Tiffany Haney
There are a variety of ways to cook ribs, with barbecue being the most common method. However, it is possible to cook ribs in a frying pan. Frying ribs can result in a crispy and crunchy texture, reminiscent of roasted pork belly. To achieve this, the oil temperature must be carefully monitored to avoid ending up with soggy and greasy ribs. There are various recipes for frying ribs, including pan-fried pork spare ribs, lemongrass pork ribs, and crispy fried baby back ribs. These recipes differ in their preparation methods, cooking times, and ingredients used for marination and seasoning.
| Characteristics | Values |
|---|---|
| Can you make ribs in a frying pan? | Yes |
| Type of ribs | Pork |
| Type of frying pan | Non-stick skillet |
| Oil temperature | 350-375°F (182-190°C) |
| Cooking time | 25-45 minutes |
| Marinade | Ginger-garlic paste, Szechaun sauce, soya sauce, ketchup, honey, lime juice, salt |
| Aromatics | Shallots, lemongrass, garlic |
| Seasoning | Brown sugar, fish sauce, water |
| Garnish | Green onions |
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What You'll Learn
Pan-fried pork spare ribs
Ingredients:
- Spare ribs
- Salt
- Oil
- Aromatics: shallots, garlic, lemongrass
- Seasoning: brown sugar, fish sauce, water
- Vegetables (optional): carrots, corn, black beans, peas, capsicums, cherry tomatoes, oregano
Method:
First, prep the pork ribs. Remove the thin membrane from underneath the slab of pork ribs. Then, use a sharp knife to cut between the bones to separate the ribs into individual long pieces.
Season the spare ribs generously with salt and pepper, then rub with oil.
In a large non-stick deep skillet, heat oil on medium-high. Pan-fry the ribs until caramelized and golden brown on all sides.
Clear a space in the middle of the skillet and add the aromatics: shallots, garlic, and lemongrass. Sauté for 10 seconds.
Add the seasoning: brown sugar, fish sauce, and water. Toss the ribs in the mixture. Partially cover with a lid off-center to prevent the liquid from boiling over.
After 25 minutes, the pork ribs should be tender and the sauce should have reduced to a thick glaze.
For an optional vegetable topping, add the onion and garlic to the pan and cook for 3 minutes, then mix in the vegetables, tomatoes, oregano, and spice. Season with salt and pepper. Serve the spare ribs topped with the vegetable mixture.
Tips:
- Keep a watchful eye as the sauce can reduce too much and burn.
- For an extra crispy crust, consider double-dredging the pork ribs. After the initial coating and resting period, repeat the process of dipping the ribs in the egg wash and seasoned flour.
- Fried ribs may cook faster or slower depending on their thickness. Look for a golden brown color on the ribs as they fry.
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Removing the membrane
To remove the membrane, start by flipping the ribs over so that they are curved towards you. Use your fingers or the point of a blunt knife to lift up a corner of the membrane at one edge of the slab of ribs. You can then use a paper towel to help you grip and peel it away from the ribs. It is important to pull the membrane away from where you started, as it should come off the ribs in one whole piece.
Some people recommend starting at the neck end of the ribs, as the smaller, more curved bones can make it easier to remove the membrane. Using a butter knife to create an air pocket under the ribs can also help to get the membrane started.
Another technique is to start in the middle of the ribs, allowing them to bend, and then using your fingers or a paper towel to pull up the edge of the membrane and slide your fingers underneath to the other side before pulling it up and removing it in both directions.
Once the membrane is removed, you can cut the ribs into individual pieces and continue with your recipe.
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Marinating the meat
Start by washing the ribs and draining them well. Apply salt and leave them aside for an hour. You can also remove the thin membrane from underneath the slab of ribs, which will make the meat more tender.
After an hour, you can apply a marinade of your choice. A simple marinade can be made with ginger-garlic paste, Szechaun Sauce, soy sauce, tomato ketchup, and lime juice. You can also add honey and oil to this mixture. Leave the ribs to marinate for another hour or more in the refrigerator.
