I’m going totally over the top with these Chicken Fried Ribs with Whiskey Glaze!
I’ve never had chicken fried steak before – another shocker. So I asked the wife what it was all about.
So I find out that it has nothing to do with chicken and that it’s called “chicken fry” because the method and the breading is similar to what you would use to fry chicken.
So…what else could I “chicken fry”?
Another trip to the store and I found a nice rack of ribs in the butcher department.
Am I actually going to fry ribs you ask? Yes I am.
And then I’m going to toss them in a Crown Royal whiskey glaze.
Can you imagine putting out a platter of these Chicken Fried Ribs with Whiskey Glaze for Super Bowl? You’ll be the house that everone always wants to come back to.
Start by putting a dry rub on the ribs and cooking them in the oven for an hour and a half.
You can put together the whiskey glaze and let that start cooking down while the ribs are in the oven. I used Crown Royal for these ribs since it’s a special day – game day that is. And I really love the smooth flavor of Crown Royal…so why not add it to my ribs? And use it I did. There’s a lot of whiskey in this glaze…
Get the rest of the glaze ingredients in the pot and let it cook down for about 10 minutes. Then you’re going to thicken it up with a cornstarch mixture and let it cook for another 10.
When the ribs come out, section them and let them cool.
Now time for the fry.
Coat the ribs in seasoned flour, dip them in the egg and back again in the flour.
Now give them a fry in that oil – just five minutes to give them that crispy, fried coating we all love.
Then toss them up in that Crown Royal whiskey glaze and serve.
Messy – yes.
Unbelievable – hell yes.
Make sure you have lots of napkins for this one!
And definitely a glass of whiskey on the side.
- (1) 2 3/4 - 3 lb. package of pork spareribs
- 1/4 c. McCormick® Grill Mates Brown Sugar Bourbon Seasoning
- 1 T. salt
- 6 cloves of garlic, grated with a hand grater or chopped very fine
- 1 T. canola oil
- 1/2 c. water
- 3/4 c. pineapple juice juice
- 3/4 c. brown sugar
- 1/2 c. teriyaki sauce
- 1/2 c. Crown Royal Whiskey
- 1/4 t. cayenne pepper
- 2 t. cornstarch mixed with 2 t. of water
- 2 c. flour
- 1 T. McCormick® Grill Mates Brown Sugar Bourbon Seasoning
- 1 T. salt
- 1/2 t. fresh ground black pepper
- 3 eggs beaten with 1 T. water
- Vegetable or canola oil for frying
- Preheat the oven to 350º.
- Place the rack of ribs on a foil lined baking sheet.
- Rub the ribs with the 1/4 c. of the McCormick® Grill Mates Brown Sugar Bourbon Seasoning mixed with 1 T. of salt.
- Cover the ribs with another sheet of foil and fold the ends in to seal up the ribs.
- Cook for 1 1/2 hours.
- While the ribs are cooking you can start your glaze.
- Add the oil to a pot over medium heat.
- Add in the grated garlic and let cook for one minute, stirring.
- Carefully pour in the whiskey and let reduce for 2 minuets.
- Now you can add the rest of the ingredients for the glaze, except the cornstarch mixture.
- Let the glaze cook over medium heat for 10 minutes.
- Mix the cornstarch with the water and pour into the glaze, whisking as you pour.
- Let the glaze cook and thicken for 10 minutes, then set aside.
- When the ribs are done, take them out of the foil and let cool slightly.
- Get a large, heavy bottomed pot and fill it half way with canola or vegetable oil.
- Heat the oil up over medium heat until it reaches 350 degrees.
- While the oil is heating up you can get the ribs ready to fry.
- Cut each rib separately (you should have 14-16 individual ribs)
- Mix the flour with the tablespoon of the grill seasoning, the salt and pepper in a bowl.
- In another bowl, beat the eggs together with the water.
- Take each ribs and coat first in the flour, shaking of the excess, then in the egg wash and then back again in the flour.
- Place on a plate and repeat with the remaining ribs.
- Once the oil comes to temperature, start frying about 4-5 ribs at at time for 5 minutes until the breading is slightly browned and crispy.
- Repeat until all the ribs are fried.
- At this point (if you're not ready to eat) you could place the ribs in a 250º oven and keep them warm until your ready to serve.
- When you're ready to eat, take the ribs and dip them in the glaze (warm it up again if you've had them in the oven) until they're well coated.
- Serve with additional sauce on the side.