Where I live they are currently heavily advertising the latest new item being added to the menu at KFC, and, you guessed it, it’s ribs.
Of courset the commercials show delicious looking ribs but no mention of how they are cooked. Just a “come and get some of our great new ribs” kind of thing.
Now I’m a curious enough person to have peaked into the kitchen of the KFC whenever I am waiting on line for chicken and I have never seen anything but deep fryers. These ribs sure didn’t look deep fried but that begs the question, how are they making these ribs?
(No, I am not thinking of trying them, I, myself make wicked ribs. Truth is I don’t even care for their chicken but Mr Elbows has a fondness for it, so it is on our menu from time to time. I always peel off the skin and just eat the chicken, but he seems to really enjoy it.)
Well, first thought is the ‘industrial food’ thang, where the ribs come already cooked and packaged so they just have to nuke them, but I suppose they could get them, and boil them in a water filled pressure cooker, then soak them in the sauce. Why not just ask them how they are prepared?
I worked at KFC a looong time ago. I remember that they had ovens that they used to bake big aluminum pans of macaroni and cheese, barbequed chicken, and baked beans. I’m thinking that the ribs probably come in pans and they cook them in the ovens.
KFC’s new ribs are a “fully cooked rib product” being provided to them by Cardinal Meats. Cardinal’s press release in the link above will tell all.
FWIW, I haven’t seen an actual pressure fryer in a KFC in years. It’s my understanding that they bring in nearly everything pre-cooked / frozen and use warming ovens for final prep.
‘Ribs’ in fast food terms doesn’t necessarily mean that it will be a portion of meat served on a bone, nor does it necessarily mean a ribcage was ever part of the picture. McDonalds McRib, for example, is just a rib-flavoured, vaguely rib-shaped, boneless, reformed meat patty.
KFC did indeed used to serve BBQ Beef ribs. Early '70s? Quite tasty, too. That was when the gravy was still the best thing on the menu, instead of the warmed over library paste they use today. :mad: