What To Know
- The thin membrane on the back of the ribs can be tough, so it’s best to remove it.
- While the flour coating creates a flavorful crust, you can also add a delicious BBQ sauce or your favorite glaze.
- With the right technique and a little practice, you can create a dish that’s both impressive and incredibly satisfying.
If you’re looking for a unique and flavorful way to cook ribs, look no further than deep frying! This method delivers incredibly crispy skin and juicy, tender meat that’s sure to impress. While it might seem unconventional, deep frying ribs with flour is surprisingly easy and yields results that are well worth the effort.
Why Deep Fry Ribs?
Deep frying ribs offers several advantages over traditional grilling or baking:
- Crispy Skin: The high heat of the fryer creates a beautifully crisp, crackly exterior.
- Tender Meat: The hot oil cooks the ribs quickly and evenly, resulting in tender, juicy meat.
- Flavor Infusion: The flour coating acts as a binder for spices and seasonings, creating a flavorful crust.
- Speed: Deep frying ribs is significantly faster than other methods, making it perfect for weeknight meals or entertaining.
The Best Ribs for Deep Frying
When choosing ribs for deep frying, consider these tips:
- St. Louis Ribs: These are the most common type of ribs and are ideal for deep frying due to their size and shape.
- Baby Back Ribs: These are smaller and more tender than St. Louis ribs, but they can also be deep fried successfully.
- Spare Ribs: While these ribs are larger and meatier, they might require a longer frying time.
Preparation is Key
Before you start deep frying, proper preparation is essential:
- Trim the Membrane: The thin membrane on the back of the ribs can be tough, so it’s best to remove it. You can do this by using a sharp knife or by scoring the membrane and peeling it off.
- Season Liberally: Salt, pepper, and paprika are classic seasonings for ribs, but feel free to experiment with your favorite spice blends.
- Coat with Flour: Dredge the ribs thoroughly in flour, ensuring an even coating. This will help create a crispy crust and prevent the ribs from sticking to the fryer.
The Deep Frying Process
Now, let’s get to the fun part:
1. Heat the Oil: Fill a deep fryer or large pot with enough oil to fully submerge the ribs. Heat the oil to 350°F (175°C).
2. Fry in Batches: To ensure even cooking, fry the ribs in batches. Don’t overcrowd the fryer.
3. Fry Time: The frying time will vary depending on the size and thickness of the ribs. Generally, you’ll need to fry them for about 10-15 minutes per side.
4. Check for Doneness: Use a meat thermometer to ensure the ribs reach an internal temperature of 145°F (63°C).
Finishing Touches
Once the ribs are cooked, it’s time to give them that extra special touch:
- Rest: Let the ribs rest for a few minutes before slicing and serving. This allows the juices to redistribute, resulting in more tender meat.
- Sauce: While the flour coating creates a flavorful crust, you can also add a delicious BBQ sauce or your favorite glaze. Apply the sauce during the last few minutes of cooking or after the ribs have rested.
Variations and Tips
- Marinate: For extra flavor, you can marinate the ribs in your favorite sauce or spice rub before deep frying.
- Spice Rub: Experiment with different spice rubs to create unique flavor profiles.
- Temperature: Maintain a consistent oil temperature for even cooking. Use a thermometer to monitor the temperature and adjust accordingly.
- Safety First: Always use caution when working with hot oil. Wear heat-resistant gloves and keep a fire extinguisher nearby.
The Perfect Deep-Fried Ribs: A Final Word
Deep frying ribs with flour is a delicious and rewarding culinary adventure. With the right technique and a little practice, you can create a dish that’s both impressive and incredibly satisfying. So gather your ingredients, fire up the fryer, and get ready to enjoy the crispy, tender, and flavorful goodness of deep-fried ribs!
Questions We Hear a Lot
Q: Can I use a different type of flour?
A: While all-purpose flour is the most common choice, you can experiment with other types like cornstarch or rice flour. However, keep in mind that different flours will affect the texture and crispness of the crust.
Q: How do I know if the oil is hot enough?
A: You can test the oil temperature by dropping a small piece of bread into the fryer. If it bubbles and browns within a few seconds, the oil is ready.
Q: What should I do if the ribs are sticking to the fryer basket?
A: Make sure the oil is hot enough and that the ribs are coated evenly in flour. If the ribs are still sticking, you can try spraying the basket with cooking spray.
Q: Can I deep fry ribs in advance?
A: It’s best to deep fry ribs right before serving to ensure they stay crispy. However, you can cook the ribs ahead of time and reheat them in the oven or on the grill.
Q: What are some other ways to cook ribs?
A: Besides deep frying, ribs can be cooked in a variety of ways, including grilling, baking, smoking, and slow cooking. Each method offers a unique flavor profile and texture.
