{"id":2005872,"date":"2024-06-18T10:51:54","date_gmt":"2024-06-18T15:51:54","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&#038;p=2005872"},"modified":"2024-07-19T12:51:07","modified_gmt":"2024-07-19T17:51:07","slug":"fried-ribs","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/fried-ribs\/","title":{"rendered":"Fried Ribs"},"content":{"rendered":"<p>That crisp, caramelized bark on a rack of pork ribs takes patience and preparation, right? You have to earn it, giving lots of thought to your dry rub and plenty of time to your smoker. Well, not necessarily. With our deep-fried ribs recipe, you could pile up a rack of ribs (in just minutes!) that will lack nothing in flavor, texture or tenderness. That can be a welcome option if you want to prepare a <a href=\"https:\/\/www.tasteofhome.com\/collection\/game-day-snacks\/\" data-name=\"www.tasteofhome.com\/collection\/game-day-snacks\/\" data-module=\"content engagement\" data-position=\"embedded links\">game-day snack<\/a>, for example, without spending the entire game by the grill.<\/p>\n<p>Like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/the-best-baby-back-ribs\/\" data-name=\"www.tasteofhome.com\/recipes\/the-best-baby-back-ribs\/\" data-module=\"content engagement\" data-position=\"embedded links\">barbecue ribs<\/a>, though, you want a bold, salty seasoning to bring out the best in the pork. Baby back ribs are leaner and less meaty in flavor than most other ribs, so the coating has to work a little harder. These crunchy ribs are a less messy alternative to sticky ribs slathered in sauce, although they do go well with a barbecue or sweet chili dip on the side.<\/p>\n<h2>Ingredients for Fried Ribs<\/h2>\n<ul>\n<li><strong>All-purpose flour:<\/strong> A dusting of flour will seal in moisture and give the ribs their distinctive crunch. If you want a lighter crust with tiny bubbles, add baking powder to the mix.<\/li>\n<li><strong>White rice flour:<\/strong> You want to avoid a greasy, oily coating, which is why rice flour is ideal. It won\u2019t absorb excess oil and will give your ribs a crispy texture. <a href=\"https:\/\/www.tasteofhome.com\/article\/best-thickener\/\" data-name=\"www.tasteofhome.com\/article\/best-thickener\/\" data-module=\"content engagement\" data-position=\"embedded links\">Substitute cornstarch<\/a> if you can\u2019t find rice flour.<\/li>\n<li><strong>Paprika and other spices:<\/strong> Bringing warmth, depth and color, paprika is an essential foundation for your rub, along with the salt, pepper, garlic powder and onion powder.<\/li>\n<li><strong>Pork baby back ribs:<\/strong> These have a small bone but a surprising amount of meat (on one side, at least). Do remove the silverskin, if present, and trim away any large chunks of fat, then cut the rack into individual ribs. Let the ribs come up to room temperature before cooking begins.<\/li>\n<li><strong>Oil:<\/strong> The best oil for deep-fat frying will have a neutral flavor and a higher smoke point, so peanut or canola are strong options here.<\/li>\n<li><strong>Barbecue sauce or sweet chili sauce (optional):<\/strong> Coating your warm, cooked ribs in barbecue sauce or sweet chili sauce will make them finger-licking delicious. You can also offer the sauce as a dip.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Season and coat the ribs<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2017527\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Fried-Ribs_TOHD24_276973_SheriSIlver_2.jpg?fit=700%2C1024\" alt=\"Floured ribs for Taste Recipes fried ribs on a white tray and in a white bowl on a marble surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sheri Silver for Taste Recipes<\/span><\/span><\/p>\n<p>In a shallow dish, combine the all-purpose flour, rice flour, salt, pepper, paprika, garlic powder and onion powder. Working a few pieces at a time, add the ribs to the flour mix and toss them to fully coat. Shake off any excess before transferring the coated ribs to a tray.