Deep Fried Spareribs for Man Food Mondays

Good Morning Folks,

Last night I cooked us a rack of Deep fried Spareribs here in the hinterlands. I got to thinking about what it would take to do these and was thinking that I wanted to try something different. Well these were different to say the least. Tasty and very filling that was due to the fact that I dipped them in a great beer batter before I dropped them in the deep fryer. And, since I was making a beer batter I decided that I would make a huge helping of onion rings to add to the “Frymageddon“ that was happening. Needless to say, there was an abundance of oil on the platters when we finished, not the healthiest meal I have cooked recently, LOL.

I started by trimming the ribs and then salt brining them over night. I did the usual pulling the membrane off and trimming the excess fat. I then cut the into individual rib pieces, so that they would cook faster in the hot oil. I took them out of the brine, dried them and then coated them with red cayenne pepper, a little paprika and some garlic powder. Wrapped them in plastic wrap and let the sit in the refrigerator for 3 hours while I got everything ready for the cook.

After they sat for the 3 hours, I took them out and let them sit covered while they got to room temp. I put the beer batter together and headed out to the fryer. I used a single rack of ribs, which I had to cook on 3 separate batches. Each batch took about 20 minutes to cook at an oil temp of 375°, so Michelle took the done ones and placed them in the oven at 200° so they would keep warm till I got the rest of the adventure finished.

So, here’s how I did it:

Deep Fried Spareribs for Man Food Mondays

Save Print
Prep time 24 hours
Cook time 60 mins
Total time 25 hours
Author: Steve Recipe type: Entree Cuisine: American Serves: 6 servings
Ingredients

• 1 rack of pork spareribs cut to individual ribs
• 2 tablespoons of paprika
• 1 tablespoon garlic powder
• 2 tablespoons red cayenne pepper

Brine

• 2 cups kosher salt
• 1 gallon of water

Beer Batter

• 4 cups cake flour
• 4 cups dark beer
• ½ teaspoon salt
• 4 eggs
• 4 cups all purpose flour for dredging

Instructions

1. Prepare the ribs as you would for smoking by trimming the excess fat and removing the membrane.
2. Cut the spareribs into single rib-lets. Save the excess pork meat for frying with the rib-lets.
3. Put together the salt brine and cover the ribs with it and brine in the refrigerator over night.
4. Remove the ribs after brining is done and pat dry.
5. Lightly coat the ribs with the paprika, garlic powder and red cayenne pepper. Cover with plastic wrap and return to the refrigerator for 3 to 6 hours.
6. When it's time to start your cook remove the ribs from the refrigerator and allow to assume room temperature.
7. In a bowl whisk together the beer batter ingredients, 4 cups cake flour, 4 eggs, 4 cups dark beer,1/2 teaspoon salt. The beer bubbles will act as a leavening agent so be careful when you add it, whisk until smooth. If you feel the batter is too thick add a little more bear to thin.
8. Get your deep fryer ready with the oil at 375°. The all purpose flour is for the ribs, do not add it to the batter :).
9. Dredge your rib-lets through the all purpose flour then dip into the beer batter. The all purpose flour will help the batter stick to the rib-lets.
10. Be careful when you are adding the ribs to the HOT OIL. If you can do not drop them in set them into the oil and as you are letting go push the rib away from you so that the oil does not splash back on you.
11. Cook for around 7 to 9 minutes and remove to a draining pan (one that has a cookie rack on it do the oil may drip off. Put each batch onto the oven to keep warm. Repeat with the remaining ribs.

Wordpress Recipe Plugin by EasyRecipe 3.2.2925
These turned out good, they were tasty and worth the effort. I made a really nice Roasted Red Pepper BBQ sauce to go with these and since I had the fryer going I made a batch of onion rings and french fried potatoes. For the onion rings I also dredged them in all purpose flour before dropping them into te beer batter. I added about 1/2 of a bottle of dark beer to the batter when I started the onion rings so that the batter would not bee too thick. They turned out good too.

Now my observations:

1. I think the batter on the ribs was a little too thick, next time I will double the beer in the batter to keep it thinner.

2. I advise to not fry everything along with the ribs. The flavor of the ribs was a bit over overwhelmed by the 2 other fried dishes. Do not create a “Frymageddon” for dinner. Too much fried food is an uncomfortable thing.

I hope you have a Merry Christmas this week, and I will see you after that jolly fat man drops in.

Take care,

Steve

The post Deep Fried Spareribs for Man Food Mondays appeared first on From Calculu∫ to Cupcake∫.