DEEP FRIED RIBS THAT ARE ABOUT TO BLOW YOUR MIND! | SAM THE COOKING GUY

[@maxk92]

I wish you would've filmed the rib lover Chance's reaction to the deep fried ribs. Definitely looks very tasty!

[@christopherwray4788]

I wish you would’ve not put that face in your profile pic, jump scare

[@fonzylopez5806]

always been a fan of deep frying ribs. Puerto rican relatives used to always fry pork cubes. So I decided to simmer the ribs in some seasoned water then deep fry em like we used to have those pork cubes. Then toss em in a citrusy mojo sauce. love fried ribs.

[@liammalarky3483]

In Scotland, we take the caul off, separate the ribs, boil and cool them, and then deep fry in oil. Now I air fry them after boiling, etc. It works a treat. 10 mins at 200°C. Pause and coat them in sauce, AF for another 5 mins. Crispy and soft, and they fall off the bone.

[@dhum2770]

In a way, you made rib 'buffalo wings'. My suggestion to help - just put them in a big bowl after the deep-fry and toss them in the BBQ sauce instead of brushing. More sauce everywhere...

[@maustank8864]

I think I’ll try this recipe and use potato starch. Look awesome.

[@user-qm9oo2fd2o]

Fifty years ago my first job was a cook at KFC. We sold ribs for a while that were amazing. We cut the ribs to separate then breaded and pressure cooked just like the original recipe chicken. Once done, we sauced and baked to set the sauce. Like I said…They were amazing.

[@christopherwray4788]

shush old head

[@terrysimpson5564]

These take me back to the beautiful cheapo breakfast chop with the “2 eggs any style Toast and jelly” at so many walk in places in the 70’s

[@itszafti]

Sam and the boys I want to say thank you. Few things are truly consistent in life. But being able to sign into KZbin as the last thing for the day, for years running, and having your video to watch consistently on MWF deserves a sincere thank you

[@ronaldyeater3322]

Lol, that hacks been around forever. I do on a weeknight when crave ribs and cant smoke 5-7 hours, or oven. Oven 45 min to hour, Fry, sauce and in oven 10 min or so, if need. Looks great tho sam👍, hope everyone benefits. Can just season and fry, reseason, sauce, wrap and oven 1 hour also.

[@adammoore7447]

Years ago, I worked in a restaurant where we Sous Vid the ribs; then for an order, we flash-fried them, sauced them, and put them under the broiler to set the sauce. Epic!

[@johnamos4862]

Have followed your rib recipes for years. Noted the use of rub and rack. Liked both the changes. Would love to see a show making chicken tamales.

[@KochenRezepteGarten]

Great Recipe ❤best wishes from Germany 🇩🇪

[@DonPandemoniac]

Looks good! For a next ribs recipe I'd like to suggest marinating them in apple juice with a squeeze of lime, ginger & garlic and a splash of soy. Couple of slices of Holland pepper in there would also be a good idea.

[@jeanineskitchen2607]

what an idea

[@parrothead597]

Hey. Relatively new to your channel. I love your delivery and showing how simple it is to cook great tasting food. I Would love to see a few recipes for easy weeknight dinner ideas for those of us with kids who may be picky eaters.

[@filipfaraci2751]

After reflection: Good enough!!!! Thank YOU

[@SupplyGuyOU812]

"But if there's bubbling, there's something there". -Red Cross Lifeguard Manual.

[@bradosborne5044]

How about your take on the Midwest's Giant Pork Tenderloin Sandwich. I have been told the west coast doesn't know about them.

[@tatg69]

This reminds me of a dish I make. Get some chain ribs and marinate them in hoisin, soy, GP and OP overnight, dredge in flour and corn starch and fry, add more garlic powder at the end. The marinade gives a bit of a Chinese BBQ vibe. No pre baking required. I didn't finish this video before posting this and you already know about dry garlic ribs... Of course you do my Canadian brother.

[@elizabethmcgregor1736]

My late dad and I used to have a friendly competition around who could make the best Fried Egg Sandwich. I dare you to beat my classic recipe: Sourdough, soft/easy egg, bacon, one slice of cheddar, horseradish, crispy lettuce, and thinly sliced tomato. Grilled to perfection.