<\/p>\n<h3>Step 2: Deep-fry the ribs<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2017528\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Fried-Ribs_TOHD24_276973_SheriSIlver_3.jpg?fit=700%2C1024\" alt=\"Taste Of Home Fried Ribs On A Wire Rack On A Marble Surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sheri Silver for Taste Recipes<\/span><\/span><\/p>\n<p>In an electric skillet or deep fryer, heat the oil to 375\u00b0F, and keep monitoring the temperature with a cook\u2019s thermometer. Fry the ribs, a few at a time, until they are golden brown, five to seven minutes, turning once. When the marrow starts emerging from the tip of the bone, you\u2019ll know they\u2019re cooked through. Remove the ribs from the fryer and drain them on a rack or paper towels.<\/p>\n<p><em>Editor\u2019s Tip: <\/em>Add the ribs in small batches so the oil temperature doesn\u2019t drop, or you\u2019ll have an oily, soggy coating instead of the signature crunch.<\/p>\n<h3>Step 3: Allow the ribs to rest<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2017529\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Fried-Ribs_TOHD24_276973_SheriSIlver_4.jpg?fit=700%2C1024\" alt=\"Taste Recipes fried ribs on enamel trays and plates with barbecue sauce on a marbe surface next to a cotton napkin.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sheri Silver for Taste Recipes<\/span><\/span><\/p>\n<p>Give the ribs a few minutes to cool to improve the tenderness and make them easier to handle. If you want sticky ribs, toss them in barbecue sauce or sweet chili sauce while they\u2019re warm.<\/p>\n<h2>Fried Ribs Variations<\/h2>\n<ul>\n<li><strong>Marinate in buttermilk:<\/strong> Deep-fried ribs using just the dry seasoning are moist but chewy with a satisfying crunch. For the softer \u201cslide-off-the-bone\u201d meat you get from smoking, marinate the cut ribs in buttermilk to tenderize the pork. Allow at least an hour, but you can marinate overnight in the refrigerator. At cooking time, remove the ribs from the marinade, shake off the excess and toss them in the flour mix with the seasoning already added.<\/li>\n<li><strong>Toss in bread crumbs:<\/strong> Fried chicken fans will have anticipated this variation from the start. And yes, deep-fried ribs can be tossed in bread crumbs or panko mix for additional crunch. To keep the bread crumbs from clumping or falling away, you\u2019ll have to dip the flour-coated ribs in egg wash first, then roll them around in the crumbs and shake off any excess.<\/li>\n<\/ul>\n<h2>How to Store Fried Ribs<\/h2>\n<p>Allow the ribs to cool, then transfer them to an airtight container with a sheet of paper towel on the bottom to absorb excess moisture. You can keep the ribs in the refrigerator for one to two days, but expect to sacrifice some of the crunch. The coating will soften faster in an overcrowded container, so give them plenty of room.<\/p>\n<h3>How do you reheat fried ribs?<\/h3>\n<p>Remove the ribs from the refrigerator, allow them to come up to room temperature and reheat in a hot oven for 12 to 15 minutes. A fast, fierce heat stops any moisture from turning the coating soggy.<\/p>\n<h2>Fried Ribs Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2017530\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Fried-Ribs_TOHD24_276973_SheriSIlver_5.jpg?fit=700%2C1024\" alt=\"Taste Recipes fried ribs on enamel trays and plates with barbecue sauce on a marbe surface next to a cotton napkin.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sheri Silver for Taste Recipes<\/span><\/span><\/p>\n<h3>Do I need to wash my ribs before seasoning?<\/h3>\n<p>If you\u2019re sensitive to raw meat aromas, a common trick is to rinse the ribs in a solution of diluted vinegar or lemon juice. This can also tenderize the meat a little. It\u2019s not necessary to clean the meat, however. In fact, food safety experts argue that <a href=\"https:\/\/www.tasteofhome.com\/collection\/foods-to-never-wash-before-cooking\/\" data-name=\"www.tasteofhome.com\/collection\/foods-to-never-wash-before-cooking\/\" data-module=\"content engagement\" data-position=\"embedded links\">washing raw meat<\/a> can actually increase the risk of cross-contamination.<\/p>\n<h3>Why don\u2019t my ribs fall off the bone?<\/h3>\n<p>Deep-fried ribs cooked in hot oil for just a few minutes will not pull away from the bone like a slow-smoked rib. If you have a batch of smoked or baked baby back ribs, however, and want to take the texture to new heights with a deep-fry, toss them in the flour at room temperature and fry them as above. You won\u2019t need to fry them as long. Just two to three minutes will develop a crust and heat up the middle.