Fried Ribs with Chipotle-Peach BBQ Sauce recipe from cooking with cocktail rings

Fried Ribs with Chipotle-Peach BBQ Sauce

I love the way fried ribs have a crispy exterior with a tender inside – I first had this method at Roy Choi’s Los Angeles restaurant, A-Frame in Culver City, in which they were tossed in a Hawaiian/ Asian soy-based sauce. Really the only other time I had had ribs that were fried rather than smoked, grilled or baked was in restaurants in Thailand, where they serve spare-ribs cut into small pieces only a few inches long and fried.

I opt for a chipotle peach sauce to use the last of some of my favorite summer produce, a fitting recipe for Labor Day weekend and the end of summer. Chipotle can be an overpowering flavor but here it is balanced with the peaches and brown sugar for a spicy and sweet sauce. 

I like using this method to prepare ribs because it doesn’t require the foresight of other methods. Baking ribs can take up to three hours (low and slow is the only way to cook them) and smoking them can take even longer. In this recipe the ribs are dry rubbed with salt, pepper and cayenne and can sit, refrigerated, anywhere from one hour to a day before cooking, but the actual cooking process only takes a few minutes. The chipotle-peach BBQ sauce can also be prepared up to a week ahead of time and kept refrigerated in an airtight container. 

 

Ingredients: 

For the chipotle-peach BBQ sauce: 

3 tablespoons unsalted butter 

1 medium shallot, diced 

3 medium peaches, peeled and chopped 

½ (packed) cup dark brown sugar 

2 tablespoons honey 

1/3 cup apple cider vinegar 

1 teaspoon freshly ground black pepper 

3 canned chipotle peppers in adobo, roughly chopped

2 tablespoons tomato paste 

 

For the ribs: 

3 pounds pork baby back ribs (about 2 racks) 

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper 

½ teaspoon cayenne pepper

 

Instructions: 

For the chipotle-peach BBQ sauce: 

Heat a medium saucepan over medium heat, add the butter and allow to melt. Add the shallots and sauté until tender, about 4 minutes. Add the peaches, brown sugar, honey and apple cider vinegar, bringing the mixture to a boil over medium-high heat.  

Continue to cook, stirring frequently, until the sauce becomes slightly thickened, about 10 minutes. Stir in the pepper, chipotle peppers and tomato paste until just combined. Remove from heat and let cool to the touch. 

Add the sauce to a blender and pulse until smooth then return to the pot and keep warm until ready to use. 

 

For the ribs: 

Season the ribs all over with salt, pepper and cayenne. Refrigerate for at least 1 hour and up to overnight. Bring the ribs to room temperature for 30 minutes before cooking and cut the racks of ribs into individual ribs. 

Heat enough oil in a deep fryer or large heavy-bottomed pot to reach 2” up the pan over medium heat until it reaches 350ºF. Working in batches, fry the ribs until they are just cooked through and browned on the outside, about 3 to 4 minutes, depending on the size of the ribs. Remove to a cooling rack set over a rimmed baking sheet. 

 

Brush the ribs with the chipotle-peach BBQ sauce and serve immediately. 

 

Serves 4. 


 

 

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