[@jasonclift7253]

I had heard of these, but being from Texas, I was screaming blasphemy until we tried them about a year ago at a soul food restaurant in Greenville and they were terrific! Thanks for sharing!

[@hoosiered471]

I've been trying to find the proper instructions for this method. Thanks Sam!!!!

[@Paul-ng4jx]

Look for his deep-fried ribs recipe I followed this guy for years. He’s an awesome chef.

[@michaelberk6374]

Sam & co - long time fan and subscriber here... love you guys. Been waiting for the day you make a buffalo chicken dip!! Especially with football season here. Maybe even buffalo chicken egg rolls, or philly egg rolls

[@50freeport]

Sam, you should put all of your favorites into a STCG cookbook!

[@ashleyjorge5096]

I’m making this recipe for sure! Thanks

[@outabeat]

I'm going to try this. I usually just bake them for a few hours. But frying them is interesting. I need to try it.

[@Thegypsy8244]

Make the dry garlic spareribs from the Chinese spot 😮

[@YaNKeeR_]

More air fryer recipes please! Love your channel

[@JeffWok]

SOOOOOO glad you did this. Me and most others get caught up trying to do ribs like everyone else. Can't wait to try this.

[@toddstringer6271]

Hey team… we need a Chinese Food for 3-4 people episode. Do a bigger episode making a big Chinese Food family smorgasbord

[@andrewmendoza8165]

Sam, love your humor and honesty. I will say watching you burn your hands constantly is a crack up. Dude, get longer tongs or don't. lol

[@wildwestunlimited]

Let's get something straight here...... THIS is one of my all time FAVORITE channels on YT!! ..... I get SOOOO MANY great ideas on what to cook and how from Sam. The one thing I'm not going to do is fry anything in a deep fryer. Why? ..... WHAT the heck do I do with all the oil when I'm done? Throw it down the drain? NO, I like my pluming draining free and with NO clogs. Oil costs $$$ so just throwing it all away after you use it once it not my definition of using my $$$ wisely. Plus I don't have a deep fryer. HOWEVER, if there was a restaurant close by me that makes ribs like this, I'd buy and eat 'em up!! Again, LOVE the channel AND Sam!!

[@dalenicholson7089]

I made a slight variation but they came out absolutely fire , I'm definitely breaking this one out at the family get together

[@FreeBird614Two]

Wow, never thought of frying ribs.... will definitely need to try this! The rub of course is one of the keys.

[@DanielFlores-ru4ij]

I'm thinking how about chicken fried steak or chicken fried chicken?

[@JorgeRuiz-fx1lg]

Greetings from Miami, Fl. This recipe looks delicious !! Will definitely try it. Can you do an episode where you deep fry a pork shoulder?

[@filipfaraci2751]

Thank you. Finally. Almost Western Canadian fried ribs. But.close enough. THANK YOU

[@dennisthain3704]

This looks like a big change up from your other ribb recipies I will definately give this a try. Thanks Sam and the guys,

[@robwilkie5382]

These are absolutely epic!!!

[@kathydunlap5345]

Ribs are da bomb. Husband is drooling. ❤❤❤❤❤

[@HyperactiveNeuron]

These look amazing and pomegranate molasses sounds delicious 🤤

[@deadbybears9563]

Would love to see you guys make chicken pot pie inside a pumpkin.

[@theneighborskitchen]

This looks AWESOME!! Thanks for sharing, gents

[@ryansegovia8515]

Sam, you should do a series this month about “new ideas of what to do with Thanksgiving leftovers” beyond the normal stuff

[@tedjackson2716]

Can you PLEASE do an episode on the Dry Garlic Spare Ribs you talked about from that Chinese Restaurant? Maybe also a saucy version too? Those are awesome!

[@TheLastMiller]

Suggestion on what to make? Sushi Rolls / sashimi with various sauces. Would love to see your take on this! Cheers fom Oregon!

[@BoudicasQuest]

would you consider doing any sort of casserole?

[@wells19874]

I love this channel. He makes cooking so wholesome 😅

[@Lisa1212]

I've been making deep fried ribs for many years...our favorite way to eat them!!!

