Best Fried Ribs Recipes

FLORENCE'S FRIED SPARE RIBS

Steps:

• Trim spare ribs by removing all silver skin. Cut off rib tips. Cut slab into individual ribs.
• Soak ribs in vinegar in a bowl, covered and refrigerated, turning ribs once, for 15 minutes. Pour off vinegar and add lemon juice. Soak 30 minutes, covered and refrigerated. Rinse ribs with cold water and pat off excess water. Ribs should still be moist. Sprinkle ribs with salt and pepper, then cover in Florence's Fried Chicken Seasoning.
• Heat shortening in a skillet over medium-high heat until melted.
• Place ribs in skillet fleshy-side down. Cook until crispy, approximately 10 minutes. Turn and cook an additional 5 minutes.
• Stir together the flour, salt, pepper, baking powder and cornstarch in a medium bowl.

DEEP FRIED RIBS

Steps:

• Set smoker at 350 degrees F.
• Wash each rack under water. Pat dry. Place racks on a wood-burning smoker. A hickory wood fire is best. Smoke ribs for 30 minutes. Remove ribs from smoker and rub each side with the rib rub. Return the ribs to smoker and smoke at 350 degrees F for about 1 hour 30 minutes. Remove ribs and cool completely. When cool, cut ribs into individual sections. Dip each rib into pre-wash solution then the breading mixture, lightly dredging. Shake off the excess then dip into wash again and then the breading mixture.
• Place ribs into a 350-degree F deep fryer and cook for 5 minutes or until golden brown. You will have to do multiple batches. Serve with your favorite barbecue sauce for dipping.

DEEP-FRIED STICKY RIBS RECIPE BY TASTY

Steps:

• In a large bowl, prepare marinade - mix soy sauce, hoisin sauce, honey, Sriracha, rice vinegar, sesame oil, garlic, ginger, salt, pepper, and the ribs.
• Marinate for at least 1 hour in the refrigerator.
• Preheat oven to 275˚F (190˚C).
• Bake ribs on a baking sheet for 30 minutes.
• Make the sticky sauce in a saucepan by combining soy sauce, hoisin sauce, sesame oil, rice vinegar, and honey. Bring to a low boil, reduce heat, and simmer until sauce has thickened, about 30 minutes.
• Heat oil for frying to 350˚F (180˚C).
• Place ribs into the oil a few at a time and fry for 4 minutes, flipping them occasionally. Drain on a paper towel.
• Toss fried ribs in the sticky sauce and garnish with toasted sesame seeds and green onions.
• Enjoy!

FRIED BEEF RIBS

Steps:

• Heat the oil in a deep-fryer to 375 degrees F (190 degrees C).
• In a medium bowl, mix together the salt, black pepper, cayenne pepper, garlic salt, and onion salt. Place the flour in a separate bowl or plate. Whisk eggs in a large bowl. Rub the spice mixture onto all of the ribs. Dip each rib in egg, then in flour, then egg, then flour again.
• Place the ribs in a fryer basket so they are not crowded, try 4 or 5 at a time depending on the size of your fryer. Cook for about 8 minutes. Remove to paper towels to drain. Continue with remaining ribs.

CHICKEN-FRIED RIBS

Steps:

• Make ribs:
• Preheat oven to 200°F.
• Heat 3/4 inch oil to 325°F in a deep 12-inch skillet over medium heat.
• Meanwhile, season ribs with 3/4 teaspoon salt and 1/2 teaspoon pepper. Put flour, eggs, and panko in 3 separate shallow bowls. Dredge ribs in flour, then coat with egg, letting excess drip off, and panko.
• Fry ribs in batches, turning once, until golden brown and cooked through, 7 to 8 minutes per batch. Transfer first batch to a paper-towel-lined baking sheet and keep warm in oven. (Return oil to 325°F between batches.)
• Make sauce while ribs fry:
• Stir together sauce ingredients. Serve ribs with sauce.

RITZ COUNTRY FRIED RIBS WITH ZESTY BUTTERMILK RANCH DRESSING, CREATED BY DINOSAUR BAR-B-QUE

Steps:

