Florence's Deep Fried Ribs

 

      This recipe stems from an episode of Diners, Drive Ins, and Dives we watched recently.  The soul food restaurant is located in Oklahoma City www.florences.restaurant/ where 40-year James Beard Award Winning Chef Florence Jones Kemp provides many homespun dishes to satisfy everyone's tastes.  One of these we tried and loved is the Fried Ribs.  This is a bit off the normal avenue for spareribs but can be enjoyed as an appetizer or main dish, depending on crowd and appetite.  I used baby back ribs which more suited the size venue.  

Pork Baby Back Ribs, trimmed

1 Tbsp Corn starch

2 cups Flour

1 Tbsp. Baking powder

Salt n pepper

1 Tbsp. SPG

1 tsp garlic powder

4 cups corn oil 

2 cups lemon juice

2 cups water

2 cups white vinegar

      Cut ribs from rack.  Soak ribs in vinegar in fridge for 15 minutes.  Pour off vinegar, add lemon juice soak 30 minutes covered and refrigerated.  

      Heat oil in deep dish skillet, fryer, or Dutch oven.  Rinse in water thoroughly.  Salt and pepper the ribs.  Dredge ribs in flour, corn starch, baking powder, SPG, and garlic powder.  You can make these spicier by adding some red pepper flakes or cayenne; be careful. 

     Place ribs into fryer meat side down for 10 minutes, then turn and cook additional 5 minutes.  I used a deep-dish cast-iron skillet.  You can use a deep fryer.  Remove and drain.  Serve with choice of dipping sauce.  

      A tasty change of pace.  The only thing limiting how many ribs to make is how much do you like to cook.  Barb and I love about 4 ribs each.  These were delicious, almost like chicken fried steak, tender and succulent with your choice of BBQ sauce or Blue Cheese.  

"I personally don't care if you smoke them, broil them, bake them, or deep fry them.  Just give me the bones, Daddy"

Roux Hilts

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