If you are short on time, you can skip the marination step and add all the flavours while cooking. For example, in the recipe for Lazy Pan-Fried Lemongrass Pork Ribs, all the ingredients are added at once, and the ribs are still tender and flavourful.
Another option is to create a batter for the ribs by coating them in a seasoned flour mixture and dipping them in an egg wash. This method is ideal for fried ribs and will result in a crispy, golden brown crust.
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Frying until golden brown
Frying ribs in a pan is a great way to get a delicious, crispy texture. It is important to get the oil temperature right to achieve the perfect golden brown colour. The optimal frying temperature is between 350-375°F (182-190°C). Use a thermometer to monitor the temperature, and make sure the oil is hot before adding the ribs.
To prepare the ribs for frying, you can coat them in a flour and spice mixture. First, dip the ribs into an egg wash, ensuring each rib is well coated. Then, dredge each rib in the flour mixture. The flour mixture can include cornstarch, granulated garlic, granulated onion, pepper, seasoned salt, paprika, and cayenne pepper.
Once the oil is hot, carefully place the ribs into the pan. Fry the ribs in batches to prevent overcrowding and maintain the temperature. Fry the ribs until they are golden brown and cooked through. This should take about 10 minutes, and the internal temperature should reach 145°F (63°C).
For a different flavour, you can try frying the ribs without a batter. First, remove the thin membrane from the slab of ribs to make them more tender. Then, cut the ribs into individual pieces. Heat oil in a large non-stick skillet over medium-high heat. Fry the ribs until they are caramelized and golden brown on all sides.
Whether you choose to batter and fry or simply fry your ribs, this cooking method will result in a delicious, golden brown crust.
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Braising and seasoning
Braising
Braising is a great way to cook tender ribs. Braising involves searing the meat and then cooking it in liquid at a low temperature over a long period of time. This method helps to retain the flavours and juices within the meat.
To braise ribs in a frying pan, first, heat oil in a large nonstick deep skillet on medium-high heat. Place the ribs in the pan and sear them over high heat until they are brown on all sides. Remove the ribs from the pan and set them aside.
Next, add aromatics such as shallots, garlic, and herbs to the pan. Saute for a few seconds to release their aroma. Then, add liquid such as beef broth, wine, or water to the pan. Return the ribs to the pan, ensuring they are coated in the liquid. Partially cover the pan with a lid to prevent the liquid from boiling over and let the ribs cook until tender.
Seasoning
Seasoning is key to enhancing the flavour of ribs. A simple dry rub or marinade can be used before cooking the ribs. A dry rub typically includes sugar, salt, and pepper as a base, with additional custom ingredients such as herbs and spices.
For a marinade, the ribs should be washed and drained before being coated in a mixture of ingredients such as ginger-garlic paste, soy sauce, lime juice, and tomato ketchup. The ribs can then be left to marinate in the refrigerator for an hour or more.
Additionally, ribs can be seasoned with a sauce or glaze during the cooking process. However, it is recommended to apply the sauce towards the end of cooking to prevent it from burning.
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Frequently asked questions
Yes, you can cook ribs in a frying pan. You can either shallow fry or deep fry them, depending on the amount of oil you use.
To shallow fry ribs, heat oil in a large non-stick skillet on medium-high heat. Fry the ribs until they are golden brown on all sides. Then, add aromatics like shallots, garlic, and lemongrass to the center of the skillet and saute for a few seconds. Next, add seasoning such as brown sugar, fish sauce, and water, and toss the ribs in the mixture. Cover the skillet partially and cook until the ribs are tender.
To deep fry ribs, fill a deep skillet with enough cooking oil to submerge the ribs. Heat the oil to around 360°F (182°C) to 375°F (185°C). Coat the ribs with a mixture of flour, cornstarch, and seasonings. Carefully place the coated ribs into the hot oil and fry until golden brown and cooked through, maintaining a consistent oil temperature. Use tongs or a slotted spoon to remove the ribs from the oil and place them on a wire rack to drain the excess oil.
