DEEP FRIED RACK OF RIBS RECIPES

Steps:

• Preheat the oven to 350 degrees F.
• Place the rack of ribs on a foil lined baking sheet. Rub the ribs with the the Grill Mates Brown Sugar Bourbon Seasoning mixed with the salt.
• Cover the ribs with another sheet of foil and fold the ends in to seal up the ribs and cook for 1½ hours.
• Start the glaze while the ribs are cooking. Add the oil to a pot over medium heat, then add the grated garlic and let cook for one minute, stirring. Carefully pour in the whiskey and let reduce for 2 minutes.
• Add the rest of the ingredients for the glaze (except the cornstarch mixture) and cook over medium heat for 10 minutes.
• Mix the cornstarch with the water and pour into the glaze, whisking as you pour. Cook and thicken for 10 minutes, then cover and set aside.
• When the ribs are done take them out of the foil and let cool slightly.
• Get a large, heavy bottomed pot and fill it half way with canola or vegetable oil and heat the oil up over medium heat until it reaches 350 degrees F.
• While the oil is heating up you can get the ribs ready to fry. Cut each rib separately.
• Mix the flour with the tablespoon of the grill seasoning, the salt and pepper in a bowl. In another bowl, beat the eggs together with the water.
• Take each rib and coat first in the flour, shaking off the excess, then in the egg wash and then back again in the flour. Place on a plate and repeat with the remaining ribs.
• Once the oil comes to temperature, start frying about 4 to 5 ribs at at time for 5 minutes until the breading is slightly browned and crispy. Repeat until all the ribs are fried and place on a paper towel lined plate to drain.
• At this point (if not ready to eat), place the ribs in a 250 degrees F oven and keep them warm until ready to serve.
• When ready to eat, take the ribs and dip them in the glaze (warm it up again if they were in the oven) until they’re well coated.
• Serve with additional sauce on the side.

Steps:

• Preheat the oven to 400°. In a large roasting pan, combine the smashed garlic with the sliced ginger, scallion whites, star anise, 1 1/2 cups of the soy sauce, the water, ginger ale, white wine, orange zest and juice, granulated sugar and cilantro stems. Set the pan over 2 burners and bring to a boil over moderately high heat.
• Add the baby back ribs to the roasting pan, cover tightly with foil and bake for about 2 hours, or until the ribs are very tender. Let cool to room temperature, then spread the ribs out in a single layer on a baking sheet and refrigerate until chilled and firm, about 30 minutes. Discard the braising liquid.
• Meanwhile, in a large saucepan, heat 1/4 cup of the vegetable oil. Add the minced garlic and ginger and the scallion greens and cook over moderately high heat, stirring, until fragrant, about 1 minute. Add the remaining 1 1/2 cups of soy sauce, the brown sugar, ketchup and crushed red pepper and bring to a boil. Cook over moderately high heat for 3 minutes, stirring occasionally. Remove from the heat and add the chopped cilantro. Transfer the rib sauce to a large bowl.
• In a large, sturdy pot, heat 1 1/2 inches of vegetable oil to 375°. In a large bowl, whisk the flour with the cornstarch. Cut the racks into individual ribs. Toss the ribs in the flour mixture and shake off the excess. Working in batches, fry the ribs until the coating is lightly golden and crisp, about 2 minutes. Transfer the ribs to paper towels to drain briefly, then add them to the sauce in the bowl and toss to coat. Pile on a platter and serve hot.