Difficulty: Beginner
Pork
Chicken Fried Ribs
John
Prep Time: 30 min
Cook Time: 20 min
Difficulty: Beginner
These down-home Chicken Fried Ribs are going to hit the spot and the sweet glaze takes them over the top!
Instructions
- Step 1: Remove silver skin and cut in between the bones of the sparerib. Season ribs with Chef Greg's 4 Letter Rub, and Ron's Screamin' Pig Rub. Let sit for 5 minutes.
- Step 2: Burning the Ultimate Blend Pellets, set recteq to 400°F. Add shortening to recteq Dutch Oven and place it in recteq to heat up.
- Step 3: While it heats, add to a large bowl: flour, salt, Ron's Screamin' Pig Rub, and Chef Greg's 4 Letter Rub. Mix well. Then, in a smaller bowl mix eggs and water and whisk up until well combined.
- Step 4: Add cut ribs to flour and mix well, shaking off excess flour. Roll ribs through egg wash, then back in flour mixture. Let ribs stay in flour for at least 10 minutes before frying.
- Step 5: Once oil is up to frying temp (350°F - 365°F), carefully add ribs in batches to the oil (Chef Tip: don't overcrowd the recteq Dutch Oven with ribs for a more even cook).
- Step 6: Once ribs are golden brown with an internal temp of 180°F - 200°F, remove from oil and place on a cooling rack.
- Step 7: Once all ribs are fried and on rack, brush with Kristy's Sweet Heat Glaze and place rack back in recteq for 5 minutes. Remove and serve.
Ingredients
Serving Sizes
Ingredients
- 1 rack(s) Spare Ribs
- 3 tablespoon(s) Chef Greg's 4 Letter Rub
- 2 tablespoon(s) Ron's Screamin' Pig Rub
- 4 1/2 pound(s) Shortening
- 3 cup(s) All Purpose Flour
- 3 tablespoon(s) Salt
- 4 tablespoon(s) Ron's Screamin' Pig Rub
- 4 tablespoon(s) Chef Greg's 4 Letter Rub
- 3 Eggs
- 1/2 cup(s) Water
- 1 bottle(s) Kristy's Sweet Heat Glaze
- Step 1: Remove silver skin and cut in between the bones of the sparerib. Season ribs with Chef Greg's 4 Letter Rub, and Ron's Screamin' Pig Rub. Let sit for 5 minutes.
- Step 2: Burning the Ultimate Blend Pellets, set recteq to 400°F. Add shortening to recteq Dutch Oven and place it in recteq to heat up.
- Step 3: While it heats, add to a large bowl: flour, salt, Ron's Screamin' Pig Rub, and Chef Greg's 4 Letter Rub. Mix well. Then, in a smaller bowl mix eggs and water and whisk up until well combined.
- Step 4: Add cut ribs to flour and mix well, shaking off excess flour. Roll ribs through egg wash, then back in flour mixture. Let ribs stay in flour for at least 10 minutes before frying.
- Step 5: Once oil is up to frying temp (350°F - 365°F), carefully add ribs in batches to the oil (Chef Tip: don't overcrowd the recteq Dutch Oven with ribs for a more even cook).
- Step 6: Once ribs are golden brown with an internal temp of 180°F - 200°F, remove from oil and place on a cooling rack.
- Step 7: Once all ribs are fried and on rack, brush with Kristy's Sweet Heat Glaze and place rack back in recteq for 5 minutes. Remove and serve.
Chef Pairings
Pair these tasty Chicken Fried Ribs with mashed potatoes and corn on the cob for a perfect combo.