Editor’s Note: Elite Series pro Terry Scroggins has long been known as a great cook. In this column, he shares instructions on how to cook some of his favorite foods. See his other recipes for Pork tenderloin, Tequila chicken, Venison kabobs, Mustard fried venison, Beer can chicken, Peanut butter cup pie, Smoked ribs with red pepper jelly, Shrimp-stuffed jalapeños, Crab-topped grouper, Teriyaki injected tenderloin, Grilled spaghetti.
For this month’s recipe I figured I’d give my grill a break and tell y’all about a quick, easy, and delicious recipe for your fryer. Fried Ribs! I love grilling or smoking ribs as much as anyone, but a lot of folks don’t know you can also fry ribs. I fixed up a batch of them a few months back at the Toyota Bonus Bucks Owners Tournament and folks couldn’t get enough of them! Nothing tricky about this one at all, it is about as easy as it gets. Get a rack of ribs, follow my instructions, and give it a try the next time you have friends over.
Fried ribs
Ingredients: One or more racks of St. Louis Ribs depending on how many people you are serving, one box of House Autry Chicken Batter, Goya Adobo All Purpose Seasoning
Tools: Fryer – Rice oil – Tongs for fryer – Knife – Pan for mixing the ribs with the batter.
Cook time: Set grease around 325 degrees and cook for five to seven minutes.
To start, take your rack of St. Louis ribs out of the package and slice them in between the rib bones to make them individuals.
This is about the most time consuming part of this recipe, but you’d have a hard time fitting the whole rack of ribs in the fryer!
Once you’ve got your ribs individually cut, give them an even coat of House Autry Chicken batter.
Once your ribs are battered, drop them directly into the rice oil. I always drop anything I’m frying directly into the grease because it helps the batter hold to the meat.
Let your ribs fry for about five to seven minutes at 325 degrees.
Be careful not to overcook them – you’ll want them looking golden brown.
After five to seven minutes take your ribs out of the fryer, and while they are cooling off, add some Goya Abodo Seasoning.
Let your ribs cool off, and you’ll have some delicious finger food for everyone to enjoy. This recipe is one of the most simple I make but the simplicity doesn’t take away from the taste, they are great!
Terry Scroggins’ column, Big Show’s Big Eats, appears monthly on Bassmaster.com. You can also find him on Twitter or Facebook.
