Fried Ribs
Our fried ribs have a golden brown, seasoned crust that's both crispy and delicious. They're cooked using the same seasoned flour coating as our Southern fried chicken recipe!
Servings: 4
Calories: 885kcal
Ingredients
- 1 rack pork spare ribs bone-in, cut up into individual pieces
- neutral oil for frying e.g. peanut oil, vegetable oil, canola oil
Seasoned Flour
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 ½ teaspoons granulated garlic if using garlic powder, use a bit less
- 1 ½ teaspoons granulated onion if using onion powder, use a bit less
- ½ teaspoon ground black pepper
- ½ teaspoon seasoned salt
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper optional
Egg Wash
- 2 eggs
- 2 tablespoons water
Instructions
- In a shallow bowl, whisk together flour, cornstarch, granulated garlic, granulated onion, black pepper, seasoned salt, paprika, and cayenne pepper (if using). Set aside.
- In a separate shallow mixing bowl, crack eggs, add water, and whisk together. Set aside.
- Dip each rib into egg wash, ensuring thorough coating.
- Dredge each egg-coated rib in seasoned flour mixture. Repeat for all pieces.
- Rest battered ribs on a parchment-lined sheet pan for 3-5 minutes.
- Fill a deep skillet with about 2 inches of cooking oil. Heat over medium heat to 360°F to 365°F (182°C to 185°C).
- Carefully place flour-coated ribs into hot oil. Fry until golden brown and cooked through (internal temperature should reach 145°F or 63°C), approximately 10 minutes. Fry in batches to avoid overcrowding.
- Use tongs or a slotted spoon to remove ribs from oil. Place on a wire rack over a sheet pan to drain excess oil.
- Let fried ribs rest for a few minutes before serving. Serve with your favorite sauce.
Notes
- Oil Temp: Maintain a consistent oil temperature. Use a deep-fry thermometer to monitor the oil and keep it around 360°F (182°C) to 365°F (185°C). Allow the oil to heat up before adding the ribs.
- Double Dredging (Optional): For an extra crispy crust, consider double-dredging the pork ribs. After the initial coating and resting period, repeat the process of dipping the ribs in the egg wash and seasoned flour.
- Keep an Eye on Cooking Time: Fried ribs may cook faster or slower depending on their thickness. Look for a golden brown color on the ribs as they fry.
Nutrition
Calories: 885kcal | Carbohydrates: 28g | Protein: 40g | Fat: 67g | Saturated Fat: 19g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 263mg | Sodium: 509mg | Potassium: 629mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 295IU | Vitamin C: 0.3mg | Calcium: 55mg | Iron: 3mg
