Smoked Tempura Fried Ribs | Pit Boss Grills

Open the packaging of the baby back ribs using a sharp meat cutter.

Remove the membrane from the ribs using a rib prep tool.

Season the ribs with Bold Burger rub on both sides.

Place the ribs on the lower rack of the grill for roasting, flipping them every 15 to 20 minutes for about 2 hours.

Check the ribs for a roasted color after 2 hours of cooking.

Prepare for the braising process by cutting the ribs into sections.

Coat the ribs with soft butter and more Bold Burger rub.

Add 1 quart of unseasoned chicken broth to the ribs, then seal with plastic wrap and aluminum foil.

Increase the grill temperature to 300°F for the braising process, cooking for 1 to 1.5 hours.

Remove the ribs from the grill and allow them to cool.

Clean off excess fat from the ribs and cut them into single or double bone sections.

Prepare the tempura batter by mixing 2 cups of tempura flour with 1.5 cups of ice water until slightly thinner than pancake batter.

Dip the rib sections into the tempura batter, letting excess drip off before frying.

Heat the deep fryer and fry the battered ribs until crispy.

Plate the tempura fried ribs and top with Korean barbecue sauce, garnishing with green onion, toasted sesame, and whole toasted red chili.

Equipment Needed

Spice Level:

Allergens