Boneless Spare Ribs & Chicken Fingers Recipe
Make Boneless Spare Ribs & Chicken Fingers Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Spare Ribs
Chicken Fingers
Finishing & Serving
Method
Spare Ribs
- 1
Prep ribs
Pat the boneless spare rib pieces dry with paper towels. Season evenly with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp smoked paprika and 1 tbsp light brown sugar; rub the seasonings into the meat and let sit at room temperature for 15 minutes while you begin the chicken prep.
- 2
Sear
Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the rib pieces in a single layer (work in batches if necessary) and sear 2–3 minutes per side until browned. Remove and set aside.
- 3
Braise
Reduce heat to medium, add 1/2 cup chicken broth (or water) to the skillet to deglaze, scraping up browned bits. Return the seared ribs to the pan, cover, and simmer gently for 18–22 minutes until tender when pierced with a fork. If pan becomes dry, add a splash more broth.
- 4
Finish with sauce
Uncover, increase heat to medium-high, pour 1/2 cup barbecue sauce over the ribs and toss to coat. Cook uncovered 2–3 minutes to thicken the sauce and glaze the ribs. Remove from heat and let rest 3 minutes before serving.
Chicken Fingers
- 5
Season and marinate
Season the chicken strips with 3/4 tsp kosher salt and 1/2 tsp black pepper. Place in a bowl and pour 1/2 cup buttermilk over them, toss to coat, cover, and refrigerate for at least 15 minutes (up to 2 hours).
- 6
Make dredge
In a shallow bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, and 1/2 tsp baking powder. Season the mixture lightly with an additional pinch of salt and pepper.
- 7
- 8
Heat oil
Pour 2 cups neutral frying oil into a heavy skillet or Dutch oven and heat to 350°F (175°C) over medium-high heat. If you don’t have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle and float immediately.
- 9
Dredge and fry
Working one piece at a time, lift a marinated chicken strip from the buttermilk, let excess drip off, dip quickly into the egg wash, then toss in the flour-cornstarch mixture to coat thoroughly, pressing the coating onto the chicken. Shake off excess and carefully place into hot oil (do not overcrowd). Fry 3–4 minutes, turning once, until golden brown and internal temperature reaches 165°F (74°C). Remove to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven while frying remaining pieces.
- 10
Alternative oven-baked method
If you prefer to bake: preheat oven to 425°F (220°C). Place coated chicken fingers on a parchment-lined baking sheet sprayed with oil. Lightly spray tops with oil and bake 12–16 minutes, flipping halfway, until golden and cooked through.
Finishing & Serving
- 11
Plate
Arrange glazed boneless spare ribs and chicken fingers on a serving platter. Sprinkle chopped fresh parsley over both for color.
- 12
Serve
Serve immediately with lemon wedges and extra barbecue sauce for dipping. Recommend pairing: coleslaw, fries or a simple green salad.