Lunch / Dinner
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.
Ingredients
Garnish: chopped fresh thyme
Instructions
Preheat oven to 350°. Line a large rimmed baking sheet with foil. Stir together 2¼ teaspoons salt, 2¼ teaspoons white pepper, 1½ teaspoons paprika, garlic powder, and 1 teaspoon red pepper in a small bowl. 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. Whisk together cane syrup, cornstarch, cinnamon, remaining ½ teaspoon paprika, and remaining ¼ teaspoon red pepper in a small saucepan. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Cover and remove from heat. Pour oil to a depth of 4 inches in a large Dutch oven, and heat over medium heat until a deep-fry thermometer registers 350°. Whisk together flour, remaining 1 teaspoon salt, and remaining ½ teaspoon white pepper in a large shallow pan. 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. Place ribs inhot oil, carefully working in batches. Fry until golden brown and crispy, about 4 minutes. Serve with spicy cane syrup. Garnish with thyme, if desired.