Deep fat fried baby back ribs

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euclid
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2013/06/21 14:52:34 (permalink)

Deep fat fried baby back ribs

   I know, sounds disgusting but... Have been thinking of frying a rack for maybe 3-4 minutes then finishing on grill. I have deep fat fried already cooked pulled pork for 2 minutes and the gang enjoyed it, so why not. I'm frying chicken anyway, so the oil is ready.
   Has anybody tried this? Positive thoughts and input would be welcome. Thanks
#1

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    MetroplexJim
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    Re:Deep fat fried baby back ribs 2013/06/21 15:19:25 (permalink)
    Even though I've never tried that, I'd say no more than 3 minutes in 3 rib portions.  And what you pull out will have little taste, so "rub & sauce the Hell out of them" in your finishing step!
     
    But hey, they laughed at Edison, too.  After 2,000 experiments he lit the world.
     
    Let us know how your 1st. experiment turns out.
     
     
    #2
    Treetop Tom
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    Re:Deep fat fried baby back ribs 2013/06/21 15:42:16 (permalink)
    Most of the recipes I've seen for these are grill/fry rather than fry/grill, but I guess either could work.  I prefer the smoke flavor to the sauce, so low and slow is the only rib recipe I ever use.  High collagen meats (like ribs) respond best to low heat, long cook time techniques like smoking or braising rather than high heat, short cook time techniques like deep-frying.  If you're looking for a quicker technique to grill ribs, the Korean technique for Galbi (marinated grilled ribs sliced thinly across the bone) is an option.  I guess what I'm getting at is I don't really see an advantage to deep-frying ribs.
    post edited by Treetop Tom - 2013/06/21 16:13:26
    #3
    mayor al
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    Re:Deep fat fried baby back ribs 2013/06/21 15:58:51 (permalink)
    One of the food stations in the Buffet dining area of "PALACE STATION" Casino in Las Vegas did ribs using that process...I don't know what the initial cooking stage was/is, but we watched them take 3 and 4 rib sections, deep fry them for a few minutes then 'finish them with a brushed on sauce anf char them on the grill right in front of us. I did not see what happened to them prior to dropping them into the fryer...it could have been a comissary precook then frozen.
    We were there for our Honeymoon brunch and have not been back to Palace Station since... the place was 'dirty'.  I don't know if it still standing today.
    #4
    EdSails
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    Re:Deep fat fried baby back ribs 2013/06/21 16:32:29 (permalink)
    I can't remember where I saw it, but I have seen baby backs almost completely cooked (don't remember whether it was smoked, grilled or?), cut into individual ribs, battered, deep fried and then glazed with sauce. It was an interesting idea.
    #5
    euclid
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    Re:Deep fat fried baby back ribs 2013/06/21 16:50:54 (permalink)
       With ribs, I have always taken the road with low and slow and hickory. But this idea has been bugging me for a month now so I am taking the plunge. My plan after the deep fryer is to put on a heavy dry rub and then spritz with apple cider vinegar. Slow cook until the bones and sag tell me they are done and dig in. Will let you know the results, good or bad.
       As an aside. I am doing the refry fried chicken deal. Fry Saturday night, refry Sunday evening. Will give you a heads up on that as well.    Seems almost too good to be true. A platter of fried chicken and fried ribs! We'll see.
    #6
    EdSails
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    Re:Deep fat fried baby back ribs 2013/06/21 19:58:35 (permalink)
    Looking forward to hearing how those ribs turn out, Euclid!
    #7
    MilwFoodlovers
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    Re:Deep fat fried baby back ribs 2013/06/21 20:38:14 (permalink)
    Years back we had a Greek restaurant called Sehmer's that broasted pork ribs, not baby back, and slathered them with something called a Red Devil  sauce. The sauce even then to my unsophisticated tastes was too sweet but the ribs were delicious. Crunchy on the outside and succulent on the inside. I wish you well and hope for a review.
    #8
    TWog
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    Re:Deep fat fried baby back ribs 2013/06/21 22:56:54 (permalink)
    The Little Dooey in Starkville, MS has been frying ribs since 1985.  I've not tried them, but those who do rave about them.
    #9
    euclid
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    Re:Deep fat fried baby back ribs 2013/06/24 18:39:12 (permalink)
       Dang, and I thought I was onto something new. There are only 1,380,000 mentions/recipes when you Google deep fat fried ribs.
       We fried baby back ribs for (3) minutes, (3) bones per unit @350. Placed on indirect charcoal heat for (1) hour. Misting every (20) minutes with apple cider vinegar.
       One batch I rubbed with Pork Squeal, the other with Symeon's Greek seasonings.
       Conclusion - Nice smoky flavor with a crispy/charred taste. A bit on the dry side but they pulled nice off the bone.
       What would we change. Probably use St. Louis style as a starter. Would definitely sauce at end of cooking process.
       We enjoyed these ribs cooked this way and will do them again with some tweaking.
     
    #10
    Russ Jackson
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    Re:Deep fat fried baby back ribs 2013/06/24 19:41:26 (permalink)
    I have done it with both beef and pork. Beef worked better. They also come out great breaded or buffalo style. Make sure you brine them first....Russ
    #11
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