What’s better than marinated, slow-cooked Ibérico pork ribs? Fried slow-cooked Ibérico ribs. Get St. Louis ribs to that fall-off-the-bone texture with a spiced soy marinade and three hour stint in the oven. Then carefully remove the meat between each rib, bread and fry 'em crispy, and serve with sweet and sour dipping sauce.
Recipe: Pork Fingers with Sweet & Sour Sauce
Serves: 2 as a main, 4 as a starter
Time: 3 ½ hrs
Ingredients for Pork Fingers with Sweet & Sour Sauce
- 1 28-35 oz. rack Campo Grande St. Louis Ribs
- 2 Tablespoons extra-virgin olive oil
- 2 Tablespoons soy sauce
- 1 teaspoon salt
- 1 Tablespoon honey
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 3 Tablespoons sweet and sour sauce
- 1 cup panko
- 2 eggs, whisked
- 1 cup flour
- Frying oil
Preparation for Pork Fingers with Sweet & Source Sauce
- Remove the outer membrane covering the bones of the ribs. This helps keep them juicy as they cook and allows the bones to separate easily.
- Mix olive oil, soy sauce, salt, honey, paprika, garlic powder, and ginger in a large container and place the ribs inside. Rub the marinade all over the ribs and let sit overnight in the fridge. If you don’t have time, you can still go ahead and cook them with the marinade and they’ll be delicious.
- When you’re ready to cook, place the ribs on a foil-lined baking sheet and cook in the oven at 250ºF for 3 hours.
- Once cooked, the meat should easily slide right off the bones. Cut the meat into strips like chicken fingers and coat them in 1-2 Tablespoons of sweet and sour sauce. Set aside.
- Set out three shallow bowls and place flour in the first, the whisked eggs in the second, and panko in the last. Dip each strip first into the flour, then the egg, and finish with the panko. Repeat until all the meat is breaded.
- Fry pork strips in oil for a few minutes until golden brown. Serve with a small bowl of remaining sweet and sour sauce for dipping. ¡Buen provecho!