You should do another version of these but try battering them in heavily seasoned eggs to see if it gives the ribs a crunchy chicken skin like texture. By seasoning the raw eggs with chicken bouillon powder and removing as much of the yolks as possible you can probably mimic the flavor of chicken skin as well. Love the channel keep the good work coming.
@@AllWingsEverything We did your recipe and as always, we loved it. While munching on your fried ribs I couldn’t help but think of pork ribs with a crispy chicken skin on them I could do a dry rub on. I went to ChatGPT and began explaining my crazy chef creation. After a little discussion, we ended up with the recipe below. The link below the recipe will provide that whole discussion with ChatGPT. I had to re-create this discussion as I must’ve deleted it. Ingredients: - 1-2 racks of pork ribs - 3-4 large egg whites - 1-2 tablespoons chicken bouillon powder - 2-3 tablespoons cornstarch - 1 tablespoon flour (optional, for a bit more substance) - 1/2 teaspoon baking powder - Salt and pepper to taste - Additional seasonings (paprika, garlic powder, onion powder, etc.) - Oil for frying (vegetable, canola, or peanut oil) Instructions: 1. Parboil the Ribs: - Cut the ribs into individual pieces if not already separated. - Parboil the ribs in boiling water for 20-30 minutes or until tender but not falling apart. - Drain and dry the ribs thoroughly with paper towels. Let them cool completely. 2. Prepare the Egg White Mixture: - In a mixing bowl, beat the egg whites until slightly frothy. - Add the chicken bouillon powder, cornstarch, flour (if using), baking powder, salt, pepper, or any other seasonings. - Whisk the mixture until it is smooth and well combined. The cornstarch and flour will give the egg white mixture more substance, creating a light coating that will crisp up during frying. 3. Coat the Ribs: - Dip each rib into the egg white mixture, ensuring it is well-coated. - Let any excess mixture drip off, ensuring a thin, even coating on the ribs. 4. Frying: - Heat oil in a deep fryer or a large pot to 350°F (175°C). Use a deep-fry thermometer to maintain the correct temperature. - Fry the ribs in small batches to avoid overcrowding, which can lower the oil temperature. - Fry the ribs for about 4-6 minutes, or until they are golden brown and crispy. - Remove the ribs from the oil and place them on a wire rack over a baking sheet to drain excess oil. 5. Post-Frying: - While the ribs are still hot, you can sprinkle them with additional seasoning if desired. - Let the ribs rest for a few minutes before serving to allow the coating to set and the juices to redistribute. Tips: - Enhance Flavor: Since egg whites are more neutral in flavor than whole eggs, the seasoning you add to the mixture will stand out more. Feel free to increase the amount of chicken bouillon powder if you want a more intense flavor. - Texture Considerations: Egg whites create a lighter, crispier coating. Ensure the ribs are thoroughly dried and the coating is evenly applied for the best results. - Oil Temperature: Maintain the oil temperature at 350°F (175°C) for optimal frying. If the temperature drops too low, the ribs may absorb more oil and become greasy instead of crispy. By using egg whites and carefully seasoning the coating, you should achieve ribs with a flavorful, crispy texture that mimics the skin on chicken wings. Enjoy your cooking! If we get around to doing these I'll let you know how they turn out. chatgpt.com/share/b7f06c81-5c72-4876-b756-0846524eb8d7
