Chicken Fried Pork Rib Biscuits

Prep Time
20 min.
Cook Time
15 min.
Yield
4
Recipe by: Catherine Pappas

Nothing quite says Memorial Day like a rack of ribs, but I make mine with a slight twist. For this particular rib recipe, I prepare a spicy chicken-fry batter using cayenne, paprika, and hot sauce – the batter is where the EB eggs are used. Then I dredge the boneless ribs in the batter and fry them to crisped perfection. Lastly, top the fried ribs with a homemade chili relish, and serve as a sandwich in hardy buttermilk biscuits.

Make This Recipe

Ingredients

Sweet and Spicy Relish:

3 tablespoons orange marmalade

2 tablespoons apple cider vinegar

1 large yellow onion – sliced thin

2 jalapenos – sliced thin – with or without seeds (the seeds add heat)

1 yellow pepper – sliced thin and diced

1 green pepper – sliced thin and diced

1 teaspoon salt

2 teaspoons sugar

2 teaspoons chili paste

¼ cup sweet pickle relish

Fried Pork Rib Sandwiches:

Pork Loin Boneless Rib End, sliced into thin strips

Homestyle Butter Biscuits, store bought or homemade

Salad greens (any)

Batter:

5 Large Eggland's Best Eggs

1 teaspoon salt

1 teaspoon black pepper

½ teaspoon cayenne

1 teaspoon paprika

1 teaspoon garlic powder

2 cups AP flour

1 tablespoon baking powder

1 cup whole milk or buttermilk

For the Coating:

1 teaspoon salt

1 teaspoon black pepper

½ teaspoon cayenne

1 teaspoon paprika

1 teaspoon garlic powder

2 cups AP flour


Preparation

Sweet and Spicy Relish:
  1. Heat a large cast iron frying pan, dry.
  2. Place the sliced onion in the dry heated pan.
  3. Sprinkle the sliced onion with one teaspoon of sugar.
  4. Add the sliced peppers and sprinkle the second teaspoon of sugar and the salt on the peppers and onion.
  5. Allow the onion to get a nice char and the peppers to soften.
  6. In a small bowl mix the apple cider vinegar and orange marmalade together and stir into the onion and pepper mixture and toss.
  7. Turn the heat off and allow the mixture to cool a bit.
  8. Place the mixture in a medium sized bowl and add the chili paste and stir.
  9. Add the sweet pickle relish.
  10. Refrigerate until ready to use.
Fried Pork Rib Sandwiches:
  1. In a large bowl, beat milk and eggs together for the batter. Add baking soda and spices. Set aside and let stand for about 10 minutes while preparing the coating.
  2. In a shallow dish, whisk together all ingredients for the coating.
  3. Dip the pork strips first in the batter, letting any excess drip back into the bowl, then roll in the breading, coating well on both sides. Transfer to a tray, and continue until all the pieces are coated.
  4. Heat a large frypan (I suggest using a cast iron pan if you have one) with 1-inch of oil over medium heat until the oil is hot but not smoking. Gently add breaded pork to the hot oil, being careful not to overcrowd the pan.
  5. Cook until golden and cooked all the way through, about 3-4 minutes per side. Transfer to a paper towel-lined tray to absorb any access oil.
Assembly:

Place salad greens over the bottom half of the biscuit then a spoonful of the chili relish. Place 2-3 slices of the breaded pork on top, then finish off again with a little extra relish. Close the biscuit and serve immediately while still hot. Enjoy!

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1
Calories 513
Fat 9.9g
Saturated Fat 4.2g
Cholesterol 169mg
Sodium 1437.5mg
Carbohydrates 88.5g
Dietary Fiber 4.4g
Protein 18g