Ingredients with Measurements:
- 2 lbs beef short ribs (tadyang ng baka)
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 eggs, beaten
- 1 cup breadcrumbs
- Oil for frying
Barbecue Sauce:
- 1 cup ketchup
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 1/4 cup honey
- 2 cloves garlic, minced
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Special Equipment Needed:
- Deep fryer or large pot for frying
- Baking sheet
- Wire rack
Step-by-Step Instructions:
1. Preheat the deep fryer or pot of oil to 375°F.
2. In a shallow dish, mix together the flour, garlic powder, onion powder, paprika, salt, and black pepper.
3. In another shallow dish, beat the eggs.
4. In a third shallow dish, place the breadcrumbs.
5. Dredge each beef short rib in the flour mixture, shaking off any excess.
6. Dip the floured beef short rib into the beaten eggs, then coat with breadcrumbs.
7. Place the coated beef short ribs onto a wire rack set over a baking sheet.
8. Once the oil is hot, carefully place the beef short ribs into the fryer or pot, cooking in batches if necessary.
9. Fry the beef short ribs for 5-7 minutes or until golden brown and crispy.
10. Remove the beef short ribs from the oil and place them onto a wire rack to drain off any excess oil.
11. In a small saucepan, combine all of the ingredients for the barbecue sauce.
12. Cook the barbecue sauce over medium heat, stirring occasionally, until it thickens and bubbles.
13. Serve the crispy beef short ribs with the barbecue sauce on the side for dipping.
Time:
Preparation time: 20 minutes
Cooking time: 10-15 minutes
Temperature:
Oil temperature: 375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 650
Fat per serving: 32g
Carbohydrates per serving: 56g
Protein per serving: 33g
Substitutions for ingredients:
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Chicken or pork can be used instead of beef short ribs.
- Cornstarch can be used instead of flour for a gluten-free option.
Variations:
- Add some heat to the barbecue sauce by adding a pinch of cayenne pepper or a chopped jalapeño pepper.
- Use a different dipping sauce, such as ranch dressing or honey mustard.
Tips and Tricks:
- Make sure the oil is hot before adding the beef short ribs to ensure they cook evenly and become crispy.
- Use a wire rack to allow the excess oil to drain off the beef short ribs and prevent them from becoming soggy.
- For an extra crispy coating, double coat the beef short ribs by dipping them in the egg mixture and breadcrumbs twice.
Storage Instructions:
Leftover beef short ribs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the beef short ribs, place them on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes or until heated through.
Presentation Ideas:
Serve the crispy beef short ribs on a platter with the barbecue sauce in a small bowl on the side for dipping.
Garnishes:
- Chopped green onions
- Sesame seeds
- Cilantro
Pairings:
- Steamed rice
- Grilled vegetables
- Coleslaw
Suggested Side Dishes:
- Garlic mashed potatoes
- Roasted sweet potatoes
- Grilled corn on the cob
Troubleshooting Advice:
- If the beef short ribs are not crispy, the oil may not be hot enough or they may be overcrowded in the fryer or pot.
- If the coating is falling off the beef short ribs, make sure to shake off any excess flour before dipping them in the egg mixture.
Food Safety Advice:
- Make sure the beef short ribs are cooked to an internal temperature of 145°F to ensure they are safe to eat.
- Use caution when frying with hot oil to prevent burns.
Food History:
Tadyang ng baka, or beef short ribs, is a popular cut of meat in Filipino cuisine. It is often used in stews and soups, but can also be grilled or fried for a crispy texture.
Flavor Profiles:
The crispy beef short ribs are savory and crunchy, while the barbecue sauce adds a sweet and tangy flavor.
Serving Suggestions:
Serve the crispy beef short ribs as a main dish for dinner or as an appetizer for a party.
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Region: Philippine