Delicious Deep Fried Pork Ribs
Ingredients
- ½ cup Lacto-fermented hot sauce substitute the peaches with mangos
Rub:
- 1 tablespoon brown sugar
- ¼ teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 rack of St. Louis style pork ribs
Rib Glaze:
- ¼ cup soy sauce
- ¼ cup granulated sugar
- 2 tablespoons lacto-fermented hot sauce
Lime Crema:
- ¼ cup sour cream
- ¼ cup heavy cream
- 1 pinch kosher salt
- 1 lime juiced
For Frying:
- ¼ cup cornstarch
- ¼ cup all purpose flour
Optional Garnish:
- Chopped fresh cilantro chives, and/or green onions
Instructions
- All ingredients ready? Let's begin!
- Prepare the hot sauce ahead of time. You are going to need to make the hot sauce a few days ahead of time so that it has time to ferment. Follow the instructions to this recipe and use mangos instead of peaches. Puree the hot sauce right before you’re ready to use it.
- Preheat the oven to 350F. Place a baking rack on a sheet tray and set aside.
- Make the rub by combining all the ingredients together in a small bowl.
- Score the back of the ribs with a sharp knife. Do this by making diagonal lines across the bones of the ribs. It does not need to be deep, but you should be able to see the cut. This will help break down the membrane of the ribs once they are cooked.
- Using your hands, rub the spice mixture on the ribs to cover them completely.
- Wrap the ribs into aluminum foil tightly.
- Cook the ribs in the 350F oven for about two hours or until you notice that the meat is very tender.
- Remove the ribs from the oven and let them cool to room temperature. Once they are cool enough, you’ll need to put them in the refrigerator for about 30-45 minutes. The chilling of the ribs will help them stay intact when you deep fry them.
- To make the glaze for the ribs, combine the soy sauce and sugar in a small saucepan. Dissolve the sugar and let the mixture come to a boil. Remove from the heat and allow it to cool.
- Once it has cooled, stir in two tablespoons of the hot sauce.
- To make the crema, combine the sour cream, heavy cream, salt, and lime juice in a small bowl. You can store this in a mason jar or a squeeze bottle in the refrigerator until you’re ready to use it.
- Once the ribs have cooled, remove them from the refrigerator and cut them into the individual ribs.
- Combine the cornstarch and the flour in a large bowl.
- Toss the ribs in the flour mixture and remove any excess. This will help the ribs crisp up when they are deep fried.
- Heat a dutch oven with canola or vegetable oil (or deep fryer) to 375F. Working in small batches, fry the dredged pork ribs. You won’t need to fry them for very long because they are already cooked. Remove the ribs after they are crispy and golden brown. Place the fried ribs on a plate lined with paper towels to remove any excess oil.
- Once all the ribs are cooked, Place them on a large serving dish.
- Using a barbecue brush, brush a small amount of the rib glaze on to each rib.
- Next, drizzle a generous amount of the mango hot sauce and crema over the ribs.
- Garnish with the fresh herbs, if desired.
Video
Nutrition
Calories: 1702kcal | Carbohydrates: 68g | Protein: 78g | Fat: 124g | Saturated Fat: 44g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 43g | Trans Fat: 1g | Cholesterol: 415mg | Sodium: 5140mg | Potassium: 1448mg | Fiber: 3g | Sugar: 35g | Vitamin A: 1063IU | Vitamin C: 65mg | Calcium: 164mg | Iron: 7mg