• Preheat oven to 250 degrees F.
• Put a wire rack over a shallow baking pan and pour 1 cup of water into the pan. Season the ribs with a pinch of salt and pepper. Place the ribs on rack, meaty side up. Slide them into the oven and roast slowly. Check every hour or so for doneness. Roast until you can gently tear the meat between the bones, or they reach an internal temperature of 180 degrees F, about 2 1/2 to 3 hours. Remove from oven and set aside to cool completely.
• When ribs are cooled, cut into individual ribs.
• Pulse RITZ Crackers into crumbs in a food processor to make about 2 cups crumbs. Mix crumbs with granulated garlic, kosher salt and coarse black pepper.
• Coat each rib in flour, dip in egg wash, and then coat with RITZ crumb mixture. Set aside.
• Heat oil in deep 9-inch skillet to 350 degrees F. Place ribs meat side down into hot oil (ribs should be about 3/4 covered). Fry in batches, being careful not to overcrowd pan as this will bring down the oil temperature.
• Cook approximately 1 1/2 to 2 minutes until ribs are crispy and golden brown. Remove ribs from pan; drain on paper towels.
• While ribs are still hot, season with 2 tablespoons Cajun seasoning. Serve with Zesty Buttermilk Ranch Dressing.
• To make the Zesty Buttermilk Ranch Dressing, whisk together mayonnaise, buttermilk, vinegar, garlic, chives, grated cheese, and Cajun seasoning in a bowl. Pour into a container with a lid and refrigerate until needed.

EASY AIR FRIED CORN RIBS

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C) for 7 minutes.
• Meanwhile stand corn cobs on the end, and with a sharp knife (I used a wüsthof nakiri) cut each ear down the middle. Place corn cob halves flat on a cutting board and cut in half lengthwise (you will get a total of 4 'ribs' per ear of corn).
• Spray each corn rib with non-stick spray. Sprinkle 2 tablespoons of seasoning over the 16 corn ribs.
• Air fry corn ribs in batches for a total of 12 minutes. Remove from air fryer.
• Drizzle crema con sal over corn 'ribs' and sprinkle with cotija cheese and remaining seasoning. Garnish with chopped cilantro.

AIR-FRIED PORK RIBS WITH GINGER GLAZE

Steps:

• Preheat an air fryer to 350 degrees F (175 degrees C). Preheat the oven to 200 degrees F (95 degrees C).
• Brush ribs with 2 tablespoons oil and season with salt and pepper. Arrange 1/2 of the ribs in a single layer in the air fryer basket.
• Cook in the preheated air fryer until ribs are fork-tender and fully cooked, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Transfer ribs to a baking pan and place in the preheated oven to keep warm while cooking the remaining ribs.
• Meanwhile, heat 2 teaspoons oil in a small saucepan over medium heat. Add shallot; cook and stir until tender, about 3 minutes. Stir in chili sauce, apricot preserves, soy sauce, ginger, and chipotle pepper. Heat and stir until bubbly, 3 to 5 minutes.
• Transfer ribs to a serving platter. Brush generously with glaze and garnish with chives.

DEEP FRIED THAI SPICY PORK RIBS

Steps:

• 1. combine all the sauce ingredients in a mixing bowl. mix well. add ribs to the bowl. coat well. marinate for at least 1 hour.**i like to marinate over night**
• 2. remove ribs from marinate. preheat deep fryer to 320 degrees. fry in batches for 6-8 minutes until golden brown. drain with a slotted spoon. serve with sweet chili sauce, sticky rice and cucumber salad

CHICKEN FRIED RIBS

Steps:

• Make ribs:.
• Preheat oven to 200°F.
• Heat 3/4 inch oil to 325°F in a deep 12-inch skillet over medium heat.
• Meanwhile, season ribs with 3/4 teaspoon salt and 1/2 teaspoon pepper. Put flour, eggs, and panko in 3 separate shallow bowls. Dredge ribs in flour, then coat with egg, letting excess drip off, and panko.
• Fry ribs in batches, turning once, until golden brown and cooked through, 7 to 8 minutes per batch. Transfer first batch to a paper-towel-lined baking sheet and keep warm in oven. (Return oil to 325°F between batches.).
• Make sauce while ribs fry:.
• Stir together sauce ingredients. Serve ribs with sauce.
• Serve with boiled or mashed potatoes.

FRIED RIBS!

Steps:

• 1. Cut the baby back ribs into one bone pieces.
• 2. Heat the oil to deep fry the ribs.
• 3. Mix the flour and spices in a bowl and set aside.
• 4. Dip the bones in buttermilk.
• 5. Coat the bones with the flour mixture.
• 6. Put 4 or 5 coated bones at a time in hot oil and fry to a golden brown.
• 7. Toss in a bowl with the barbeque sauce.

TABAK MAAZ (KASHMIRI FRIED LAMB RIBS)

Steps:

• Combine the ribs in a large skillet with a pinch of salt and the cayenne, fennel, ginger, turmeric, bay leaves, cloves, cardamom, cinnamon, milk, and about 1/2 cup water.
• Bring to a boil, then adjust the heat so the mixture simmers; cook, turning the meat occasionally, until tender, adding more water if the mixture dries out, 30 to 45 minutes.
• When the ribs are tender, remove them. If any liquid remains in the pan, cook over medium-high heat, stirring with a wooden spoon to loosen any bits that have stuck to the bottom, until the mixture is just about dry.
• Remove the cardamom pods, cloves, cinnamon stick, and bay leaves.
• Add the butter to the pan over medium heat and when it's hot, brown the ribs. Remove the ribs to a warm platter and add about 1/2 cup water to the pan.
• Once again, cook over medium-high heat, stirring with a wooden spoon to loosen any bits that have stuck to the bottom, until the liquid is reduced by about half. Pour over the ribs, garnish with cilantro, and serve.

