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Southern Fried Ribs

Yields4 ServingsPrep Time15 minsCook Time2 hrs 10 minsTotal Time2 hrs 25 mins

Many moons ago, we were invited to a restaurant in Starkville, Mississippi to try out new menu items that were created for college students. Items like, Barbecue Sundae, Pulled-pork Nachos, Brisket Salad and Fried Ribs. Yes, Fried Ribs.

Fried Ribs: St. Louis ribs, smoked hot and fast, then deep fried. You may slap someone after eating these beauts!

What you need ...
 2 Racks St. Louis-cut ribs (you could use baby backs)
 3 tbsp Your favorite rib rub
 4 cups Peanut oil (for frying)
 2 cups whole milk
 2 eggs
 8 oz Abita Strawberry Lager
 ½ cup all-purpose flour
 ½ cup corn starch
 ½ tbsp black pepper
 ½ tbsp sea salt
 1 tbsp Slap Ya Mama Cajun seasoning
 Ubons BBQ Sauce
Get started ...
1

Set smoker at 350 degrees Fahrenheit.

2

Clean, dry the ribs and remove silver skin from back side of each rack. Add generous amount of rub on both sides. Smoke ribs with pecan or hickory wood for 2 hours. DO NOT WRAP IN FOIL.

3

Allow racks to cool, then cut ribs into singles. Double dip each rib into egg/milk/beer wash, then the fry mix (dry ingredients), lightly dredging.

4

Place ribs into a 350-degree Fahrenheit deep fryer of peanut oil and fry for about two minutes or until light golden brown. You don’t want a burnt crust.

5

Slather with Ubon’s barbecue sauce, and set some aside for dipping.

Nutrition Facts

Serving Size 1

Servings 4


Amount Per Serving
Calories 300Calories from Fat 50
% Daily Value *
Total Fat 12g19%

Saturated Fat 0g
Trans Fat 0g
Cholesterol 5mg2%
Total Carbohydrate 30g10%

Dietary Fiber 1g4%
Sugars 5g
Protein 25g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.