Another Dry Rib Recipes

Steps:

• Cut your pork ribs into cubes or bite size pieces.
• In a ziplock bag mix soysauce, hoisin sauce, garlic powder& Onion Powder.
• Mix thoroughly.
• Put the pork pieces into the bag and refridgerate in the marinade as long as possible- overnight is best.
• When ready to cook the pork pieces- drain off any excess marinade.
• Mix together the flour and cornstarch in either a bowl or a bag.
• Put the pork pieces in to the flour mixture a few at a time to coat them.
• Tap off any excess flour and deep fry/fry in the heated oil.
• Sprinkle the cooked ribs with a bit more garlic after they are cooked.
• Serve hot or cold.
• Prep time does not include marinade time.

Steps:

• Whisk brown sugar in a medium bowl with a fork until texture is consistent and no chunks remain. Remove and discard any hard chunks.
• Add kosher salt, black pepper, onion powder, garlic powder, mustard powder, ginger, cumin, chili powder, paprika, white pepper, celery salt, allspice, cinnamon, and cayenne pepper; mix until all ingredients are evenly combined.
• Use as desired on beef or pork ribs.

Steps:

• Cut meat between bones and set aside.
• Measure soy sauce,water,sugar,garlic powder,salt and ginger into large bowl.
• Stir in flour.
• Add eggs and mix.
• Add ribs and stir carefully into mixture.
• Let stand 1/2 hour.
• Deep fry a few at a time in hot fat 375F til browned.
• (Quick Dry Ribs) add 1 tsp garlic powder or more to taste to pkg of Chicken Shake and Bake and put into bag.
• Shake damp ribs to coat and deep fry.