OHUB Recipe: Deep Fried Ribs

It’s laborious to alter a stigma, when the stigma is a truth. Sure, southerners do certainly fry the whole lot. Or at the very least we attempt anyway.

On my newest fishing journey, I fished alongside Ray Miller. Miller is a real cajun, and thru his 74 years, he’s collected a ton of life classes, not no point out fishing suggestions, proverbs, and recipes.

As we had been fishing for bream alongside a wooded shoreline, Miller began telling me about his newest BBQ session, which on the floor, appeared to show awry. “I purchased a gorgeous slab of ribs this previous week and was all able to smoke them on Sunday,” he mentioned. “Effectively, you understand what occurred Sunday proper? It poured all day.” Not figuring out the place the story was going, my consideration slowly light from my cork to Miller. “I had my thoughts made as much as cook dinner these items so I made a decision to deep fry them as an alternative,” he mentioned. By this level, I truthfully thought the story was going to show right into a “don’t do this at house” story. Miller began laying out the substances and the way he ready the ribs.

Elements:

1 slab of St. Louis Type Ribs

Peanut oil

Louisiana Hen Fry batter

2 eggs

1 cup of milk

2 tsp of yellow mustard

Miller went on to inform me his strategy of frying the ribs and it started with making the dredge.

Instructions:

1. Whisk the eggs, milk, and yellow mustard collectively in a bowl.
2. With a knife, separate every particular person rib from the slab.
3. Dip the rib into the eggwash after which coat it with the hen fry.
4. Add the ribs to the fryer set to 375 levels.
5. Fry for about 6 minutes or till the batter turns from yellow to golden brown. (Simply eyeball it)
6. Take away from oil and serve.

After returning house, I instructed my spouse concerning the recipe, to which she rolled her eyes. However I insisted we attempt it. After a number of weeks handed, I had my likelihood.

I purchased a slab of ribs and adopted his recipe. After all, I doctored up the batter a bit with a number of further substances, together with garlic powder, crushed black pepper, and onion powder.

I added the ribs to the oil and saved a watch on the coloration change. I’d say it took about 7 minutes to succeed in the specified shade earlier than I eliminated the ribs from the oil.

Now, it was the second of reality. I let the ribs cool off for a couple of minutes after which took a chew. I used to be very stunned at how tender the meat was when biting into it. The batter fried up crispy and complimented the meat completely. For these “dippers” who wish to have a sauce on the facet. I like to recommend a vinegar-based Carolina Type BBQ sauce for an additional kick!

Keith Lusher

Keith Lusher is an award profitable out of doors journalist that resides in Covington, Louisiana. He owns and operates NorthshoreFishingReport.com and writes a weekly out of doors column for the Slidell Unbiased Newspaper. He additionally writes for the St.Tammany Parish Tourism Fee’s VisitTheNorthshore.com. He’s the previous host of The Northshore Fishing Report Radio Present and is on the board of the Louisiana Out of doors Writers Affiliation. Keith contributes to quite a few publications each on-line and in print and prides himself on selling South Louisiana’s distinctive fishery. To contact Keith electronic mail: keithlusherjr@gmail.com