Lunchbreak: Fried ribs, prepared by Porkchop chef Kenny Robinson

Lunchbreak
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Chef Kenny Robinson

Porkchop
941 W. Randolph
Chicago
(312) 733-9333

For additional locations:

www.chicagoporkchop.com

Porkchop's Fried Ribs

Use one full slab of ribs which has 14 to 16 ribs and peanut or soy frying Oil. Ribs should be cut length wise and should be at room temperature. Mix all dry ingredients. Then take two cups buttermilk and add 2 Tbs of sriracha chili sauce to butter milk. Now, place cut ribs in flour mixture one at a time, shake off excess then dip in buttermilk then back into the flour. Then drop ribs in a 300 degree pot of oil, standard cookware pot, about 6 cups of oil. Ribs should be fully covered in oil, cook for 5 to 6 minutes. Remove ribs and drizzle with BBQ sauce.

Rib Batter

2 cups flour
1 Tbs garlic powder
1 Tbs onion powder
1 Tbs paprika
1 tsp coarse salt
1 tsp pepper

 

Porkchop's Chicago Style BBQ Sauce

Ingredients:
16 oz. ketchup
1/2 cup apple cider vinegar
1/4 cup lemon juice
1/4 cup bourbon
1/4 cup brown sugar
2 large cloves of garlic
1 tsp Worcestershire Sauce
1 Tbs crushed red chili flakes

Put all ingredients in a blender and blend until smooth, about 1 minute.

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