Serious Heat: Cajun Deep-Fried Ribs
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.
Pat Mould’s Cajun Fried Baby Back Ribs
Yield: 10 to 12 servings • Zest Factor: Medium
The recipe is adapted from chef and cooking school owner Pat Mould, who features classic Cajun recipes in his book, Recipes from a Chef, and dabbles with countless fryer experiments. Remember that an electric fryer is used indoors, but if you're using a propane one, outdoors it is. And always follow the manufacturer’s instructions.
Ingredients
8 (1 3/4-pound) racks baby back ribs
1 cup Cajun marinade, like Cajun Injector, divided
3 gallons peanut oil, such as LouAna
Prepared barbecue sauce
Procedure
1. Take two gallon-sized resealable plastic bags, and place four racks of ribs in each bag. Add 1/2 cup Cajun marinade to each bag. Shake each bag until ribs are well coated. Refrigerate for up to 4 hours. Place perforated racks over sheet pans. Remove ribs from marinade, and place them on the racks to drain.
2. In a deep-fryer or a large, heavy pot, heat the peanut oil to 350°F. Depending on how large your deep fryer or pot is, you may be able to fry up to three racks at a time, or you may only be able to fry one rack at a time. Use care, as you do not want the oil to overflow the pot. Lower the ribs into the hot oil, and cook for 18 to 20 minutes. Maintain the oil temperature at 350°F; do not allow the temperature to climb above that.
3. Remove ribs from the oil, and drain on paper towels. Cut ribs into servings, place in a bowl, and toss with barbecue sauce to taste.
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8 Comments:
wow
attgig at 11:21AM on 04/09/09
I would really appreciate a recipe for a cajun marinade, not a link to a site to buy one. I mean this really seems up my alley and I want to make this , but I want to make it from scratch, meaning the marinade.
achilles21 at 2:12PM on 04/09/09
@achilles21: Here’s a Cajun marinade we like to use. You’ll have more than you need for the recipe (but I’m sure you can come up with plenty of uses for it!).
Cajun Marinade
Yield: 3 cups
2 tablespoons Worcestershire Sauce
1/4 cup apple cider
1 can beer
1/2 cup honey
1/2 cup oil
5 garlic cloves, minced
2 teaspoons salt
1 tablespoon ancho chile powder
1/2 tablespoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dry mustard
1/2 teaspoon smoked paprika
1/4 teaspoon ground coriander
1/4 teaspoon ground ginger
1/4 teaspoon chile de arbol powder
1/4 teaspoon thyme
Combine all ingredients in bowl, and mix well.
Andrea Lynn at 4:07PM on 04/09/09
I usually smoke the ribs first and then fry em
Markbb at 4:09PM on 04/09/09
Wow, that sounds great!!
I always smoke or grill my ribs. Never, ever had them fried. That's gotta be really good.
I must say, though. That it's never too early to break out the grill. Even if you live in the North Poll. If you have a "real" grill. That means one that runs off of wood and charcoal. Cold weather isn't an excuse at all. It's just a matter of adjusting the amount of fuel you use, as well as your own resolve to standing out in the cold.
Raiders757 at 6:55PM on 04/09/09
I'm acutally a little surprised.
I always thought that ribs benifited from a low and slow cooking method but then again so does Turkey. So I suppose a dip in the fryer wouldn't hurt these either.
Chef Colin at 8:09PM on 04/09/09
Deep-fried ribs are a popular appetizer at Irving Mill in New York. The restaurant has recently started serving lunch.
Trucster at 2:27PM on 04/15/09
my mother in law makes fried ribs. i sneered at the very idea ...until I tasted one. as the caption goes "what doesn't benefit frm being deep fried" so even if you don't use cajun seaso9ning try frying a rib. season with pepper, garlic powder and seasoning salt, dredge in flour and fry. Good Eats!!!
dmack1 at 4:48PM on 04/15/09