Sinigang Ribs
Welcome to a delectable twist on a classic Filipino dish! Get ready to tantalize your taste buds with our mouthwatering recipe for Deep-Fried Pork Sinigang Ribs. In this unique rendition, we're taking succulent pork ribs and infusing them with the aromatic flavors of sinigang, courtesy of Mama Sita's Sinigang mix. Brace yourself for a culinary adventure that combines slow cooking in the oven, a crispy breaded coating, and the deep-frying technique that will leave you craving for more. So, grab your apron and let's dive into this unforgettable gastronomic journey!
Ingredients
1 rack pork ribs
4 tsp Mama Sita's Sinigang mix
2 tsp Rufina patis (fish sauce)
1 cup flour
6 cups vegetable oil
Directions:
Prepare the ribs by removing the membrane from the underside of the rack. This will help the meat cook more evenly and allow the flavors to penetrate better.
Rub both sides of the rack with 2 tsp of the Rufina patis (fish sauce) to add flavor and tenderize the meat. You can use your hands or a brush to evenly coat the ribs.
Sprinkle 3 tsp of Mama Sita's Sinigang mix on both sides of the ribs. Reserve 1 tsp of the sinigang mix for later use. Use your hands to rub the seasoning onto the meat, making sure it's evenly distributed. Place the seasoned ribs in a large dish or baking tray, and refrigerate for at least 1 hour or overnight. This will help the flavors develop and tenderize the meat.
Preheat the oven to 275°F (135°C). Remove the ribs from the refrigerator and wrap them tightly in aluminum foil, sealing the edges to prevent steam from escaping. Place the foil-wrapped ribs on a baking tray and bake in the preheated oven for 4 hours.
Remove the ribs from the oven and let them cool slightly. Open the foil carefully to avoid getting burned by the steam. The meat should be tender and falling off the bone at this point.
Slice the ribs individually into serving-sized pieces using a sharp knife. Set them aside.
Heat the vegetable oil in a deep fryer or a large pot until it reaches a temperature of 350°F (180°C). If you don't have a thermometer, you can test the oil by dropping a small piece of bread into it. If it sizzles and turns golden brown in 1-2 minutes, the oil is hot enough for frying.
Place the flour in a shallow dish or a pie plate. Dredge each rib piece in the flour, shaking off any excess. This will create a crispy coating on the outside of the meat when fried.
Working in batches, carefully place the coated rib pieces into the hot oil. Fry them for about 3 minutes or until they turn golden brown and crispy on the outside. Use a slotted spoon or tongs to transfer the fried ribs to a paper towel-lined plate to drain any excess oil.
Sprinkle the reserved 1 tsp of Mama Sita's Sinigang mix over the hot fried ribs to add more flavor and serve immediately while they are still hot and crispy.