For Sauce Add 1/2 18oz bottle BBQ sauce, two tablespoons chipotle adobo and 1/4 cup apple juice. Heat on low to reduce.
Remove membrane from ribs.
Cut into individual ribs.
Season with "Tonys" (Tony Chachere's creole seasoning)
Coat with Wondra flour.
Fry for 12 minutes.
Coat with sauce.
After frying (they are good just like this)