Plan B…..Fried Asian Ribs


In celebration of Labor Day weekend, my plan was to grill some ribs; well that was ruined by the rain.  So in efforts to still have some type of rib dinner, I decided to fry them up instead, you know; just like fried pork chops.  BUT I wanted to put a twist on it and this is what I came up with…..Fried Asian Ribs

Deep Fried Asian Ribs

Deep Fried Asian Ribs

 

1 (3 lb. slab) Pork baby back ribs, cut into riblets

1 Tbsp. Garlic powder

1 Tbsp. Chinese 5-Spice powder

1 tsp. Black pepper

1 1/2 tsp. Salt

1 Tbsp. finely minced Ginger

1 tsp. Accent seasoning, optional

2 cups All-purpose Flour

Oil for deep frying

 

Wash and dry the meat, cut into riblet sections and place in a bowl.  Sprinkle the rest of the ingredients, except the flour and oil; over each riblet and work them into the meat, coating all sides with the seasonings.  Place this in the refrigerator and allow to “marinate” for a few hours.

Heat up the oil.  Pour the flour into a ziploc bag, add the riblets and toss in the flour.  Deep fry until golden in color.  The ribs may look darker because of the 5-spice powder.  Just make sure it’s cooked through completely without burning.  Serve up with your favorite sides.  I like it with steamed white rice, cucumber salad, and chamorro finadenne’.  ENJOY!

 

 

Achiote Ribs, version 2


What’s for dinner you ask?  How about ACHIOTE RIBS…..

This is one of my family’s favorite dishes, especially my husbands.  Give it a try and let me know what you think……

Achiote Ribs1 slab Pork ribs (about 2 1/2 – 3 lbs.)
2 Tbsp. Oil
1 whole Onion, chopped
1 1/2 cups Water
3 – 4 Garlic cloves, finely minced OR
2 tsp. Garlic powder
1 (1/3 oz. pkg) Achiote powder
1 – 2 whole Bay leaves
6 – 8 Tbsp. Vinegar
6 – 8 Tbsp. Soy Sauce
1/2 – 1 tsp. Salt, to your taste
1/2 tsp. Black pepper
1/4 tsp. Accent, optional
2 Potatoes, cut into cubes
1 1/2 cups Frozen Peas & Carrots, more if you’d like

Cut pork into riblet pieces and add to a pot. Add enough water to cover ribs, bring this to a boil. Cook ribs to remove the scum and melt some of it’s fat for about 15 – 20 minutes. When done, pour the ribs and water into a colander and drain. Rinse the ribs, removing any scum. Wash the pot and return to stove.

Heat the oil; add the onions and garlic (if using), saute until translucent. Return the ribs to pot and if using garlic powder, add it along with the Achiote powder, Bay leaves, Salt, Vinegar, Soy sauce, Black pepper, Accent, Water, and Potatoes. Stir to combine well, bring to a boil; reduce heat to medium low. Cover and cook for about 20 minutes. Stir in between cooking time. Add the Peas and Carrots and cook an additional 10 minutes.

Serve with steamed rice.  ENJOY!

NOTE: I used a slab of baby back ribs.  This dish can also be created using chicken parts, but I wouldn’t suggest using all breast portions, because those pieces usually dry out faster…..