When one hears "pork ribs," more often than not, the first thing that comes to mind are the barbecued pork ribs -- those dry-rubbed, oven-braised, grill-smoked or slow-cooked bone-in ribs slathered in sauce. Nothing beats the joy of eating them with bare fingers accompanied by a pint or two of one's favorite beer. I often wondered why food places serving barbecued pork ribs don't provide customers with the same bibs they use at restaurants serving crab.
If you don't want to deal with the mess and the sticky sauce, here's a thought: how about preparing your pork ribs breaded and fried. You can still eat them with your fingers (there's no other way)!
For this recipe, I simply seasoned my pork ribs with salt and pepper, rolled them in flour, dipped them in beaten egg and coated them with breadcrumbs before frying them. Believe it or not, they satisfied my craving for both fried chicken and fried pork chops -- all at the same time!
Receta Fried, Breaded Pork Ribs
American