Saskatoon, Saskatchewan, Canada is home of "dry ribs"

HI,

What are these?

Regards,

Not sure on this, heard of a few ways they do these. From deep fryin' them to small tip like salty dry nugget style done in the oven at long and low temps.
http://foodpages.ca/64951?vmenuo=1&item=Chicken#1
http://en.wikipedia.org/wiki/Canadian_Chinese_cuisine

Sounds kinda interesting, Never had them when I was up there...bummer eh!

Any other input on this, anyone ever try these when out or make them at home?

Cbot wrote:Any other input on this, anyone ever try these when out or make them at home?

During my first trip to Alaska in 2002, I was riding along the ALCAN and stopped in Fort Nelson, BC for some gas. It was around lunchtime and I noticed several trays of fried foods (potato wedges, fried chicken...) under heat lamps. It was the first time I ever saw fried ribs. I can't remember what they cost, but certainly I did not consider them on the expensive side. I got an order of these medium sized spare ribs which where cut into individual rib pieces before frying. I don't believe any par cooking or other prep. was done before frying. As can be expected, they were a bit tough being cooked in this matter. They did have good pork meat flavor and some small taste of the oil they were cooked in. Think any other piece of deep fried pork meat except this was rib meat. They were okay, but I did not stop on any other trips to have more.

Ron
MIM/KCBS Judge

EDIT: I should also add that the ribs had no breading.

Interesting...I am gonna have to try and make something like these. I would prob. bread and bake em instead of fryin' them.