[@TheRealBobBasher]

Trying to figure out if smoking then deep frying might be epic. Give it a go Sam!

[@Freabyrd]

Just did this today 🔥 It's actually my favorite Way to eat ribs lately 👍

[@Kentucky4runner]

How about a thanksgiving and Christmas “side dish” episode or episodes? I know we all have our traditional family stuff (tradition is just peer pressure from dead people). Changing things up would be fun

[@bank2bass877]

OK I had ribs last night. This pops up I immediately wen upstairs pulled out my cast iron. (sadly not a STCG one). floured my left over ribs and DANG!!!!!!!!!! Another epic meal from Sam.

[@MartyMcFly88]

Sam you’re my favorite cooking channel on KZbin!

[@jeanineskitchen2607]

mine too watching over 10yrs

[@blacklash2258]

Great recipe! Could you make a kruat burger in a nontraditional way?

[@klyph]

Our local BBQ place does this. They're crispy outside, but utterly succulent and fall-apart delicious on the inside. They also have a special every now and then where they take smoked boneless chicken thighs (with skin), cut them into roughly 2-3 bite pieces and give them the same treatment. After frying, they get coated with a honey sriracha BBQ sauce. Good stuff.

[@JohnHausser]

Hey Sam! I have a suggestion for a future video: Make our favourite filet mignon 🥩 + sauces recipes (3 ways) ! Cheers from San Diego California

[@irishchcick1021]

Sam, you make me smile.

[@MementoMikey74]

SAM! Love this idea! Been doing it for years! Can’t wait to try YOUR recipe! However, in the spirit of “Intentional Leftovers”, I have always made as many ribs will fit on my smoker for a crowd and pull half (or so) to cut, FREEZE, and then deep fry when I just want a few. It works for finished ribs too, but I just think the texture works so much better from frozen…for Intentional Leftovers! (Love Chance’s shirt, BTW)…and we ALL love (and appreciate) Max…IJS (don’t cry Max) 😂

[@jongolob6693]

I'm definitely going to try this...Thanks!

[@lonniet.2816]

THIS IS A MUST TO TRY/DO!!

[@tonystrades8007]

Every Chinese restaurant secret to there ribs love them

[@zacblonien]

I suggest making the Hot Beef Sandwich. The one with mashed potatoes and gravy all over it.

[@joethepirate1]

I would like you to make a proper Iowa pork tenderloin sandwich.

[@DeadMao5]

I first experienced deep fried ribs when I went to Rosa's Plane Food down in Calexico on a hunting trip. I ordered Carnitas and was blown away by the amazing juiciness and texture. I asked how they made it and they said it was a secret lol. Now I'm going to try yours and see how it goes. Definitely give that restaurant a try and order the Carnitas.

[@W1mm1nator]

maybe you have done it, but you might want to consider a chili powder from the chilis episode. the adventure of using a cornucopia of delicious dried peppers from your local Mexican market is life changing.

[@deliciousromp185]

Instead of the oven, try smoking them a bit first for Somme amazing flavor before frying. Same technique works great for wings too.

[@damienlydon4462]

How about spanish garlic prawns for a quick cooking idea

[@charlesrovira5707]

I've got to check with my doctor but I think I'm eating this this weekend... 😋

[@wvxnitemare1]

Make a Jiggs Dinner … from a Newfie fan lol

[@phox1515]

What kind of ribs did you use (baby back, St Louis, etc), what temperature for the oil... Is there a video or instructions for how you pre cooked them? There's a place in the lake Charles LA area that sells fried ribs that are awesome and I have been trying to recreate them. I live in San Antonio so it's not like I can just go by some when I want them.

[@Lisa1212]

Baby backs!! I deep fry ours at 375 until golden brown, they will let you know when they're done. Our favorite way to eat ribs!!

[@barryadam2282]

You mentioned the Canadian Chinese restaurant dry garlic spare ribs. I remember those well, and have not been able to find them anywhere since moving here long ago, or even a recipe. They were so good, and unique. Your boys (and everyone else) would really enjoy the taste of those. A great lightly battered finger-food snack. Sounds like a challenge you would enjoy sharing.

