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Buffalo’d Baby Back Ribs

MyCookbook Recipe Database
MyCookbook Member: COOYON
Recipe Category: Appetizer
Recipe Preparation Level: easy
    Here we go on the recipe..

    1 small bag Louisiana Crab/Shimp Boil

    Flour (All Purpose only)

    2 Eggs

    Water

    1 Med. Bottle Louisiana Hot Sauce (Red Dot)

    1 1/2 Stick Salted Butter

    Crack the two eggs in a bowl and pour about 1/3 to 1/2 cup of the Louisiana Crab Boil in there. Mash the eggs up good with a wisk.

    Add about 1/3 gallon of water and wisk again for a little while.

    Add flour at about 1/3 cup at a time and wisk that until completely mixed. Continue doing this until it is almost as thick as pancake batter.

    Cut your baby back ribs into single rib sections and put in that mixture to sit and collect flavor for about 20 minutes.

    In a Cajun Batter Bowl or a big bowl, put about 1 1/2 cups plain white flour. Get your grease/oil to about 360 degrees.

    Take enough ribs out of the mix and put in the white flour and mix. DO NOT LEAVE IN THERE LONG, ONLY A MINUTE OR TWO..it will turn to concrete if you leave them in there for 5-10 minutes and cook.
    Drop the peices in the hot oil and when the last peice is in, start timing...

    18 minutes..Cooking time

    In a small sauce pan, put the whole bottle of hot sauce on a medium heat. Add the butter and when it all melts, turn off the heat.

    When the ribs are done (18 minutes in the grease), then drain the oil on papertowels.

    Use a big bowl and put the cooked ribs in there and spoon in about 6-8 tablespoons of the hot sauce mix. Cover the bowl and shake. Add enough hot sauce mix to completely cover the ribs.

    Continue this until all the ribs are cooked and covered in the sauce.

    You can use blue cheese dressing or I like Ranch dressing with this.

    Arrange on a platter around the dressing, garnish with parsley (fresh not cut) and serve..

    Dare ya go..
    Enjoy
    COOYON

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