Deep fried babyback ribs with chimmichurri

Name: Deep fried babyback ribs with chimmichurri
Yield: Dinner for 2 people
Ingredients: 2 pieces baby back ribs /en/bbq-meat/low-slow/spareribs.html; 300 grams flour; to taste BBQ rub; 1 bunch parsley; 1 bunch coriander; 1 half red onion; 1 red chili; 2 garlic cloves; 300 ml olive oil; 100 ml red wine vinegar; 1 lime

Winner 2024

Ingredients

Dinner for 2 people

2 pieces Baby back ribs

300 grams Flour

To taste BBQ rub

1 bunch Parsley

1 bunch Coriander

1 Half red onion

1 Red chili

2 Garlic cloves

300 ml Olive oil

100 ml Red wine vinegar

1 Lime

Fried spareribs? Yes we can! Perfect when you’re craving super-fast ribs. After seasoning, these ribs only need a quick dip in the fryer and then a toss with a chimichurri-style sauce. A real winner if you don’t have much time but still have fresh spareribs waiting in the fridge.

Method

Take the ribs out of the fridge and cut them into individual pieces.
Place some flour in a large bowl and mix in a BBQ rub for extra flavour.
Coat the ribs evenly in the flour mixture.
Heat the fryer to 180°C and fry the ribs until golden brown and cooked through.
Meanwhile, finely chop the herbs, onion, garlic and chilli. Combine them in a bowl with lime juice and red wine vinegar.
Whisk in the olive oil and finish with salt and pepper to taste.
As soon as the ribs come out of the fryer, toss them in the chimichurri in a separate bowl so they get evenly coated.
Serve immediately while hot — absolutely finger-licking good.