Description
Feeling like some ribs but don’t have the time? No problem, our product Pork Pre-Cooked Spare Ribs Marinated in BBQ ticks all your boxes.
- Pork
- Ribs
- Pre-cooked
- Marinated
You don’t have to spend hours in a kitchen to get a good meal! You can simply shop in our online shop and add these ribs to your cart, pay, and wait for delivery! No need to fuss over anything else.
Looking for the perfect side for your Pork Ribs? Why not try some gourmet thinly sliced chips and get them all crispy?
Thin and Crispy French Fries Recipe
Ingredients:
- 00g; about 4 large potatoes (russet potatoes), peeled and cut into 6mm by 6mm (keep raw potato sticks submerged in a bowl of water after cutting)
- 2 tablespoons (30ml) distilled white vinegar
- Kosher salt
- 2 quarts (1.9L) peanut oil
Method:
Place potatoes and vinegar in a saucepan and add 1.9L water and 2 tablespoons (24g) salt. Bring to a boil over high heat. Boil for 10 minutes. Potatoes should be fully tender, but not falling apart. Drain and spread on a paper towel–lined rimmed baking sheet. Allow to dry for 5 minutes.
2. Meanwhile, heat oil in Dutch oven or large wok over high heat to 204°C. Add one-third of fries to oil; oil temperature should drop to around 182°C. Cook for 50 seconds, agitating occasionally with a wire mesh spider, then remove to a second paper towel-lined rimmed baking sheet. Repeat with remaining potatoes (working in 2 more batches), allowing oil to return to 204°C after each addition. Allow potatoes to cool to room temperature, about 30 minutes. Continue with step 3, or, for best results, freeze potatoes at least overnight or up to 2 months.
3.Return oil to 204°C over high heat. Fry half of potatoes until crisp and light golden brown, about 3 1/2 minutes, adjusting heat to maintain a temperature of around 180°C. Drain in a bowl lined with paper towels and season immediately with kosher salt. Cooked fries can be kept hot and crisp on a wire rack set in a sheet tray in a 90°C oven while the second batch is cooked. Serve immediately.– Recipe is taken and adapted from Serious Eats
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