Fried Ribs Recipe: If you’ve never tried fried ribs, you’re seriously missing out on one of the most flavorful, juicy, and crispy meat dishes out there. These golden brown, seasoned-to-perfection ribs are deep-fried until crispy on the outside and fall-off-the-bone tender inside. It’s comfort food taken to the next level—and it’s easier to make than you think.
This guide will walk you through every single step, from prepping and seasoning to frying and serving. Whether you’re cooking for a family dinner, game night, or just craving something indulgent, this fried ribs recipe is your new go-to.
Why Fried Ribs?
Let’s be honest—ribs are amazing in just about any form. Smoked, grilled, baked… but fried? That’s a whole different ball game. The crispiness of the outer coating combined with the juicy meat inside is simply out of this world. Think of fried chicken, but meatier, juicier, and packed with bold flavors.
Fried ribs are perfect for parties, tailgates, or even as a hearty snack. Plus, you don’t need to wait for BBQ season. With a little prep and the right technique, you can enjoy them anytime, rain or shine.
What Makes Fried Ribs So Irresistible?
It’s the perfect combination of textures and flavors. The key? The seasoning. The crust. And the meat.
When ribs are properly marinated and seasoned, then coated in a flavorful flour mixture and fried until golden, you get layers of flavor in every bite. It’s got that juicy, fatty richness that pork ribs are known for, wrapped in a crunchy, crispy, well-seasoned shell.
Also, there’s something deeply satisfying about biting into a crispy edge of pork rib—it hits all the right notes. Whether you’re dipping them into barbecue sauce, hot sauce, or just eating them straight, fried ribs are in a league of their own.
List of Ingredients You’ll Need
Here’s everything you’ll need to pull off the best fried ribs ever. Make sure to gather all your ingredients beforehand to keep things smooth and stress-free.
Main Ingredients
- 2–3 lbs pork ribs (baby back or spare ribs work best)
- 2 cups buttermilk (for marinating)
Tip: If you don’t have buttermilk, mix 2 cups milk with 2 tablespoons of vinegar or lemon juice.
Dry Seasoning for Ribs
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (optional for heat)
- 1 teaspoon Italian seasoning (optional)
Flour Coating Mix
- 2 cups all-purpose flour
- ½ cup cornstarch (for extra crispiness)
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon baking powder
- 1 teaspoon smoked paprika
Oil for Frying
- 4–6 cups vegetable oil or peanut oil (for deep frying)
Tools and Equipment Needed
Before you start, make sure you’ve got the right tools. It makes a huge difference in safety and ease.
- Deep fryer or heavy-bottom pot
- Meat thermometer
- Tongs
- Paper towels
- Wire rack (for draining)
- Mixing bowls
- Sharp knife and cutting board
Preparing the Ribs: The Key to Tender Meat
First things first—if your ribs aren’t tender before you fry them, they’ll end up chewy. No one wants that. You can either boil or slow bake them first to get them tender. This step is optional but highly recommended.
How to Parboil Ribs:
- Cut the ribs into individual pieces (1 bone per piece).
- Place in a large pot with water, 2 bay leaves, salt, and a splash of vinegar.
- Boil for 25–30 minutes until tender but not falling apart.
- Remove from water and let them cool before seasoning and marinating.
Alternatively, bake the ribs at 300°F for 1.5–2 hours covered in foil for similar results.
Marinating the Ribs for Flavor
Marinating does more than just infuse flavor—it helps tenderize the meat and adds depth. Buttermilk works wonders by breaking down proteins slightly, ensuring juicy meat and a crispy crust.
Marination Steps:
- Place boiled/cooled ribs into a large bowl or ziplock bag.
- Pour in the buttermilk until ribs are covered.
- Add in half of your dry seasoning mix.
- Mix well and refrigerate for at least 2 hours (overnight is best for deep flavor).
The longer you let them marinate, the juicier and more flavorful they’ll be. Don’t skip this step if you want restaurant-quality fried ribs at home.
How to Create the Perfect Dredge
The dredge is where the magic happens. It’s what gives you that golden, crispy coating. Mixing flour with cornstarch and seasoning creates a light, crunchy texture that sticks well to marinated meat.
