Crispy Bbq Spare Ribs Recipe
Chili and lime rubbed smoked pork ribs lightly battered, fried and glazed with fish sauce caramel. Served with salad of mango, pickled fennel, ginger, and herbs. (gf*)
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Ingredients
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Ribs
Fish Sauce Caramel
Salad
Method
Prepare the Ribs
Rub the Ribs
In a small bowl, mix chili powder, lime zest, salt, and black pepper. Rub this mixture all over the pork spare ribs. Let marinate for at least 2 hours, preferably overnight.
Smoke the Ribs
Preheat your smoker to 225°F (107°C). Smoke the ribs for about 4 hours until they are tender and infused with smoky flavor.
Prepare the Fish Sauce Caramel
Make the Caramel
In a saucepan, combine brown sugar, fish sauce, and water. Cook over medium heat, stirring constantly until the sugar dissolves and the mixture thickens to a syrupy consistency, about 10 minutes.
Prepare the Salad
Fry the Ribs
Batter and Fry
Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Dredge the smoked ribs in all-purpose flour, shaking off excess. Fry in batches until golden and crispy, about 5-7 minutes. Drain on paper towels.
Glaze with Caramel
While the ribs are still hot, toss them in the fish sauce caramel until well-coated.
Serve
Plate the Dish
Serve the crispy BBQ spare ribs with the mango salad on the side. Drizzle with any remaining fish sauce caramel for added flavor.