Deep-fried ribs with a jalapeño-and-apple dip


The tartness of green apple combined with the heat of jalapeño makes for a delicious dip with these scrumptious ribs.



750g Eskort Marinated Loin Ribs

250ml (1c) flour

30ml (2T) BBQ spice

250ml (1c) water

250ml (1c) breadcrumbs

Oil (for deep-frying)


125ml (½c) spring onion, chopped

2 large pickled jalapeños, chopped

2 Granny Smith apples, peeled and chopped

1 charred green pepper

salt and pepper



  • Preheat the oven to 200°C. Grease two baking sheets with nonstick spray.


  • Wrap the ribs in heavy-duty foil and put on the first baking sheet. Bake for 15 minutes.
  • Once cooked, slice the ribs into individual riblets.
  • Combine the flour and spices in a mixing bowl and pour the buttermilk and breadcrumbs into two separate bowls.
  • Coat the riblets with the spiced flour, then dip in buttermilk, then roll in breadcrumbs.
  • Bring the oil to the boil in a pot and deep-fry the ribs in batches until golden.


  • Put the leeks, jalapeños and apples on the second baking sheet and roast in the oven for 10 minutes (this can be done at the same time as the ribs).
  • Put the cooked leeks, jalapeños and apples in a food processor and blend until smooth. Season with salt and pepper.

To serve

  • Serve the ribs with the dip and a fresh salad of your choice.

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