st louis ribs
St Louis Ribs Fingers with Sweet & Sour Sauce
Medium
3,5h
4 Servings
Appetizer
St Louis Ribs Fingers with Sweet & Sour Sauce

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 for St louis Ribs Fingers with Sweet & Sour Sauce

 

Ingredients

  • 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

  1. 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.  
  2. 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.   
  3. 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. 
  4. 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. 
  5. 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. 
  6. 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! 
TOP RECIPES
Grilled 4-Bone Ribeye Rack with Aioli & Asparagus
Grilled 4-Bone Ribeye Rack with Aioli & Asparagus
The Wolf Smashburger, CG Style
The Wolf Smashburger, CG Style
Puff Pastry Pizza With Sliced Cured Coppa, Apple & Burrata
Puff Pastry Pizza With Sliced Cured Coppa, Apple & Burrata
Red Wine Braised Ibérico Pork Coller "Coppa" with Mashed Potatoes
Red Wine Braised Ibérico Pork Coller "Coppa" with Mashed Potatoes
Huevos Rotos with Ibérico Secreto Steak
Huevos Rotos with Ibérico Secreto Steak

Drop a Comment

All comments are moderated before being published

Shop Collection

FATHER'S DAY GIFT BOX
Regular price $249.00
ULTIMATE FATHER'S DAY GIFT BOX
Regular price $299.00
Build A Custom Box
Regular price From $150

Related posts

quince jelly
quince jelly
Quince with Venison

Quince with Venison

"This impressive dish is all about sweet and savory, and using quince fruits, called \"membrillo\" in Spanish, to add ca..."

Iberian cuts
Iberian cuts
Why Ibérico Cuts Vary in Weight

Why Ibérico Cuts Vary in Weight

articles
articles
Braised Oxtail

Braised Oxtail

"Tracing back the history of Spain's best dishes is a way to keep the recipes alive. Oxtail was found in De Re Coquina..."

Sign up to save 20% on your first order.

We’ll send you recipes, product guides, and exclusive offers especially for you.

RECIPES BY FEATURED CUTS

Subscribe for recipes, culinary inspo, and first dibs on new products.

secure-method