CRISPY DEEP-FRIED RIBS RECIPE - (4.5/5)

Steps:

• Preheat the oven to 400°. In a large roasting pan, combine the smashed garlic with the sliced ginger, scallion whites, star anise, 1 1/2 cups of the soy sauce, the water, ginger ale, white wine, orange zest and juice, granulated sugar and cilantro stems. Set the pan over 2 burners and bring to a boil over moderately high heat. Add the baby back ribs to the roasting pan, cover tightly with foil and bake for about 2 hours, or until the ribs are very tender. Let cool to room temperature, then spread the ribs out in a single layer on a baking sheet and refrigerate until chilled and firm, about 30 minutes. Discard the braising liquid. Meanwhile, in a large saucepan, heat 1/4 cup of the vegetable oil. Add the minced garlic and ginger and the scallion greens and cook over moderately high heat, stirring, until fragrant, about 1 minute. Add the remaining 1 1/2 cups of soy sauce, the brown sugar, ketchup and crushed red pepper and bring to a boil. Cook over moderately high heat for 3 minutes, stirring occasionally. Remove from the heat and add the chopped cilantro. Transfer the rib sauce to a large bowl. In a large, sturdy pot, heat 1 1/2 inches of vegetable oil to 375°. In a large bowl, whisk the flour with the cornstarch. Cut the racks into individual ribs. Toss the ribs in the flour mixture and shake off the excess. Working in batches, fry the ribs until the coating is lightly golden and crisp, about 2 minutes. Transfer the ribs to paper towels to drain briefly, then add them to the sauce in the bowl and toss to coat. Pile on a platter and serve hot.

PAT MOULD'S CAJUN FRIED BABY BACK RIBS

Steps:

• Take two gallon-sized resealable plastic bags, and place four racks of ribs in each bag. Add 1/2 cup Cajun marinade to each bag. Shake each bag until ribs are well coated. Refrigerate for up to 4 hours. Place perforated racks over sheet pans. Remove ribs from marinade, and place them on the racks to drain.
• In a deep-fryer or a large, heavy pot, heat the peanut oil to 350°F Depending on how large your deep fryer or pot is, you may be able to fry up to three racks at a time, or you may only be able to fry one rack at a time. Use care, as you do not want the oil to overflow the pot. Lower the ribs into the hot oil, and cook for 18 to 20 minutes. Maintain the oil temperature at 350°F; do not allow the temperature to climb above that.
• Remove ribs from the oil, and drain on paper towels. Cut ribs into servings, place in a bowl, and toss with barbecue sauce to taste.

FRIED DR. PEPPER RIBS

Steps:

• 1. Mix the dry rub ingredients together and rub into the racks of ribs on both sides. Marinate in the fridge for at least 4 hours, or preferably, over night. 2. Preheat oven to 325°F. Place the ribs on a wire rack in a roasting pan then pour a can of Dr Pepper into the bottom of the pan. Cover with foil and cook for 1 1/2 hours. At this point check to see if the meat easily pulls away from the bone. You will most likely need to cook them for about another 30 minutes but this all depends on your oven. Just make sure to get them nice and tender. 3. Meanwhile let's make the sauce. Reduce the 2 remaining cans of Dr Pepper in a medium saucepan over high heat to about 1/2 cup. It will be just a bit syrupy. Remove from heat and stir in the remaining sauce ingredients. 4. When the ribs are done and somewhat cooled, cut into individual ribs and transfer them to a large bowl. Add about 1/3 of the sauce mixture and gently toss the ribs to coat them with the sauce. I say gently because if you were successful at getting them super tender, they will break apart if you are too aggressive with them now. Heat the peanut oil in a large pot over medium heat. Just hot enough to gently fry the ribs to crisp them up a bit. Fry each rib separately because they crisp up very quickly. About 5 - 6 seconds per side then transfer to paper towels to drain. Next return the fired ribs to the bowl and add another 1/3 of the sauce and gently toss again. Serve warm along with the remaining sauce for dipping.

FRIED SPARE RIBS

Steps:

• Sprinkle the seasonings on both sides of the ribs, rubbing them thoroughly into the meat. Cut the slab into individual ribs. Roll each rib into flour, and shake off the excess. Drop the ribs, a few at a time, into hot, deep oil (350 degrees), and cook for 14 to 15 minutes. Drain on paper towels. Serve with barbecue sauce for clipping.