Instructions

1. Preheat the oven to 350º.
2. Place the rack of ribs on a foil lined baking sheet. Rub the ribs with the the all purpose seasoning, then wrap the ribs with foil. Cook for 1 1/2 hours until the ribs are tender. The temperature should be approximately 200 degrees on an instant read thermometer.
3. Make the glaze while the ribs are cooking. Add the oil to a pot over medium heat, then add the grated garlic and let cook for one minute, stirring. Carefully pour in the whiskey and let reduce for 1 minute. Add the rest of the ingredients for the glaze (except the cornstarch mixture) and cook over medium heat for 8-10 minutes to let the glaze reduce.
4. Mix the cornstarch with the water and whisk into the glaze. Simmer for 2-3 minutes to thicken, then cover and set aside.
5. When the ribs are done take them out of the foil and let cool slightly.
6. Get a large, heavy bottomed pot and fill it half way with canola or vegetable oil and heat the oil up over medium heat until the oil reaches 350 degrees.
7. 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)
8. Mix the flour with the tablespoon of the all purpose seasoning, the salt and pepper in a bowl. In another bowl, beat the eggs together with the water.
9. Take each rib and coat first in the flour, shaking off the excess, then in the egg wash and then back again in the flour. Place on a plate and repeat with the remaining ribs.
10. 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 and place on a paper towel lined plate to drain. 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.
11. When you’re ready to eat, take the ribs and dip them in the glaze (warm the glaze up again if you need to) until they’re well coated.
12. Serve with additional sauce on the side.