Fried Ribs w/Fennel Slaw

Ingredients

St Louis Style Ribs (sliced)

Flour

Cornstarch

Buttermilk

Eggs

Thinly sliced red apples

Olive oil

Vinegar

Honey

Chopped Onions

Fresh chopped ginger

Chopped garlic (feel free to use jarlic)

Red curry paste

Ketchup

Orange (for juice and zest)

Hoisin sauce

Soy sauce

Sesame oil

Seasonings (Tony Crackins Creole seasoning, lemon pepper seasoning, red pepper flakes, onion powder, salt and pepper)

Steps

For the ribs: Slice your slab of ribs into individuals. Place them in a bowl and generously season with Tony’s and lemon pepper seasoning. Once seasoned, crack the egg and put it into the ribs, along with the buttermilk. Massage the ribs thoroughly.

In a separate bowl, combine flour, cornstarch, and a touch of salt and pepper. Feel free to add some Tony’s if desired.

Preheat your canola oil to 350 degrees. Dredge the ribs into the seasoned flour. Fry for 5-8 minutes, depending on how much meat is on the ribs.

For the sauce: In a hot pan with some olive oil, saute the onions, garlic, and ginger until soft. Next, add the red curry paste, hoisin, ketchup, and sesame oil. Next, grate some of the zest off of the orange into the sauce, and then squeeze in the juice. Mix and let cook on low for 5-10 minutes.

For the slaw: Chop the bulb of the fennel. You will not use the green part. In a bowl, combine vinegar, olive oil, honey, red pepper flakes, onion powder, salt and pepper. Once whisked together, add in the apples and fennel and toss.

Put it together: Toss the fried ribs into the Asian sauce, or place the ribs on a plate and top with the sauce. Next, place your apple fennel slaw on top.

Knife. Fork. Eat