Country-Fried St. Louis Ribs with Spicy Cane Syrup Drizzle

Fried until crispy, piled high, and drizzled with spicy cane syrup, these ribs were our tasters’ favorite.

Country-Fried St. Louis Ribs with Spicy Cane Syrup Drizzle
Makes 6 to 8 servings
  • 3¼ teaspoons kosher salt, divided
  • 2¾ teaspoons ground white pepper, divided
  • 2 teaspoons smoked paprika, divided
  • 1½ teaspoons garlic powder
  • 1¼ teaspoons crushed red pepper, divided
  • 3 pounds St. Louis-style pork ribs
  • ¾ cup cane syrup
  • 1 teaspoon cornstarch
  • ⅛ teaspoon ground cinnamon
  • Vegetable oil, for frying
  • 2 cups all-purpose flour
  • 3 large eggs, lightly beaten
  • Garnish: chopped fresh thyme
  1. Preheat oven to 350°. Line a large rimmed baking sheet with foil.
  2. In a small bowl, stir together 2¼ teaspoons salt, 2¼ teaspoons white pepper, 1½ teaspoons paprika, garlic powder, and 1 teaspoon red pepper.
  3. Pat ribs dry. Using a sharp knife, pierce thin membrane on back of ribs; peel off, and discard. Sprinkle both sides of ribs with salt mixture. Place on prepared pan; cover with foil.
  4. Bake for 1½ hours. Let stand for 15 minutes; cut between ribs.
  5. In a small saucepan, whisk together cane syrup, cornstarch, cinnamon, remaining ¼ teaspoon red pepper, and remaining ½ teaspoon paprika. Cook over medium heat until thickened, about 10 minutes. Cover and remove from heat.
  6. In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
  7. In a large shallow pan, whisk together flour, remaining 1 teaspoon salt, and remaining ½ teaspoon white pepper. Place eggs in another large shallow pan. Dredge ribs in flour mixture, shaking off excess; dip in eggs, letting excess drip off. Dredge in flour mixture again, shaking off excess.
  8. Working in batches, carefully place ribs in hot oil. Fry until golden brown and crispy, about 4 minutes. Serve with spicy cane syrup. Garnish with thyme, if desired.

Find more delicious ways with ribs in our May/June 2018 issue


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