@AllWingsEverything We did your recipe and as always, we loved it. While munching on your fried ribs I couldn’t help but think of pork ribs with a crispy chicken skin on them I could dry rub. Seems like a good AllWingsEverything recipe to me. I went to ChatGPT and began explaining my crazy chef creation. After some discussion, we ended up with the following recipe. I originally wanted to share that discussion/recipe, not my previous comments, but I must have deleted it. Well, I re-created it and got this recipe. chatIngredients: - 1-2 racks of pork ribs - 3-4 large egg whites - 1-2 tablespoons chicken bouillon powder - 2-3 tablespoons cornstarch - 1 tablespoon flour (optional, for a bit more substance) - 1/2 teaspoon baking powder - Salt and pepper to taste - Additional seasonings (paprika, garlic powder, onion powder, etc.) - Oil for frying (vegetable, canola, or peanut oil) Instructions: 1. Parboil the Ribs: - Cut the ribs into individual pieces if not already separated. - Parboil the ribs in boiling water for 20-30 minutes or until tender but not falling apart. - Drain and dry the ribs thoroughly with paper towels. Let them cool completely. 2. Prepare the Egg White Mixture: - In a mixing bowl, beat the egg whites until slightly frothy. - Add the chicken bouillon powder, cornstarch, flour (if using), baking powder, salt, pepper, or any other seasonings. - Whisk the mixture until it is smooth and well combined. The cornstarch and flour will give the egg white mixture more substance, creating a light coating that will crisp up during frying. 3. Coat the Ribs: - Dip each rib into the egg white mixture, ensuring it is well-coated. - Let any excess mixture drip off, ensuring a thin, even coating on the ribs. 4. Frying: - Heat oil in a deep fryer or a large pot to 350°F (175°C). Use a deep-fry thermometer to maintain the correct temperature. - Fry the ribs in small batches to avoid overcrowding, which can lower the oil temperature. - Fry the ribs for about 4-6 minutes, or until they are golden brown and crispy. - Remove the ribs from the oil and place them on a wire rack over a baking sheet to drain excess oil. 5. Post-Frying: - While the ribs are still hot, you can sprinkle them with additional seasoning if desired. - Let the ribs rest for a few minutes before serving to allow the coating to set and the juices to redistribute. Tips: - Enhance Flavor: Since egg whites are more neutral in flavor than whole eggs, the seasoning you add to the mixture will stand out more. Feel free to increase the amount of chicken bouillon powder if you want a more intense flavor. - Texture Considerations: Egg whites create a lighter, crispier coating. Ensure the ribs are thoroughly dried and the coating is evenly applied for the best results. - Oil Temperature: Maintain the oil temperature at 350°F (175°C) for optimal frying. If the temperature drops too low, the ribs may absorb more oil and become greasy instead of crispy. By using egg whites and carefully seasoning the coating, you should achieve ribs with a flavorful, crispy texture that mimics the skin on chicken wings. Enjoy your cooking!
I'm going to try these one day because I've never had them but I've saw them and it always makes my mouth water😋😋😋. Don't start Ike about the spice🤭🤭🤭🤫
I haven’t tried frying ribs before but these look 👀 delicious, that I must try. I love ❤️ the different take on regular recipes, and that’s why I love ❤️ your channel. I could eat a couple of those right from the tv. “Man Oh Man”, Eyes 👀 closed too!!
FRIENNNDD there is def something in the air in the DR! You’re doing the d%@n thing in these videos. Str8 🔥🔥🔥. Have ribs in the freezer so you know what’s about to happen. I’ll let you know 🥰. Appreciate all the 🔥 content! 200k and beyond 🚀
I'll have a deep fried rib over a fried pork chop any day. Deep fried ribs just have more flavor and then you went over the top and added all them other ingredients oh man hell to the yessss.
Dancing as I walk down the isle for ribs
😂😅
My legs dancing as I watch this.
It's my list
😂😂😂
Buffalo Fried Ribs...🔥🔥
Looks Great Bro...👍👍
I appreciate it🙏🏾
🙋🏽♀️Oh goodness my mouth is watering!!!
😋
One for the father, two for the son and three for the holy GOODNESSSSSSEZZZ! AND the cherch said aaaaman!
🤣😂....Amen🙏🏾
My fave cook channel ! Ima still try that beef broth in my spaghetti lol
😂
Love it brother, they turned out looking incredible. I did something similar a few weeks back and they wer so good. Keep bringing it.
