Fried Ribs

Chicken Fried Ribs with Whiskey Glaze are insanely delicious! Deep fried ribs coated with my famous whiskey glaze make an over the top rib recipe!

So I find out that it has nothing to do with chicken and that it’s called “chicken fry” because the method and the breading is similar to what you would use to fry chicken.

You can basically chicken fry any type of meat you want, so my mind went to ribs.

I’m going to make this fried rib recipe and then I’m going to toss them in my famous whiskey glaze.

Can you imagine putting out a platter of these Chicken Fried Ribs with Whiskey Glaze for game day, or any party? You’ll be the house that everyone always wants to come back to.

Now that might be a good thing or a bad thing, I’ll leave that one up to you!

Let’s get to these fried ribs! Start by putting a dry rub on the ribs and cooking them in the oven for an hour and a half.

(1) 2 3/4 – 3 lb. package of pork spareribs
1/4 cup McCormick® Grill Mates Brown Sugar Bourbon Seasoning
1 tablespoon kosher salt
6 cloves of garlic, grated with a hand grater or chopped very fine
1 tablespoon canola or vegetable oil
1/2 cup water
3/4 cup pineapple juice
3/4 cup brown sugar
1/2 cup teriyaki sauce
1/2 cup whiskey
1/4 teaspoon cayenne pepper
1 1/2 tablespoons cornstarch mixed with 1 1/2 tablespoons water
2 cup flour
1 tablespoon McCormick® Grill Mates Brown Sugar Bourbon Seasoning
1 tablespoon kosher salt
1/2 teaspoons fresh ground black pepper
3 eggs beaten with 1 tablespoon water
Vegetable or canola oil for frying

Preheat the oven to 350º.
Place the rack of ribs on a foil lined baking sheet.
Rub the ribs with the the Grill Mates Brown Sugar Bourbon Seasoning mixed with the salt.
Cover the ribs with another sheet of foil and fold the ends in to seal up the ribs and cook for 1 1/2 hours.
Start the glaze while the ribs are cooking. Add the oil to a pot over medium heat, then add the grated garlic and let cook for one minute, stirring.

Carefully pour in the whiskey and let reduce for 2 minuets.
Add the rest of the ingredients for the glaze (except the cornstarch mixture) and cook over medium heat for 10 minutes.
Mix the cornstarch with the water and pour into the glaze, whisking as you pour.
Cook and thicken for 10 minutes, then cover and set aside.
When the ribs are done take them out of the foil and let cool slightly.
Get a large, heavy bottomed pot and fill it half way with canola or vegetable oil and heat the oil up over medium heat until it reaches 350 degrees.

While the oil is heating up you can get the ribs ready to fry. Cut each rib separately (you should have 14-16 individual ribs)
Mix the flour with the tablespoon of the grill seasoning, the salt and pepper in a bowl. In another bowl, beat the eggs together with the water.
Take each rib and coat first in the flour, shaking off the excess, then in the egg wash and then back again in the flour.
Place on a plate and repeat with the remaining ribs.
Once the oil comes to temperature, start frying about 4-5 ribs at at time for 5 minutes until the breading is slightly browned and crispy.
Repeat until all the ribs are fried and place on a paper towel lined plate to drain.
At this point (if you’re not ready to eat) you could place the ribs in a 250º oven and keep them warm until your ready to serve.
When you’re ready to eat, take the ribs and dip them in the glaze (warm it up again if you’ve had them in the oven) until they’re well coated.
Serve with additional sauce on the side.