Deep Fried Ribs Recipes

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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



Deep-Fried Sticky Ribs Recipe by Tasty image

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

2 tablespoons honey
¼ cup soy sauce
¼ cup hoisin sauce
2 tablespoons sriracha
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
1 tablespoon ginger, minced
1 teaspoon salt
1 teaspoon pepper
½ rack baby back ribs
oil, for frying
¼ cup soy sauce
¼ cup hoisin sauce
1 tablespoon sesame oil
2 tablespoons rice vinegar
½ cup honey
toasted sesame seed, to taste
green onion, thinly sliced, to taste

FLORENCE'S FRIED SPARE RIBS

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 3 servings

Number Of Ingredients 12



Florence's Fried Spare Ribs image

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.

1 slab spare ribs
2 cups vinegar
2 cups lemon juice
2 teaspoons salt
1 tablespoon coarse ground pepper
Florence's Fried Chicken Seasoning, recipe follows
2 cups shortening
2 cups all-purpose flour
2 teaspoons salt
2 teaspoons butcher's grade pepper
1 tablespoon baking powder
1 tablespoon cornstarch

FRIED BEEF RIBS

This is a great recipe from a member of our cook-off team. Beef ribs are breaded and deep-fried. This would be best in an outdoor deep-fryer. Two racks of ribs should give you about 6 pounds.

Provided by JOHN MITSCHKE

Categories     Main Dish Recipes     Rib Recipes

Time 38m

Yield 6

Number Of Ingredients 9



Fried Beef Ribs image

Steps:

  • Heat the oil in a deep-fryer to 375 degrees F (190 degrees C).
  • In a medium bowl, mix together the salt, black pepper, cayenne pepper, garlic salt, and onion salt. Place the flour in a separate bowl or plate. Whisk eggs in a large bowl. Rub the spice mixture onto all of the ribs. Dip each rib in egg, then in flour, then egg, then flour again.
  • Place the ribs in a fryer basket so they are not crowded, try 4 or 5 at a time depending on the size of your fryer. Cook for about 8 minutes. Remove to paper towels to drain. Continue with remaining ribs.

Nutrition Facts : Calories 1377.3 calories, Carbohydrate 36.5 g, Cholesterol 354.6 mg, Fat 111.7 g, Fiber 2.5 g, Protein 55.4 g, SaturatedFat 32.3 g, Sodium 6147.7 mg, Sugar 0.7 g

3 quarts peanut oil for frying
2 tablespoons salt
3 tablespoons coarse ground black pepper
2 tablespoons cayenne pepper
2 tablespoons garlic salt
2 tablespoons onion salt
2 cups all-purpose flour
6 eggs, beaten
6 pounds beef ribs, cut into single rib pieces

DRY GARLIC SPARERIBS

Make and share this Dry Garlic Spareribs recipe from Food.com.

Provided by Diana Adcock

Categories     Pork

Time 12h4m

Yield 2-4 serving(s)

Number Of Ingredients 9



Dry Garlic Spareribs image

Steps:

  • Combine soy sauce, wine vinegar, garlic salt, pepper and sesame oil in a large glass bowl.
  • Add the cut ribs and toss well.
  • Marinate at least 6 hours, overnight is perfect.
  • When ready to cook, heat oil-at least 2 inches deep-to 375 degrees.
  • In a strong bag combine the flour and cornstarch.
  • Drain the ribs and add to flour mixture and toss well.
  • Fry ribs in batches, depending on the size of your skillet until well browned and crisp.

Nutrition Facts : Calories 817.5, Fat 58.9, SaturatedFat 17.9, Cholesterol 181.8, Sodium 691.4, Carbohydrate 30.6, Fiber 1.1, Sugar 0.3, Protein 38.6

1 lb pork spareribs, cut into 1 inch lengths
1 tablespoon soy sauce
1 tablespoon wine vinegar
1 tablespoon garlic salt
1 pinch pepper
3 drops sesame oil
1/4 cup flour
1/4 cup cornstarch
vegetable oil (for frying)

DEEP FRIED PRIME RIB

Make and share this Deep Fried Prime Rib recipe from Food.com.

Provided by quotFoodThe Way To

Categories     Meat

Time 1h40m

Yield 1 chop per person

Number Of Ingredients 6



Deep Fried Prime Rib image

Steps:

  • The night before you plan to serve your prime rib, mix salt, pepper and rosemary; rub the meat liberally with the mixture.
  • Cover the meat and place it in the refrigerator over night.
  • The next day, take roast out of refrigerator and allow to come to room temperature (1-1 1/2 hours) before frying.
  • Heat 3 gallons of peanut oil to 360 degrees.
  • Slowly lower the prime rib into oil.
  • You can except the oil to drop in temperature quickly, probably down to approximately 325 degrees; turn the heat up on the burner to bring back up to 350 degrees, then level off temperature.
  • Cook prime rib for 3 minutes per pound of weight for medium-rare steaks, 4 minutes per pound for medium.
  • Carefully remove from oil and let rest for 10 minutes; rest on top of several slices of bread to absorb grease.
  • Slice and serve with horseradish sauce.

Nutrition Facts : Calories 101614.7, Fat 11169.4, SaturatedFat 2079, Cholesterol 2467.6, Sodium 5523.4, Carbohydrate 4.3, Fiber 2.1, Protein 636

8 -10 lbs boneless rib-eye roast or 8 -10 lbs bone-in beef rib roast
3 gallons peanut oil (and 1 fryer, with hook and stand, turkey fryer)
2 teaspoons ground rosemary or 2 teaspoons fresh rosemary, chopped
2 teaspoons kosher salt
2 teaspoons fresh ground black pepper
bread, sliced

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