critique of the deep fried ribs:
I just ate that deep-fried rib, and it was everything I hoped it would be, with some unexpected goodness. The rib (I only had one to cook) wasn't greasy like a coated piece of meat. I expect that the moisture escaping the meat inhibited the meat absorbing much of the cooking oil. The fats were all crispy and mostly rendered out. The flesh had a light, crispy texture on the outside, and was so very tender on just under the surface and throughout. Plus, all of the bones separated easily to allow me access to every edible morsel. As I'd hoped, the seasonings stayed on.
I said there was a downside, there isn't. Deep fried ribs need no sauce. They are that good, and extremely tender.
I think if you were to remove the bones, and dice the meat, you could heat oil in a fondue, and provide skewers to everyone, so they could cook their own meat, and dip into whatever sauces you provided. Serve up some diced pineapple, and pitted cherries, and you have a meal worth remembering.
The deep fried ribs on a plate with baked sweet potato, and some steamed asparagus would be great as well.
Seeeeeeya; Chief Longwind of the North
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