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FOR THE RIBS
- (1) 2 3/4 – 3 lb. package of pork spareribs
- 1/4 cup McCormick® Grill Mates Brown Sugar Bourbon Seasoning
- 1 tablespoon kosher salt
FOR THE WHISKEY GLAZE
- 6 cloves of garlic, grated with a hand grater or chopped very fine
- 1 tablespoon canola or vegetable oil
- 1/2 cup water
- 3/4 cup pineapple juice
- 3/4 cup brown sugar
- 1/2 cup teriyaki sauce
- 1/2 cup whiskey
- 1/4 teaspoon cayenne pepper
- 1 1/2 tablespoons cornstarch mixed with 1 1/2 tablespoons water
FOR BREADING THE RIBS
- 2 cup flour
- 1 tablespoon McCormick® Grill Mates Brown Sugar Bourbon Seasoning
- 1 tablespoon kosher salt
- 1/2 teaspoons fresh ground black pepper
- 3 eggs beaten with 1 tablespoon water
- Vegetable or canola oil for frying
- Preheat the oven to 350º.
- Place the rack of ribs on a foil lined baking sheet.
- Rub the ribs with the the Grill Mates Brown Sugar Bourbon Seasoning mixed with the salt.
- Cover the ribs with another sheet of foil and fold the ends in to seal up the ribs and cook for 1 1/2 hours.
- Start the glaze while the ribs are cooking. Add the oil to a pot over medium heat, then add the grated garlic and let cook for one minute, stirring.
- Carefully pour in the whiskey and let reduce for 2 minuets.
- Add the rest of the ingredients for the glaze (except the cornstarch mixture) and cook over medium heat for 10 minutes.
- Mix the cornstarch with the water and pour into the glaze, whisking as you pour.
- Cook and thicken for 10 minutes, then cover and set aside.
- When the ribs are done take them out of the foil and let cool slightly.
- Get a large, heavy bottomed pot and fill it half way with canola or vegetable oil and heat the oil up over medium heat until it reaches 350 degrees.
- While the oil is heating up you can get the ribs ready to fry. Cut each rib separately (you should have 14-16 individual ribs)
- Mix the flour with the tablespoon of the grill seasoning, the salt and pepper in a bowl. In another bowl, beat the eggs together with the water.
- Take each rib and coat first in the flour, shaking off the excess, then in the egg wash and then back again in the flour.
- Place on a plate and repeat with the remaining ribs.
- Once the oil comes to temperature, start frying about 4-5 ribs at at time for 5 minutes until the breading is slightly browned and crispy.
- Repeat until all the ribs are fried and place on a paper towel lined plate to drain.
- At this point (if you’re not ready to eat) you could place the ribs in a 250º oven and keep them warm until your ready to serve.
- When you’re ready to eat, take the ribs and dip them in the glaze (warm it up again if you’ve had them in the oven) until they’re well coated.
- Serve with additional sauce on the side.