<\/p>\n<h3>How do I get more flavor into my ribs?<\/h3>\n<p>Your options for enhancing the strength of the seasoning are to add more spices and herbs, leave the ribs to sit in the rub for longer or increase the surface area by making small cuts in the pork before tossing. You could also douse the ribs in sauce after frying them, but this can overwhelm some of the more subtle seasonings.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Low and slow in the smoker isn,\u00c4\u00f4t the only way to go for baby back pork ribs. Our deep-fried ribs recipe is your shortcut to spicy, crunchy and satisfyingly chewy ribs bursting with porky flavors.<\/p>\n","protected":false},"author":8049,"featured_media":2053381,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304328,304993,304177,304292,304007,304338,304022,303966,304988,303887,306848,304268,307307,307383,307399,304350,324623,304020,304005,304150,303883],"categories-v2":[308984,308481,308940,309457,308305,308554,308992,308603,308495,308935,308478,309603,259483,310342,310410,310426,309001,309177,308594,308549,309434,308476],"coauthors":[343481],"recommended_recipes":[{"post_title":"Fried Chicken Tenders","post_link":"\/recipes\/southern-fried-chicken-strips\/","post_image":"\/wp-content\/uploads\/2018\/01\/Southern-Fried-Chicken-Strips_EXPS_FT23_35128_ST_0720_5.jpg"},{"post_title":"Fried Pork Chops","post_link":"\/recipes\/southern-fried-pork-chops-2\/","post_image":"\/wp-content\/uploads\/2023\/09\/Southern-Fried-Pork-Chops_EXPS_FT23_273651_ST_0801_2.jpg"},{"post_title":"Dr Pepper Ribs","post_link":"\/recipes\/dr-pepper-ribs\/","post_image":"\/wp-content\/uploads\/2024\/09\/Dr-Pepper-Ribs_EXPS_TOHD24_276841_EricKleinberg_6.jpg"},{"post_title":"Barbecued Beef Ribs","post_link":"\/recipes\/barbecued-beef-ribs\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps39535_CW163683D03_31_2b-.jpg"},{"post_title":"Sweet & Sour Pork Ribs","post_link":"\/recipes\/sweet-sour-pork-ribs\/","post_image":"\/wp-content\/uploads\/2017\/09\/Sweet-Sour-Pork-Ribs_exps45299_SSCM1753684A10_01_4bC_RMS.jpg"},{"post_title":"Air-Fryer Pork Ribs","post_link":"\/recipes\/air-fryer-pork-ribs\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_276840_Jena-Carlin_1.jpg"},{"post_title":"Grilled Beef Ribs","post_link":"\/recipes\/grilled-beef-ribs\/","post_image":"\/wp-content\/uploads\/2025\/02\/Grilled-Beef-Ribs_EXPS_TOHD24_276847_ChristineMa_8.jpg"},{"post_title":"Barbecued Ribs with Beer","post_link":"\/recipes\/barbecued-ribs-with-beer\/","post_image":"\/wp-content\/uploads\/2017\/09\/Barbecued-Ribs-with-Beer_exps46557_TH1789925D08_03_1b_RMS.jpg"},{"post_title":"Tasty Pork Ribs","post_link":"\/recipes\/tasty-pork-ribs\/","post_image":"\/wp-content\/uploads\/2017\/09\/Tasty-Pork-Ribs_EXPS_HSCBZ17_39531_D07_28_4b.jpg"},{"post_title":"Chinese-Style Ribs","post_link":"\/recipes\/chinese-style-ribs\/","post_image":"\/wp-content\/uploads\/2017\/09\/Chinese-Style-Ribs_EXPS_EDSC17_190372_C03_09_5b.jpg"},{"post_title":"Corn Ribs","post_link":"\/recipes\/corn-ribs-recipe\/","post_image":"\/wp-content\/uploads\/2024\/10\/Corn-Ribs_EXPS_FT24_277066_JR_0927_8.jpg"},{"post_title":"Western Ribs","post_link":"\/recipes\/western-ribs\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Jalapeno Ribs","post_link":"\/recipes\/jalapeno-ribs\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps7257_PPBQ1554514D23B-5.jpg"},{"post_title":"Smoked Ribs","post_link":"\/recipes\/smoked-ribs\/","post_image":"\/wp-content\/uploads\/2025\/02\/Smoked-Ribs_EXPS_TOHD24_276942_JuliaHartbeck_5.jpg"},{"post_title":"Baked Barbecue Ribs","post_link":"\/recipes\/baked-barbecue-ribs\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps32868_CFT944050D44A.jpg"},{"post_title":"Braised Ribs","post_link":"\/recipes\/braised-ribs\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps25349_TH10526D27B.jpg"},{"post_title":"Chinese Pork Ribs","post_link":"\/recipes\/chinese-pork-ribs\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps18820_SCBZ1115473D129.jpg"},{"post_title":"Oven-Baked Ribs","post_link":"\/recipes\/oven-baked-ribs\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"BBQ Short Ribs","post_link":"\/recipes\/bbq-short-ribs\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps9304_TH10010C39C.jpg"},{"post_title":"Home-Style Ribs","post_link":"\/recipes\/home-style-ribs\/","post_image":"\/wp-content\/uploads\/2017\/09\/Home-Style-Ribs_exps14993_SSCM2468858C01_11_4bC_RMS.jpg"}],"acf":{"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD24_276873_SheriSIlver_6.