[@lisabishop6266]

I hope you didn't reply!! That is a spam bot!!! Not Sam or his boys!!

[@Olyphoto7]

I’ve added more ingredients to my pantry than I can count. Keep on cooking!

[@raymondu99]

Hey Sam love the channel, always have for the past 3 or so years. Would love to see you make a lomo saltado. It’s a peruvian dish with stir fried beef and fries, that I think you’d kill. In other news have you ever made some kind of Asian steak and soy-sauce ish Japanese pasta? Cheers!

[@MiguelHernandez-zx3cm]

You should make 3 version of a pie. For thanks giving. Apple pie. Peacan pie. And blueberrie pie.

[@ChrisRhinehart-o9s]

Hello Sam love your show I have been playing with smoked Turkey legs. How about a show on turkey legs?

[@bobconstantine2775]

How about a stew, for us in the NE, chic, beef.. Or anything with rice..Or a stuffed fried white fish with crab meat. Love you guys… more banter..give them a hard time

[@Greyskydies]

I love ribs, so does my dad. I might have to give this a whirl! Thanks Sam!

[@Perception5639]

I think the only thing that was missing from this video was Chance's reaction. You hyped him up in the very beginning as to how big a fan of ribs that he was, and then we didn't get to see his reaction to the ribs!!!!

[@tnkidd1973]

These were delicious! As I was making the sauce, I was thinking, "I don't think so, Sam. This doesn't seem appealing." I was wrong! Lip-smacking good!

[@christophersaunders678]

Another banger! Thanks boys!

[@skarubbadub]

Finally I've been waiting all afternoon for a video

[@joeysausage3437]

Kathy Lee would love them.

[@markmailander9571]

How about broiling the sauced ribs to caramelize them?

[@carlshorter3820]

love you to try the garlic ribs from the chinese place!

[@michaelkramarczykjr8196]

I'd like to see your take on Peposo.

[@Fred-o2x]

Damn ! Now I finally, absolutely have to get a deep fryer !

[@ryanbraccialini888]

Sam, could you try that same recipe with beef ribs, please? Thanks. I'm trying this for sure but my heart is with beef ribs lol

[@chetnaperkowski6801]

Looks great and delicious!

[@jasonellis7856]

One of my go to favourites at a certain Chinese restaurant is deep fried cumin lamb ribs, friken epic...

[@ricklarouche4105]

Do stir fried protein and greens served over rice..in a Wok!

[@GregBurcham]

That's a lot like Rippers from New Jersey. Once you have had them, you recognize it as a unique taste and want it.

[@roberthuntzinger9222]

What about smoking them first and then frying them?

[@caricabatterie2005]

Make the "spiedo veneto", pls. Spare ribs, pork neck, rabbit, chicken, all slowly cooked in a spit. ;)

[@99darth99]

Sam, have you ever thought about maybe doing some videos about diabetic friendly recipes? (I haven't watched all of your vids yet, and I'm new to diabetes myself, so I'm not 100% sure on what is/isn't in that category per-say, but it'd be super cool!)

[@captmic]

I’d like you to make Yakisoba. A ‘street food’ I loved in Japan

[@nguyen4566]

Nice video. I’m going to try to make smoked katsu ribs. A little American Japanese fusion. I don’t know how that shouldn’t take great.

[@quealuniverse1998]

Hey sam , you should make salmon croquettes and sweet Jamaican rice for the side with a dipping sauce for the croquettes 🔥🤌🏽

[@arminhukicevic9205]

For the first time your video didn't pop up on my homepage, I had to go to your account to look up if you released a new video. Don't know why youtube is doing this. Anyway, amazing video as always Sam!

[@skarubbadub]

Still waiting on a video for a crab Rangoon pizza

[@jeanineskitchen2607]

wow man!!!! awsome recipe

[@Matt-c5f9o]

oh yeah, im trying that. how bout a yeast free flatbread...perhaps for fish tacos...with roasted onions,peppers, and garlic...and make a bunch of different sauces to compliment...maybe som fresh veg toppings also...and or a coleslaw? my moth is watering just thinking about it...

[@Matt-c5f9o]

i just saw my typos ...found them highlarious...make the crunchie munchies...lol!