Steps for Making the Coating:
- In a large bowl, combine flour, cornstarch, baking powder, and spices.
- Taste the flour (yes, taste it!) to ensure the seasoning is bold enough.
- Remove ribs from buttermilk, letting excess drip off.
- Dredge ribs in the flour mix, pressing down to get a good coat.
- Place coated ribs on a tray and let them sit for 10 minutes (this helps the coating stick better when frying).
Step-by-Step Guide to Frying Ribs
Step 1: Boil or Parboil the Ribs (Optional but Recommended)
Like mentioned earlier, boiling the ribs softens the meat and preps it for a quick fry. This cuts down on fry time and keeps the inside juicy while the outside gets crisp.
Step 2: Season and Marinate
This step is all about layering the flavor. The seasoning soaks into the meat while the buttermilk tenderizes it. The result? Juicy, flavorful ribs every time.
Step 3: Coat with Flour Mix
Press the ribs firmly into the flour mix. That double-layer of flour (thanks to the buttermilk) creates a thick, crunchy crust that doesn’t fall off while frying.
Step 4: Heat the Oil to the Right Temperature
Heat your oil to 350°F (175°C). Use a thermometer—it makes a big difference. If the oil is too cold, your ribs get greasy. Too hot, and they burn on the outside before cooking through.
- Fry in batches.
- Don’t overcrowd the pot.
Each rib should take about 3–5 minutes to become golden brown and crispy.
Step 5: Fry to Golden Perfection
Use tongs to remove ribs once they’re crispy. Place on a wire rack over paper towels to drain excess oil. Let them rest for a few minutes before serving so the juices redistribute.
Tips for Crispy Fried Ribs Every Time
Let’s face it—there’s nothing worse than soggy fried food. If you’re going to go through the effort of frying ribs, you want them extra crispy, right? Here are some solid tips to make sure your ribs come out crunchy on the outside and juicy on the inside every single time.
1. Don’t Skip the Cornstarch
Adding cornstarch to your flour mix is a game-changer. It gives the crust that delicate crispness you crave. Without it, your coating can turn out thick and cakey.
2. Rest After Dredging
Once you coat the ribs in the flour mixture, let them sit on a tray for about 10–15 minutes before frying. This rest time helps the coating adhere better and form a stronger crust that won’t fall off in the fryer.
3. Hot Oil is a Must
Maintain the oil temperature at 350°F (175°C). If the temperature drops too low, your ribs will absorb too much oil and become greasy. Use a thermometer—it’s worth it.
4. Don’t Overcrowd the Fryer
Frying too many ribs at once drops the oil temperature and results in uneven cooking. Fry in small batches, giving each rib room to sizzle and get crispy.
5. Drain on a Wire Rack, Not Paper Towels
Paper towels can make the bottom of your ribs soggy. Use a wire rack with a tray underneath to allow air to circulate and keep that crispiness intact.
6. Season After Frying
A light sprinkle of salt or your favorite spice blend immediately after frying enhances the flavor and adds an extra punch.
Common Mistakes to Avoid
Even experienced home cooks mess up fried ribs now and then. Here’s what not to do if you want restaurant-quality results.
Using Raw Ribs
Frying raw ribs without boiling or baking them first means they’ll either be undercooked inside or burnt outside. Pre-cook for tenderness.
Skipping the Marinade
The marinade isn’t just for flavor—it helps the flour stick better and tenderizes the meat. Skipping this step often leads to bland and tough ribs.
Not Tasting the Dredge Mix
Yes, you can taste the seasoned flour. It should be well-salted and full of flavor because it’s the outer layer of your ribs.
Reusing Oil Too Many Times
Old oil can affect the flavor and texture of your ribs. If the oil smells burnt or darkens quickly, it’s time to switch it out.
Cutting the Ribs Too Big
Smaller pieces cook more evenly and quickly. Cutting each rib into single-bone pieces ensures better frying results and easier eating.
Serving Suggestions
Fried ribs are a showstopper on their own, but pairing them with the right sides and sauces can turn your meal into a real feast. Here are some top picks:
Classic Sides
- Coleslaw – Its tangy crunch pairs perfectly with the richness of fried ribs.
