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I Deep Fried my Pork Ribs

Byamazingfoodstv


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0:00 – intro
0:42 – st. louis style pork ribs
0:58 – melting beef tallow
1:07 – rib seasoning
1:54 – slow frying the ribs
3:13 – how to make BBQ sauce
3:57 – how to make sticky ribs
5:19 – taste test

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KEYWORDS
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40 Comments

  2. Here in the US, ossewit is harder to find. Fryers also have less power compared to Europe. Challenges I have faces as a Belgian living here. And for most fryers, there is a recommendation to only use lard/fat with fryers that don't have exposed heating elements inside the cooking chamber. So all things to consider…

  6. Seasoning doesn't just fall off in the oil? I guess you could put all the seasoning in the fryer??
    And they always say don't crowd what you're deep frying, you stacked them all in, and looks like it came out just fine?

  16. Somewhat of a contrarian here, so apologies in advance.
    I thought this would be a quick, non-complicated way to do ribs for a family that's pressed for time and $$.
    Instead it requires tallow, a deep fryer (health?), a smoker, and a special sauce!
    I would suggest your sponsors are starting to drive your content.
    Please stick to your core values (whatever they are) and remain a "Pitmaster X". 😇😇
    This comment may generate lots of others, so that should help your "hit rate".

  18. Ummm…

    Most People do not have a Deep Fryer.

    And they don't have large blocks of Beef Tallow.

    We, in the USA also don't have Health Care, a Decent Retirement Plan or any other Social Safety Net (That, at a minimum, guarantees we have enough to eat.).

  19. McCormick pepper grinder bottles have a dial in them that between in and out setting gives you about 18 settings.
    Yes kids, the clear plastic pieces turns an has 9 clicks giving you everything from a super course to a super fine grind.

  25. At a local market, my dad would find these magical bone-in side ribs with the belly meat still attached. They were cured, smoked, then fried. We'd slice it between the bones and walk around gnawing on the crispy, salty, fatty, thick-cut fried bacony goodness. Ahh the memories.

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