Editor’s Note: Elite Series pro Terry Scroggins has long been known as a great cook. In this column, he shares instructions on how to cook some of his favorite foods. See his other recipes for Pork tenderloin, Tequila chicken, Venison kabobs, Mustard fried venison, Beer can chicken, Peanut butter cup pie, Smoked ribs with red pepper jelly, Shrimp-stuffed jalapeños, Crab-topped grouper, Teriyaki injected tenderloin, Grilled spaghetti.
For this month’s recipe I figured I’d give my grill a break and tell y’all about a quick, easy, and delicious recipe for your fryer. Fried Ribs! I love grilling or smoking ribs as much as anyone, but a lot of folks don’t know you can also fry ribs. I fixed up a batch of them a few months back at the Toyota Bonus Bucks Owners Tournament and folks couldn’t get enough of them! Nothing tricky about this one at all, it is about as easy as it gets. Get a rack of ribs, follow my instructions, and give it a try the next time you have friends over.
Ingredients: One or more racks of St. Louis Ribs depending on how many people you are serving, one box of House Autry Chicken Batter, Goya Adobo All Purpose Seasoning
Tools: Fryer – Rice oil – Tongs for fryer – Knife – Pan for mixing the ribs with the batter.
Cook time: Set grease around 325 degrees and cook for five to seven minutes.