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
- Preheat oven to 350°. Line a large rimmed baking sheet with foil.
- In a small bowl, stir together 2¼ teaspoons salt, 2¼ teaspoons white pepper, 1½ teaspoons paprika, garlic powder, and 1 teaspoon red pepper.
- 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.
- Bake for 1½ hours. Let stand for 15 minutes; cut between ribs.
- 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.
- 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°.
- 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.
- 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.