Yessir, you know I will🙏🏾💪🏽🙏🏾💪🏽
You should do another version of these but try battering them in heavily seasoned eggs to see if it gives the ribs a crunchy chicken skin like texture. By seasoning the raw eggs with chicken bouillon powder and removing as much of the yolks as possible you can probably mimic the flavor of chicken skin as well.
Love the channel keep the good work coming.
Great idea😋
@@AllWingsEverything We did your recipe and as always, we loved it. While munching on your fried ribs I couldn’t help but think of pork ribs with a crispy chicken skin on them I could do a dry rub on.
I went to ChatGPT and began explaining my crazy chef creation. After a little discussion, we ended up with the recipe below. The link below the recipe will provide that whole discussion with ChatGPT. I had to re-create this discussion as I must’ve deleted it.
Ingredients:
- 1-2 racks of pork ribs
- 3-4 large egg whites
- 1-2 tablespoons chicken bouillon powder
- 2-3 tablespoons cornstarch
- 1 tablespoon flour (optional, for a bit more substance)
- 1/2 teaspoon baking powder
- Salt and pepper to taste
- Additional seasonings (paprika, garlic powder, onion powder, etc.)
- Oil for frying (vegetable, canola, or peanut oil)
Instructions:
1. Parboil the Ribs:
- Cut the ribs into individual pieces if not already separated.
- Parboil the ribs in boiling water for 20-30 minutes or until tender but not falling apart.
- Drain and dry the ribs thoroughly with paper towels. Let them cool completely.
2. Prepare the Egg White Mixture:
- In a mixing bowl, beat the egg whites until slightly frothy.
- Add the chicken bouillon powder, cornstarch, flour (if using), baking powder, salt, pepper, or any other seasonings.
- Whisk the mixture until it is smooth and well combined. The cornstarch and flour will give the egg white mixture more substance, creating a light coating that will crisp up during frying.
3. Coat the Ribs:
- Dip each rib into the egg white mixture, ensuring it is well-coated.
- Let any excess mixture drip off, ensuring a thin, even coating on the ribs.
4. Frying:
- Heat oil in a deep fryer or a large pot to 350°F (175°C). Use a deep-fry thermometer to maintain the correct temperature.
- Fry the ribs in small batches to avoid overcrowding, which can lower the oil temperature.
- Fry the ribs for about 4-6 minutes, or until they are golden brown and crispy.
- Remove the ribs from the oil and place them on a wire rack over a baking sheet to drain excess oil.
5. Post-Frying:
- While the ribs are still hot, you can sprinkle them with additional seasoning if desired.
- Let the ribs rest for a few minutes before serving to allow the coating to set and the juices to redistribute.
Tips:
- Enhance Flavor: Since egg whites are more neutral in flavor than whole eggs, the seasoning you add to the mixture will stand out more. Feel free to increase the amount of chicken bouillon powder if you want a more intense flavor.
- Texture Considerations: Egg whites create a lighter, crispier coating. Ensure the ribs are thoroughly dried and the coating is evenly applied for the best results.
- Oil Temperature: Maintain the oil temperature at 350°F (175°C) for optimal frying. If the temperature drops too low, the ribs may absorb more oil and become greasy instead of crispy.
By using egg whites and carefully seasoning the coating, you should achieve ribs with a flavorful, crispy texture that mimics the skin on chicken wings. Enjoy your cooking!
If we get around to doing these I'll let you know how they turn out.
chatgpt.com/share/b7f06c81-5c72-4876-b756-0846524eb8d7
@AllWingsEverything We did your recipe and as always, we loved it. While munching on your fried ribs I couldn’t help but think of pork ribs with a crispy chicken skin on them I could dry rub. Seems like a good AllWingsEverything recipe to me.
