Buffalo Pork Ribs Recipe

Buffalo Pork Ribs makes a good appetizer. It is prepared almost the same way as my Buffalo chicken wings, except that the pork spare ribs needed to be tenderized first before frying. There are two ways to do this: the traditional way of boiling pork for 60 minutes or so until tender, or the Sous Vide method which takes a bit longer.

This is probably the best Buffalo ribs that I made, by far.  The meat was fall-off-the-bone tender, while the outer part is crisp. I also like the outcome from the ratio of butter and hot sauce that I used this time (1:1) . It has the right amount of spiciness and richness which was further enhanced when garlic powder and salt were added.

Ingredients

• 2 lbs. pork spare ribs, cut in 2 inch length pieces
• 4 cups water
• 3 cups cooking oil
• 1 teaspoon salt

Batter Ingredients

• 1 cup all purpose flour
• 2 eggs, beaten

Buffalo Sauce Ingredients

• 6 tablespoons unsalted butter
• 6 tablespoons Frank's RedHot sauce
• ½ teaspoons salt
• 1 teaspoon garlic powder

Instructions

1. Pour water in a cooking pot. Let boil.
2. Add salt. Put the pork spare ribs into the pot. Cover and boil in medium heat for 60 minutes or until the meat becomes tender. Note: add more water if needed. (You can also sous vide cook the pork ribs instead of boiling).
3. Remove the spare ribs from the pot and let the excess water drip.
4. Heat oil in a deep cooking pot.
5. While the oil is heating-up, roll the ribs in flour and then dip into the beaten egg mixture. Dredge it back with flour and then deep fry for 15 minutes in medium heat (around 350F).
6. Remove the deep fried pork spare ribs from the pot. Let the excess oil drip. Place in a large mixing bowl. Set aside.
7. Prepare the Buffalo sauce by combining all the ingredients (listed above) in a sauce pan. Apply heat. Let the butter melt. Stir and continue to cook in low heat for 1 minute.
8. Pour the buffalo sauce all over the deep fried ribs. Toss. Transfer to a serving plate.
9. Serve with celery sticks and ranch dressing as a dip.
10. Share and enjoy!