or 2 1/2 pounds bone-in)
Salt and freshly ground black pepper
2 teaspoons dried oregano
1 teaspoon ground cumin
1 tablespoon olive oil
1 onion, coarsely chopped
4 cloves garlic, minced
1 jalapeno, seeded and ribs removed, chopped
1 orange, cut in half
3 tablespoons vegetable oil

Directions -

Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 8 to 10 hours or on high 4 hours.
Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side. Serve.
Posted By: NewGulf

Re: Fried rib recipie - 07/27/16 01:40 PM

i butterfly mine and put my seasonings on then let them sit for an hour or 2 then flour, dunk them in buttermilk then back in the flour and then into hot grease! most excellent.....do the same with deer ribs too cant go wrong cheers
Posted By: mooney_ag

Re: Fried rib recipie - 07/27/16 07:28 PM

I have had what they call dry ribs in Alberta. They were everywhere as appetizers. Also had them at Earls in Denver. 2" - 3" long at most and not a lot of meat overall. To me the cut or selection of the rib may be most important. I don't think they have any batter. Fry and season to taste. I would think a tony chachere would be good and just some kosher salt and black pepper
Posted By: Tres

Re: Fried rib recipie - 07/27/16 09:09 PM

If you fry them uncooked don't season until they are done or it will burn. Pull out of fryer and coat with seasoning and put in cooler with lid closed for 30 mins or so. You can smoke them like normal and fry them, then glaze them, I prefer this method.
Posted By: Cast

Re: Fried rib recipie - 07/27/16 10:13 PM

I think I would fry in lard.
Posted By: Buzzard Breath

Re: Fried rib recipie - 07/28/16 11:30 PM

Originally Posted By: Cast
Make them like carnitas.

Ingredients
2 pounds boneless pork shoulder (or 2 1/2 pounds bone-in)
Salt and freshly ground black pepper
2 teaspoons dried oregano
1 teaspoon ground cumin
1 tablespoon olive oil
1 onion, coarsely chopped
4 cloves garlic, minced
1 jalapeno, seeded and ribs removed, chopped
1 orange, cut in half
3 tablespoons vegetable oil

Directions -

Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 8 to 10 hours or on high 4 hours.
Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side. Serve.



Made this yesterday, just had some street tacos with the meat - came out great! I did crisp in the oven vs. frying though, 2 trips at 500 for 5 minutes (added some juice back in before second trip).
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