- Mac & Cheese – Comfort food heaven when served with crispy ribs.
- Cornbread – Slightly sweet and perfect for soaking up any sauce.
- Pickles or Pickled Onions – Add a bright pop of acidity to cut through the fat.
Drinks That Pair Well
- Sweet Iced Tea or Lemonade for a southern-style combo.
- A cold beer (lager or pale ale) complements the rich, crispy texture.
- For non-alcoholic options, try sparkling water with citrus for balance.
Best Dipping Sauces for Fried Ribs
Fried ribs and dipping sauce go hand-in-hand. Whether you like it tangy, spicy, or sweet, here are some killer sauce ideas:
| Sauce Name | Flavor Profile | Best For Fans Of |
|---|---|---|
| BBQ Sauce | Sweet, smoky, tangy | Classic Southern BBQ |
| Spicy Honey Sauce | Sweet heat with a kick | Sweet & Spicy Lovers |
| Ranch Dressing | Creamy, herby, tangy | Mild Flavors |
| Garlic Aioli | Rich, garlicky, creamy | Bold Flavor Seekers |
| Buffalo Sauce | Vinegary, spicy, buttery | Hot Wings Fans |
Mix and match depending on your mood or create a dipping station for a party!
How to Store and Reheat Fried Ribs
Let’s say you somehow have leftovers (unlikely, but hey, it happens). You want to keep those ribs crispy and delicious for the next day. Here’s how:
Storing Leftovers
- Cool completely before storing.
- Place in an airtight container lined with a paper towel.
- Store in the fridge for up to 3 days.
Reheating Tips
- Preheat oven to 375°F (190°C).
- Place ribs on a wire rack over a baking sheet.
- Bake for 10–12 minutes until heated through and crispy again.
Avoid the microwave. It ruins the crispiness and makes the meat rubbery.
For an even better reheat, use an air fryer at 350°F for 6–8 minutes. It brings back that golden crunch beautifully.
Healthier Alternatives (Air Fried or Oven-Fried Ribs)
Fried ribs don’t have to be a guilty pleasure. If you’re watching your oil intake or just want a cleaner version, these methods still deliver flavor with a little less fat.
Air Fryer Fried Ribs
- Pre-cook and marinate ribs as usual.
- Dredge in the flour mix.
- Lightly spray with oil or use an oil mister.
- Cook at 375°F for 15–18 minutes, flipping halfway through.
They won’t be as greasy but still delicious and crispy.
Oven-Fried Ribs
- Preheat oven to 425°F (218°C).
- Line a baking sheet with foil and place a wire rack on top.
- Place ribs on the rack and lightly spray with oil.
- Bake for 20–25 minutes, flipping halfway.
They won’t match the deep-fried version exactly, but they come pretty close—and your heart will thank you.
FAQs about Fried Ribs Recipe
1. Can I use beef ribs instead of pork?
Yes, but pork ribs tend to be more tender and cook faster. Beef ribs are thicker and might need longer cooking or boiling time before frying.
2. Do I have to marinate the ribs in buttermilk?
Buttermilk helps tenderize and adds flavor, but if unavailable, use milk with vinegar or lemon juice. You can also use a seasoned egg wash.
3. How long should I fry the ribs?
About 3–5 minutes per batch at 350°F until golden brown. Pre-cooking the ribs shortens fry time.
4. Can I make these ahead of time?
Yes, you can boil and marinate the ribs ahead of time. Just dredge and fry them right before serving for best results.
5. What’s the best oil for frying ribs?
Peanut oil or vegetable oil works best due to high smoke points and neutral flavors.
Conclusion
If you’ve made it this far, you’re more than ready to fry up some golden, crunchy, flavor-packed ribs. Whether you’re throwing a game-day party or just treating yourself, fried ribs are the ultimate crowd-pleaser. With the right prep, a solid seasoning mix, and a little love, you’ll be biting into crispy perfection in no time.
Just remember: don’t skip the marinating, monitor your oil temp, and always taste your flour dredge. From the juicy interior to the crispy golden crust, fried ribs are pure comfort food bliss.
Now, grab those ribs, heat up that oil, and let the flavor explosion begin!
