Recipe: Texan-style fried pork ribs

By Donna Hay

2 comments
Texan-style fried pork ribs. Photo / Donna Hay Magazine
Texan-style fried pork ribs. Photo / Donna Hay Magazine

Serves 4

• 700ml tomato puree
• ½ cup golden syrup
• ¼ cup worcestershire sauce
• 2 Tbsp smoked paprika
• 1 litre chicken stock
• Sea salt and cracked black pepper
• 1kg pork ribs
• Vegetable oil, for deep-frying
• 1 ½ cups plain flour, for dusting
• 2 cups buttermilk
• Lime wedges, to serve


1. Place the tomato puree, golden syrup, worcestershire sauce, 1 Tbsp paprika, stock, salt, pepper and ribs in a heavy-based saucepan over medium heat. Cover with a lid and cook for 1 hour or until tender.

2. Carefully remove the ribs and set aside. Place 2 cups of the cooking liquid in a medium saucepan over high heat and cook for 15 minutes or until thickened and deep-red in colour. Set aside.

3. Heat the vegetable oil in a large, deep saucepan over medium heat until the temperature reaches 180C on a thermometer. Add the remaining paprika to the flour and mix to combine. Cut the ribs, dip into the buttermilk and dust in flour.

4. Deep-fry, in batches, for 1-2 minutes or until golden. Drain on absorbent paper. Serve immediately with the lime and sauce.


Tips and tricks

• For a more intense flavour and tender result, marinate the ribs overnight.
• Keep the marinated ribs in the freezer for up to three weeks for easy dinner options.
• Simply defrost in the fridge before cooking.
• You can also add a kick of spice to any of the recipes with dried chilli flakes.

For more recipes visit the Donna Hay website, www.donnahay.com.

- NZ Herald

Have your say

We aim to have healthy debate. But we won't publish comments that abuse others. View commenting guidelines.

1200 characters left

Sort by
  • Oldest

© Copyright 2014, APN New Zealand Limited

Assembled by: (static) on production bpcf03 at 25 Nov 2014 10:43:24 Processing Time: 1074ms