Photographs by Terri Fensel
Is there any food that doesn't benefit from a dip in the deep fryer? Growing up in the South, my Thanksgiving tradition revolved around fried turkey, and I have an undeniable weakness for fried pickles. I've sampled collard greens crunchy from a soak in hot oil, as well as Twinkies battered in Cap'n Crunch. Why not add ribs to the list? Since it's still a little early to bring out the grill (at least here in New York), whip out that fryer and try some succulent, juicy Cajun-spiced fried ribs. Printed in a Chile Pepper issue from last year, this has been one of our most popular recipes, and we wanted to share it with the Serious Eats community.
Yield: 10 to 12 servings • Zest Factor: Medium
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