today Iz in a sharing mood, this recipe is for fried ribs and this is what you will need.
1 slab St louis ribs (cleaned of all silver skin and membrane from the back side)
2 cups vinegar
2 cups lemon juice
2 ts salt
1 Tbs ground pepper
2 cups ap flour
2 ts salt
2 ts b pepper
1 Tbs bakin powder
1 Tbs corn starch
cut ribs in single pieces put in gallon ziplock bag and marinate in the vinegar for 15/20 minutes pour off vinegar and add lemon juice for 30 minutes
in fridge, rinse ribs in cold water and pat dry. Sprinkle wit s&p and dredge in flour mixture.
these can be fried in a skillet w/2 cups shortening 10minutes on one side flip and another 5 mins. or deep fried @350 (my preferred method for 12)be sure to check one after 12mins to make sure they are to your liking.
Enjoy
SG
1 slab St louis ribs (cleaned of all silver skin and membrane from the back side)
2 cups vinegar
2 cups lemon juice
2 ts salt
1 Tbs ground pepper
2 cups ap flour
2 ts salt
2 ts b pepper
1 Tbs bakin powder
1 Tbs corn starch
cut ribs in single pieces put in gallon ziplock bag and marinate in the vinegar for 15/20 minutes pour off vinegar and add lemon juice for 30 minutes
in fridge, rinse ribs in cold water and pat dry. Sprinkle wit s&p and dredge in flour mixture.
these can be fried in a skillet w/2 cups shortening 10minutes on one side flip and another 5 mins. or deep fried @350 (my preferred method for 12)be sure to check one after 12mins to make sure they are to your liking.
Enjoy
SG
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