Fried Beef Ribs Recipes

FLORENCE'S FRIED SPARE RIBS

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.

DEEP-FRIED STICKY RIBS RECIPE BY TASTY

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!

FRIED BEEF RIBS

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.

DEEP FRIED RIBS

Steps:

• Set smoker at 350 degrees F.
• Wash each rack under water. Pat dry. Place racks on a wood-burning smoker. A hickory wood fire is best. Smoke ribs for 30 minutes. Remove ribs from smoker and rub each side with the rib rub. Return the ribs to smoker and smoke at 350 degrees F for about 1 hour 30 minutes. Remove ribs and cool completely. When cool, cut ribs into individual sections. Dip each rib into pre-wash solution then the breading mixture, lightly dredging. Shake off the excess then dip into wash again and then the breading mixture.
• Place ribs into a 350-degree F deep fryer and cook for 5 minutes or until golden brown. You will have to do multiple batches. Serve with your favorite barbecue sauce for dipping.

DEEP-FRIED SHORT RIBS OF BEEF

Steps:

• 1. With a cleaver, chop ribs in 1- by 2-inch sections. Place in a saucepan. 2. Cut scallion stalk in two slice ginger root crush garlic. Add to pan along with star anise, soy sauce, sugar, salt and sesame oil. 3. Add cold water to cover and bring to a boil. Then simmer, covered, 45 minutes to 1 hour. Drain, reserving liquid. Let ribs cool. 4. Beat egg lightly and blend with cornstarch to a smooth batter. Thin slightly with reserved beef stock. Dip ribs in batter to coat. 5. Meanwhile, heat oil to smoking. Add ribs, several at a time, and deep-fry until golden. Drain on paper toweling and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

DEEP FRIED SHORT RIBS OF BEEF

Steps:

• 1. With a cleaver, chop ribs in 1- by 2-inch sections. Place in a saucepan.2. Cut scallion stalk in two slice ginger root crush garlic. Add to pan along with star anise, soy sauce, sugar, salt and sesame oil.3. Add cold water to cover and bring to a boil. Then simmer, covered, 45 minutes to 1 hour. Drain, reserving liquid. Let ribs cool.4. Beat egg lightly and blend with cornstarch to a smooth batter. Thin slightly with reserved beef stock. Dip ribs in batter to coat.5. Meanwhile, heat oil to smoking. Add ribs, several at a time, and deep-fry until golden. Drain on paper toweling and serve.