I went to ChatGPT and began explaining my crazy chef creation. After some discussion, we ended up with the following recipe. I originally wanted to share that discussion/recipe, not my previous comments, but I must have deleted it. Well, I re-created it and got this recipe.
chatIngredients:
- 1-2 racks of pork ribs
- 3-4 large egg whites
- 1-2 tablespoons chicken bouillon powder
- 2-3 tablespoons cornstarch
- 1 tablespoon flour (optional, for a bit more substance)
- 1/2 teaspoon baking powder
- Salt and pepper to taste
- Additional seasonings (paprika, garlic powder, onion powder, etc.)
- Oil for frying (vegetable, canola, or peanut oil)
Instructions:
1. Parboil the Ribs:
- Cut the ribs into individual pieces if not already separated.
- Parboil the ribs in boiling water for 20-30 minutes or until tender but not falling apart.
- Drain and dry the ribs thoroughly with paper towels. Let them cool completely.
2. Prepare the Egg White Mixture:
- In a mixing bowl, beat the egg whites until slightly frothy.
- Add the chicken bouillon powder, cornstarch, flour (if using), baking powder, salt, pepper, or any other seasonings.
- Whisk the mixture until it is smooth and well combined. The cornstarch and flour will give the egg white mixture more substance, creating a light coating that will crisp up during frying.
3. Coat the Ribs:
- Dip each rib into the egg white mixture, ensuring it is well-coated.
- Let any excess mixture drip off, ensuring a thin, even coating on the ribs.
4. Frying:
- Heat oil in a deep fryer or a large pot to 350°F (175°C). Use a deep-fry thermometer to maintain the correct temperature.
- Fry the ribs in small batches to avoid overcrowding, which can lower the oil temperature.
- Fry the ribs for about 4-6 minutes, or until they are golden brown and crispy.
- Remove the ribs from the oil and place them on a wire rack over a baking sheet to drain excess oil.
5. Post-Frying:
- While the ribs are still hot, you can sprinkle them with additional seasoning if desired.
- Let the ribs rest for a few minutes before serving to allow the coating to set and the juices to redistribute.
Tips:
- Enhance Flavor: Since egg whites are more neutral in flavor than whole eggs, the seasoning you add to the mixture will stand out more. Feel free to increase the amount of chicken bouillon powder if you want a more intense flavor.
- Texture Considerations: Egg whites create a lighter, crispier coating. Ensure the ribs are thoroughly dried and the coating is evenly applied for the best results.
- Oil Temperature: Maintain the oil temperature at 350°F (175°C) for optimal frying. If the temperature drops too low, the ribs may absorb more oil and become greasy instead of crispy.
By using egg whites and carefully seasoning the coating, you should achieve ribs with a flavorful, crispy texture that mimics the skin on chicken wings. Enjoy your cooking!
Another delicious looking rib 😋 😊😊 you make it look so easy to cook the perfect rib 😋 😊😊thank you for sharing 😋 😊 😀
❤Annie
You're welcome 🤗
wow that looks legit, doing these tomorrow.
Awesome, let me know how it goes 💪🏾
Of course I'm making these, yesssssss, I will let you know 😊❤
Please do!
I'm definitely trying this one😋😋😋
Let me know how it goes...
Now I never would have thought to deep fry ribs! That looks amazing!
Thanks, definitely give it a try...
Looks fire man! I did some Buffalo Baby Back Ribs on the grill recently man, so I know these are hittin’!
Yessir this works with baby backs too. I know the grill effect takes it up a notch 💪🏽💪🏽
Deep fry baptism...YOU GOT IT ! just AMAZING...love your style! 😛
Lol..thank you!
These were easily the best homemade ribs I’ve ever had. Thank you!
You're welcome. I'm glad you enjoyed it😋
These looks so tasty 😋
I'm making these tomorrow but with boneless ribs. Yum.
Yes, great choice. Let me know how it goes.
@@AllWingsEverything I didn't use as much spice but oh my! Delicious. And the leftovers. So good. Thank you for your videos.
