I've cooked ribs several different way, but never fried. I've seen other FoodTuber frying individual ribs a while back and have wanted to try them ever since. The thing that has stopped me from doing it has been my aversion to frying indoors. After seeing your video, I really want to try doing this. I might need to get one of those portable butane burners and take my cast iron skillet outside to do this. I don't have a BBQ so I can't smoke the ribs first. I think I will try a marinade to mitigate the texture issues with ribs that are fried all the way until done. I want to try a couple of different methods; soaking in buttermilk, an oil and vinegar marinade and something using pineapple, papaya or Asian pears. A quick al pastor marinade with pineapple and guajillo chile would be awesome. I'd also like to try a Korean kalbi marinade for the ribs. You could use a mix of flour and cornstarch on the ribs and double fry them for a really crispy surface and then toss in a spicy gochujang-soy finishing sauce. I'm fired up now. I'm definitely doing this.
Holy great comment Batman. Thanks for the incredibly detailed response and I love your ideas. I love frying outside for the very reason you stipulated. I'm fortunate in that I have a little flash fryer I can bring out there but I am also used my Blackstone and pans to fry as well as a cast iron skillet very much in the way you mention above. Love the idea of the Al pastor or Asian flavors. Please let me know how your experiment goes!
I've cooked ribs several different way, but never fried. I've seen other FoodTuber frying individual ribs a while back and have wanted to try them ever since. The thing that has stopped me from doing it has been my aversion to frying indoors. After seeing your video, I really want to try doing this. I might need to get one of those portable butane burners and take my cast iron skillet outside to do this. I don't have a BBQ so I can't smoke the ribs first. I think I will try a marinade to mitigate the texture issues with ribs that are fried all the way until done. I want to try a couple of different methods; soaking in buttermilk, an oil and vinegar marinade and something using pineapple, papaya or Asian pears. A quick al pastor marinade with pineapple and guajillo chile would be awesome. I'd also like to try a Korean kalbi marinade for the ribs. You could use a mix of flour and cornstarch on the ribs and double fry them for a really crispy surface and then toss in a spicy gochujang-soy finishing sauce. I'm fired up now. I'm definitely doing this.
Holy great comment Batman. Thanks for the incredibly detailed response and I love your ideas. I love frying outside for the very reason you stipulated. I'm fortunate in that I have a little flash fryer I can bring out there but I am also used my Blackstone and pans to fry as well as a cast iron skillet very much in the way you mention above. Love the idea of the Al pastor or Asian flavors. Please let me know how your experiment goes!