Fried Ribs with Cabbage and Sweet Potatoes | Original SC

Sallie Ann Robinson is an author of two cookbooks.  She is also renowned for her culinary expertise and knowledge of the Southeastern United States Gullah culture. In this video, she prepares and cooks fried ribs with cabbage and sweet potatoes. 

Ingredients

• Rack of pork ribs
• 4 cups of oil – oil level in your skillet should be 1/3 full 
• Salt to taste
• Black Pepper
• 2 tablespoons paprika
• 2 tablespoons garlic powder or more to taste
• Onion powder
• 4 – 5  Cups Self-rising Flour
• Large Zip Lock Baggie or paper bag for mixing spices with flour and coating ribs
• Cabbage, cored and coarsely chopped
• 1 and 1/4th red onion cut into rings
• 1/4th red pepper for color
• Sweet potato
• 1 teaspoon cinnamon 
• ¼ cup sugar, either white or brown
• Large skillet
• Dutch Oven 
• Baking pan
• Aluminum foil

Directions

1. Wash and dry your vegetables
2. Peel and cut sweet potatoes into bit sized portions.
3. Mix cinnamon and sugar together
4. Put sweet potatoes in a baking disk and sprinkle with the cinnamon sugar mix. Cover with foil and make in a 350 degree oven. Cooking time may vary because of sizes of sweet potatoes, so check often. These might take longer to cook than other items on the menu. If the pieces are roughly the same size, they should require about 30 minutes baking time.
5. Turn rack of pork over and with a sharp knife cut between ribs, leaving a good bit of meat on both sides
6. Into a large baggie or paper bag, dump 4 or 5 cups of self-rising flour.
7. Add several good pinches of salt, pepper, paprika, garlic and onion powder and shake bag to disperse spices. The self-rising flour contains salt so be careful to adjust amount of salt to make sure that you haven’t over-salted.
8. Pour about 3 cups of oil into a large skillet. The oil should come up 1/3 up the side of the pot. You don’t want to overfill because when you add the ribs, the oil will rise and you don’t want the oil to overflow the pot
9. While the oil in the skillet is heating, halve, seed and slice about ½ of a large red pepper
10. Slice 1 and ¼ red onions into rings
11. Core and coarsely chop a green cabbage, separating the sections so that they will cook evenly.
12. When a pinch of flour sizzles in the hot oil, start adding 4 or 5 ribs to the skillet. You will be cooking in batches. Turn ribs often. They will be a deep golden brown when done.
13. While the first batch of ribs is cooking, add ¼ cup of oil to the Dutch oven and heat. Test with a pinch of flour again to see if you have sizzle. When the oil is hot enough, add the separated sections of cabbage.
14. When the cabbage starts to change color and wilts down a bit, add the red pepper and red onion rings. Keep stirring. Add about ½ cup of hot water to the cabbage blend and continue to stir and simmer.
15. Remove cooked sweet potatoes from the oven and remove aluminum foil
16. Transfer fried ribs to a platter and turn the cabbage and colorful vegetables into a bowl. Enjoy!

To learn more about Sallie Ann Robinson watch Original SC!

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