Crispy BBQ Ribs by Jonathan Garnier

Food and nutrition

Portions:12 portions

Preparation:20 minutes

Cooking:4 minutes
Published on 6 June 2016
by Jonathan Garnier


  • 4 sheets of egg rool dough
  • 200 gr (8 oz) Quebec pork ribs, pulled
  • 15 ml (1 tbsp) all purpose flour, diluted in 15 ml (1 tbsp) of water
  • Salt and pepper to taste


Preheat the fryer’s oil at 190 °C (375 °F).

Cut each egg roll sheet in two to obtain strips.

Check seasoning of the pulled pork ribs.

Spoon some pulled ribs meat on the lower end of an egg roll strip and fold to obtain a triangle. Glue the edges with the flour and water mixture.

Fry the stuffed triangles in the hot fryer for a couple of minutes or until golden and crispy. 

Jonathan Garnier
Chief co-owner of La Guilde Culinaire, judge and host of Ça va chauffer!, and written media, radio and television collaborator