Cajun-Fried Baby Back Ribs
Contributed by: Chris WebAdmin. of RecipesNow.com
by LouAna Chef Patrick Mould
(NAPSA) - According to a recent national survey, more than 36 million Americans participate in tailgate parties. Many people grill, but here's something new to try at home or at your next tailgate party: Cajun-Fried Baby Back Ribs. They're fast, delicious and not greasy!
Here's what you'll need to serve four to six people:
- 8 racks of baby back ribs (average of 23/4 pounds).
- 28-quart electric deep fryer.
- Gallon-size zip lock plastic bags.
- Your favorite BBQ seasoning and sauce.
- Three-gallon container of LouAna(r) Peanut Oil.
- LouAna(r) Cajun Marinade.
There are two options in frying. The traditional way with propane fryers should be used outdoors in accordance with the manufacturer's safety procedures. Never use them on a wooden deck or leave them unattended. Or you can turn to an electric fryer that can be used indoors on kitchen countertops, tables, inside garages and on covered patios. Be sure to keep children and pets away.
Marinating and Frying
Pour LouAna(r) Peanut Oil in the electric fryer and heat to 350 degrees F. Peanut oil has a terrific nutty flavor and is best suited for frying. It sears the outside of the ribs quickly, sealing in the flavor of the marinade while keeping the ribs moist.
Now, rub the rack of ribs with two tablespoons each of your favorite BBQ seasoning. Place two rib racks in a gallon-size zip lock bag and add four ounces of marinade. Shake the bag until all ribs are marinated; refrigerate for up to four hours.
Remove ribs from bag and drain on a perforated rack over a cookie sheet. Place the ribs in a fryer basket in a circular fashion with the bone facing the bottom.
Slowly lower the basket of ribs into oil and cook for 15 minutes. Use a deep fat fryer thermometer to make sure you're frying at a constant 350 degrees F. Never allow the temperature to climb above that, but if the oil begins to smoke, reduce heat immediately.
Remove basket from fryer. Drain ribs for a few minutes and cut into individual servings. Place ribs in a bowl. Toss with BBQ sauce. Serve and enjoy.
LouAna Chef Patrick Mould is the owner of the Louisiana School of Cooking, the author of "Recipes from a Chef" and a staff writer for Emeril Lagasse's Web site. He has appeared on NBC's Today Show, ABC's Good Morning America, and on hundreds of TV stations across the United States.