Kitchen Witch's Buffalo Ribs #8
KITCHEN WITCH'S BUFFALO RIBS #8
We are famous for our wings here - so I had to come up with a version for ribs as well! I have written several different recipes for Buffalo Ribs - this is just one of them:
Begin by cutting your ribs into 1-rib sections (this recipe is for 2 lbs ribs - adjust ingredients according to amount of ribs cooked) I never make JUST 2 lbs ribs - I always have to make tons more!
Combine 5- 6 T. butter and 2 1/2 - 3 T. hot pepper sauce in small pan; heat to melt butter.
In shallow dish, combine (mixing well)
3/4 c. crushed cornflake crumbs
1 1/2 t. Cajun seasoning (I make my own)
Cracked black pepper to taste
Dip individual ribs in butter/hot sauce mixture; roll in dry mixture. Place on ungreased baking sheet and place in preheated 350* F. for 45 minutes or until done and golden brown.
Serve with Bleu Cheese Dipping Sauce
For this I combine 1 c. sour cream, 1 1/2 T. dry ranch dressing mix (I make my own), a few grinds from the black pepper mill and 1/4 c. good (quality) bleu cheese - crumbled.
Mix well.
I usually make the sauce before I start the rib fingers - I like cold sauce on my hot ribs.
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