Post by jcrosscatahoulas on Oct 4, 2007 9:04:59 GMT -5
Take a rack of ribs, and cut them apart into individual 'bones'. Leave the fat on if there's any there. (I do domestic pork ribs this way too)
Salt and pepper to taste. (NO FLOUR BATTER - just the salt and pepper)
In shallow grease, fry them until browned. (I usually cook on Med High)
Talk about some FINE eatin'! That is an unspoken rule....take what ya want, but jcross gets the ribs.
Salt and pepper to taste. (NO FLOUR BATTER - just the salt and pepper)
In shallow grease, fry them until browned. (I usually cook on Med High)
Talk about some FINE eatin'! That is an unspoken rule....take what ya want, but jcross gets the ribs.