I'm going to try these one day because I've never had them but I've saw them and it always makes my mouth water😋😋😋. Don't start Ike about the spice🤭🤭🤭🤫
You have to try these.... let's not continue to say one day, let's set a date😉
@@AllWingsEverything ok after I'm feeling better I'll let you know😘🤗🤗🤗
I haven’t tried frying ribs before but these look 👀 delicious, that I must try. I love ❤️ the different take on regular recipes, and that’s why I love ❤️ your channel. I could eat a couple of those right from the tv. “Man Oh Man”, Eyes 👀 closed too!!
I appreciate this feedback. Thanks so much 🙏🏾
Love this channel, can’t wait to try these. They look 🔥
Thanks, I appreciate it?
FRIENNNDD there is def something in the air in the DR! You’re doing the d%@n thing in these videos. Str8 🔥🔥🔥. Have ribs in the freezer so you know what’s about to happen. I’ll let you know 🥰. Appreciate all the 🔥 content! 200k and beyond 🚀
I know it got me showing my @$$🤣😂
I'll have a deep fried rib over a fried pork chop any day. Deep fried ribs just have more flavor and then you went over the top and added all them other ingredients oh man hell to the yessss.
Lol ...I love me a fried pork chop so that's a hard one for me😂🤣
Lord have mercy got my mouth watering🤤🤤🤤🤤🤤
Lol 🤣🤣
These look FIRE!! 🔥 👌🏾 Definitely trying!
Yessiiir!
Definitely putting this high up on my list!
Thanks Spinelli!!
Yessir 👍🏾
Very nice
Thanks
In my Johnny Gill voic....YOU GOT ME SAYING...MY MY MY...MY MYMY 😊
🤣😂
Thank you 😊
You're welcome as always Belinda😊
Looks Dam good 👍
Thanks 👍. I appreciate it 🙏🏾
🔥🔥🔥🔥🔥🔥
Nice
Yessiiir. A must try here...💪
@@AllWingsEverything yes sir already making the shopping list.
Wait Baby bruh- get a napkin, pat my brow and give me a cigarette. This did it for me lol. These are the best looking fried ribs I've seen-ever.
Lol...yes ma'am these are 🔥💯🤗
❤❤❤
Just had to get out the big guns didn't you 😂😂😂❤❤❤🥰🥰🥰😋😋😋😋😋
I didn't think people was hearing me. So I had to go in the arsenal. 💪🏽💪🏽💪🏽
food porn.... I have never had fried pork ribs, but I'm gonna to try it!
Christina I think it's about time you try some....let start with these🙏🏾
Yummy … ❤ where do u buy the ribs ???? Ty
Where do you live?
Hey Man
I enjoy your videos One question for you What temperature is your oil?
Peace!!
350.
@@AllWingsEverything
Right on
Thanks
@honestfan442
I did not ask you Did I?
@honestfan442
Hahahaha Just nosy Trolll Hahaha
WOW!!!!!!!🤯Those ribs look really delicious😋An Extra "BIG"👍🏻ROCK ON!!!!!!!🤘🏻🤙🏻✌🏻
Oh yeah!💪💪💪💪💪
Yes, I would like to place an order for buffalo ribs please, may I ask how long is the wait time?
🤣🤣🤣🤣🤣
NOICE!!!!!!!
😎👍🏻👍🏻
It's a quick 10 minute wait💪🏽💪🏽
@@AllWingsEverything 😂😂😂
Can you Garlic Parmesan?🤩
Yep you can do Garlic Parmesan as well...
What kind of ribs did you use?
Spare ribs
First!!!!!!!
Are these baby backs or spare ribs. They look so meaty and fresh
Spare ribs, but you can do Baby backs also..
@AllWingsEverything thank you so much I will be making these ASAP
@@nenaseymour6495 you're welcome, but I need you to report back on what you think when you do 🙏🏾
💙🍖💙💙
What kind of ribs are these ? Can’t be spare ribs…..
Not sure. But use whatever type of Ribs you want.