ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Thank You: Might I use a Deep Fryer? (re: Deep Fried Chinese Ribs)

Misc.
ADVERTISEMENT
Thanks, Shirley.

Any idea which temperature I should use if I opt to fry the ribs in a deep fryer?

-Martin
MsgID: 0062739
Shared by: Martin, VA
In reply to: Recipe(tried): Deep Fried Chinese Ribs
Board: Cooking Club at Recipelink.com
  • Read Replies (26)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Chinese restaurant-style Spareribs
  M. Tesler
2 Recipe: Chilis Grilled Baby Back Ribs
  Gladys/PR
3 Recipe: Classic Barbecued Chinese Spare Ribs
  Gladys/PR
4 Recipe(tried): Chinese Barbecued Spareribs
  Susan, Hawaii
5 Thank You: But is boiling/par-boiling helpful? (re: Chinese restaurant-style Spareribs)
  M. Tesler, VA
6 You are right Martin, but some prefer ribs slow cooked rather
  Gladys/PR
7 Recipe(tried): Deep Fried Chinese Ribs
  Shirley - Iowa
8 Thank You: Might I use a Deep Fryer? (re: Deep Fried Chinese Ribs)
  Martin, VA
9 re: Deep Fried Chinese Ribs
  Shirley - Iowa
10 re: Deep Fried Chinese Ribs
  Martin, VA
11 Re: Pre-Boiling Chili's and Classic Chinese Ribs
  Martin, VA
12 re: Deep Fried Chinese Ribs
  Martin, VA
13 Dear Martin: Well, I dont presume to be an expert in ribs.
  Gladys/PR
14 Re: Ribs a-la Gladys
  Martin, VA
15 Recipe(tried): Adobo (4)
  Gladys/PR
16 Re: Criollo Marinade/Adobo
  Martin, VA
17 Re: Ribs a-la Gladys
  Martin
18 Well very interesting the ADOBO Filipino. I am copying it
  Gladys/PR
19 Filipino Adobo and Likely Hispanic Influence
  Martin, VA
20 Recipe: Crunchy Ribs, BBQ Pork Ribs, and Fried Spareribs - Well Martin, you are absolutely right! I enjoy Filipinos &
  Gladys/PR
21 Thank You: Re: Deep Fried Chinese Ribs
  Martin/VA
22 Thank You: Re: Crunchy Ribs, BBQ Pork Ribs, and Fried Spareribs
  Martin, VA
23 Hello Martin: Well, you have made me laugh!
  Gladys/PR
24 Recipe(tried): Ribs - Somewhat Successful
  Martin, VA
25 Congratulations Martin & tks. for a very good recipe! (nt)
  Gladys/PR
26 Recipe(tried): Ribs to try (Adam's Ribs)
  JimC, Oakley, CA
27 Recipe(tried): Chinese Spareribs
  George Rhode Island
ADVERTISEMENT
Random Recipes
  • Watermelon Lime Granita (food processor)
  • WATERMELON LIME GRANITA 1/4 cup water 1/2 cup sugar 2 pounds peeled, seeded watermelon, cut into 1-inch chunks 1/4 cup sparkling water 3 tablespoons fresh lime juice 1/8 teaspoon salt Place large, flat-bottomed pan i...
  • Tree Appetizer Torte
  • TREE APPETIZER TORTE cheesecloth 4 packages (8 oz. each) cream cheese, softened 8 ounces goat cheese, softened 15 slices provolone cheese (about 3/4 lb.) 1 1/4 cups prepared pesto 1 cup oil-packed sun-dried tomatoes,...
  • Cafe Pasqual's Cilantro Rice (blender)
  • CAFE PASQUAL'S CILANTRO RICE "This bright green rice has become the mainstay of our side dishes. Cilantro is a love or hate herb by itself, but we have found that it is all love with this combination of flavors. The c...
  • Antipasto Salad with Garlic Dressing
  • ANTIPASTO SALAD WITH GARLIC DRESSING FOR THE DRESSING: 2 tablespoons olive oil 1 tablespoon plus 1 1/2 teaspoon tarragon vinegar 1/4 teaspoon prepared mustard 1/4 teaspoon Worcestershire sauce 1...
ADVERTISEMENT
  • Broiled Grouper with Creamy Crab and Shrimp Sauce
  • This recipe is really good. Everyone said "You have outdone yourself" I added fresh garlic, pepper flakes and lots of seasoning. I also took the advise of another and used fresh shrimp (small) and crab. I don't like ...
  • Magdalenas (little cakes using olive oil, Spanish)
  • MAGDALENAS "Every afternoon, Spanish schoolchildren run home to their mothers for the merienda (afternoon snack), which will often feature these little cakes. Similarly, when they visit their abuelas (grandmothers), t...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Thank You: Might I use a Deep Fryer? (re: Deep Fried Chinese Ribs)
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!