Meaty pork spareribs are rendered tender in a confit of lard, then fried until crisp and dusted with a mixture of hot and sweet paprika in this Hungarian dish, which first appeared in our October 2013 issue with the article Rhapsody in Red.. Serve it with sliced sweet peppers and wedges of ripe tomato.
- 2 lb. lard or canola oil, for frying
- 2 lb. pork spareribs, sliced into individual ribs
- 1⁄2 tbsp. Hungarian sweet paprika
- 1⁄2 tbsp. Hungarian hot paprika
- 1⁄2 tsp. granulated garlic
- 1⁄4 tsp. freshly grated nutmeg
- Kosher salt and freshly ground black pepper, to taste
- 1 Italian frying pepper, thinly sliced into rings, for serving
- 1 medium tomato, cut into wedges, for serving
- Melt lard or heat enough oil in a 6-qt. saucepan until a depth of 2″ is reached. Heat until a deep-fry thermometer reads 200°. Add ribs all at once; cook, stirring occasionally, until ribs are tender, about 1 hour. Using tongs, transfer ribs to a plate. Increase lard temperature to 325°. Working in batches, fry ribs until browned and crisp, 5–7 minutes. Transfer ribs to paper towels to drain. Stir paprikas, granulated garlic, nutmeg, salt, and pepper together in a bowl; sprinkle over ribs. Serve ribs with pepper and tomato.