Fall-Off-The-Bone Fried Ribs with Asian BBQ Sauce – A Must-Try Recipe! – Alright y’all, today I’m showing you how to fry ribs the right way! Saw folks dropping raw ribs straight in batter—nah, that’s a tough rib right there. You know we’ve gotta tenderize them first, so I’m giving these ribs a slow cook for about 2.5 hours before we even think about the fryer. Once they’re cooked and chilled, they go into my wet batter and hit the oil until they’re golden, crispy perfection.

And here’s the kicker—these fried ribs come out fall-off-the-bone tender with that perfect bite. If you’re ever in Vegas, you can try these at our spot, The Bleu Kitchen Garlic Noodle Bar! We’re frying up these ribs fresh with our Asian BBQ sauce at 7450 West Cheyenne Avenue.

Ingredients:

For Pre-cooking the Ribs:

1/2 rack of pork ribs (about 1.5 to 2 pounds)
4 quarts of water (or enough to cover the ribs)
2 tablespoons chicken bouillon powder or 2 bouillon cubes
1 tablespoon onion powder
1 tablespoon black pepper
4 cloves garlic (peeled and smashed)
1 medium onion (sliced)

For the Wet Batter:

1 cup all-purpose flour
1/2 cup cornstarch (for extra crispiness)
1 tablespoon baking powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 to 1 1/2 cups water (adjust for desired thickness; batter should be thick enough to coat the ribs but not too thick)

For Frying:

Vegetable oil (for deep frying, enough to fill a heavy-bottomed pot halfway)
Optional Garnish and Dipping:
BBQ sauce or Asian-style BBQ sauce (for dipping or drizzling)
Fresh cilantro (for garnish)

### Step 1: Pre-Cook the Ribs

1. **Prepare the Ribs**
– Place your half rack of pork ribs in a large pot.

2. **Add Seasonings and Water**
– Pour in 4 quarts of water, or enough to cover the ribs.
– Add 2 tablespoons of chicken bouillon powder (or 2 bouillon cubes), 1 tablespoon of onion powder, 1 tablespoon of black pepper, 4 cloves of smashed garlic, and 1 sliced onion.

3. **Simmer**
– Bring the pot to a boil over medium-high heat.
– Once boiling, reduce to a simmer and let the ribs cook for about **2 to 2.5 hours**. This pre-cooking step tenderizes the meat, so it fries up perfectly later.

4. **Cool the Ribs**
– After 2-2.5 hours, remove the ribs from the pot and let them cool to room temperature.
– Once cooled, place the ribs in the refrigerator to chill completely. Chilling them will help them hold together better while frying.

### Step 2: Prepare the Wet Batter

1. **Mix Dry Ingredients**
– In a mixing bowl, combine 1 cup of all-purpose flour, 1/2 cup of cornstarch, 1 tablespoon of baking powder, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Whisk well to blend the ingredients.

2. **Add Water Gradually**
– Slowly add 1 to 1.5 cups of water, stirring continuously until you achieve a thick but pourable batter.
– The batter should be thick enough to cling to the ribs without dripping off too much.

### Step 3: Fry the Ribs

1. **Heat the Oil**
– In a deep, heavy-bottomed pot, add enough vegetable oil to fill the pot halfway.
– Heat the oil to **350°F** (175°C). A thermometer is helpful to maintain this temperature consistently.

2. **Batter the Ribs**
– Once the ribs are completely chilled, cut them into individual pieces.
– Dip each rib piece into the wet batter, coating it completely. Let any excess batter drip off before frying.

3. **Fry the Ribs**
– Carefully place each battered rib into the hot oil. Fry in batches to avoid overcrowding, which can lower the oil temperature.
– Fry each rib for about **3-5 minutes** or until golden brown and crispy.
– Remove the ribs with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.

### Step 4: Serve and Garnish

1. **Plate the Ribs**
– Arrange the fried ribs on a serving platter.

2. **Add BBQ Sauce** (optional)
– Drizzle with your favorite BBQ sauce, Asian-style BBQ sauce, or serve the sauce on the side for dipping.

3. **Garnish** (optional)
– Sprinkle fresh cilantro or any other garnish of choice for added color and flavor.

4. **Enjoy**
– Serve hot, and enjoy your crispy, tender fried ribs!

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Let me know if there’s anything else I can help you with!

#chefgrubby #thebleukitchen #ribs

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