If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Ribs good. Ribs with sauce, better. But ribs deep fried, then sauced...amazing. This started out as a "hey, let's try this and see what happens" one night. And guess what, they were a full damn hit. So you gotta try em.
Makes 2 racks
Ingredients
Rub
3 tablespoons brown sugar
3 tablespoons chipotle chili powder
2 tablespoons ground cumin
2 tablespoons smoked paprika
2 tablespoons garlic powder
2 tablespoons kosher salt
1 tablespoon ground black pepper
Ribs
2 racks baby back ribs
Cholula hot sauce for a binder
½ cup apple cider vinegar
Sauce
1 cup bbq sauce
1/4 cup light brown sugar
2 tablespoons apple cider vinegar
3 tablespoons pomegranate molasses…if you don’t have try plum sauce, balsamic vinegar plus a little sugar, or just leave it out altogether and you’ll be fine
Cooking
1 cup cornstarch
Oil for frying
Directions
Preheat oven to 350
Mix the rub ingredients in a small bowl and set aside
Remove the membrane from the back of the ribs
Brush both sides of the racks with Cholula, then season with the rub
Put on a rack on a baking sheet, pour ½ of the apple cider vinegar under the rack, wrap tightly with foil and bake in the oven 1 hour
While they bake, mix the bbq sauce, brown sugar, remaining apple cider vinegar, and pomegranate molasses (or whatever you’re using) in a bowl
When the ribs come out of the oven, and have cooled enough so you can handle them, cut them into individual ribs
Mix the cornstarch with any remaining rub, mix well then toss the ribs in the cornstarch, shake off the excess
Heat the oil to 370 degrees
Fry the coated ribs in the hot oil in batches for about 2 minutes or until golden brown and crispy.
Remove from the oil, let drain on paper towels briefly, then brush on the sauce
