Football Fare II

I think what caught my attention about the recipes provided by the competition barbecue and grilling team Smoke In Da Eye is that each one was a bit more outrageous than the last.

Most people would be happy to be served ribs on Super Bowl Sunday, but Smoke In Da Eye takes ribs to a new level.

“Anyone can heat up a Cryovac package of sub-par, store-bought ribs, but imagine the look on guests’ faces when you present a platter of deep-fried, Panko-crusted ribs. The key to making these extra tasty is to smoke the ribs then frying them (aka smo-frying).

Deep Fried Barbecue Ribs

Preheat oil in a Dutch oven or fryer to 350 degrees.

In three separate bowls or three gallon-sized zip-lock bags, place 1 cup flour, seasoned with favorite barbecue dry rub; 3 eggs, beaten; and 1 ½ cups Japanese Panko bread crumbs.

Using 1 rack of cooled pork spare ribs, pre-smoked and lightly sauced, separate rack into individual ribs. Dredge ribs first in the flour, then egg, then Panko.

Working in small batches, 2 to 3 ribs at a time, depending on size of fryer, fry ribs until golden brown, turning once halfway through. The ribs are precooked, so you should only need to cook them for approximately 6 minutes. Remove from fryer and allow to drain on paper towels.

Stack the ribs on a platter and serve immediately with the side of your favorite barbecue sauce.