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/fried-ribs\/","name":"Fried 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Our deep-fried ribs recipe is your shortcut to spicy, crunchy and satisfyingly chewy ribs bursting with porky flavors.","recipeIngredient":["1\/2 cup all-purpose flour","1\/2 cup white rice flour","2 teaspoons salt","1-1\/2 teaspoons pepper","1-1\/2 teaspoons paprika","1 teaspoon garlic powder","1 teaspoon onion powder","3 pounds pork baby back ribs, cut into individual ribs","Oil for deep-fat frying","Optional: Barbecue sauce or sweet chili sauce"],"recipeInstructions":[{"@type":"HowToStep","name":"Season and coat the ribs","text":"In a shallow dish, combine the all-purpose flour, rice flour, salt, pepper, paprika, garlic powder and onion powder. Working a few pieces at a time, add the ribs to the flour mix and toss them to fully coat. Shake off any excess before transferring the coated ribs to a tray.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Fried-Ribs_TOHD24_276973_SheriSIlver_2.jpg?resize=700,1024"},{"@type":"HowToStep","name":"Deep-fry the ribs","text":"In an electric skillet or deep fryer, heat the oil to 375\u00b0F, and keep monitoring the temperature with a cook\u2019s thermometer. Fry the ribs, a few at a time, until they are golden brown, five to seven minutes, turning once. When the marrow starts emerging from the tip of the bone, you\u2019ll know they\u2019re cooked through. Remove the ribs from the fryer and drain them on a rack or paper towels. Editor\u2019s Tip: Add the ribs in small batches so the oil temperature doesn\u2019t drop, or you\u2019ll have an oily, soggy coating instead of the signature crunch.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Fried-Ribs_TOHD24_276973_SheriSIlver_3.jpg?resize=700,1024"},{"@type":"HowToStep","name":"Allow the ribs to rest","text":"Give the ribs a few minutes to cool to improve the tenderness and make them easier to handle. If you want sticky ribs, toss them in barbecue sauce or sweet chili sauce while they\u2019re warm.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Fried-Ribs_TOHD24_276973_SheriSIlver_4.jpg?resize=700,1024"}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Nicholas Marshall"}],"nutrition":{"@type":"NutritionInformation","calories":" 500 calories","fatContent":"44g fat (9g saturated fat)","cholesterolContent":"81mg cholesterol","sodiumContent":"249mg sodium","carbohydrateContent":"4g carbohydrate (0 sugars","fiberContent":"0 fiber)","proteinContent":"23g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":0,"reviewCount":0,"worstRating":1,"bestRating":5}},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"276873","romance_copy_dek":"Low and slow in the smoker isn\u2019t the only way to go for baby back pork ribs. Our deep-fried ribs recipe is your shortcut to spicy, crunchy and satisfyingly chewy ribs bursting with porky flavors.","enhanced_recipe_title":"Fried Ribs","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup all-purpose flour","IngredientText":"1\/2 cup all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup white rice flour","IngredientText":"1\/2 cup white rice flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons salt","IngredientText":"2 teaspoons salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 teaspoons pepper","IngredientText":"1-1\/2 teaspoons pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 teaspoons paprika","IngredientText":"1-1\/2 teaspoons paprika"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon garlic powder","IngredientText":"1 teaspoon garlic powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon onion powder","IngredientText":"1 teaspoon onion powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 pounds pork baby back ribs, cut into individual ribs","IngredientText":"3 pounds pork baby back ribs, cut into individual ribs"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":" Oil for deep-fat frying","IngredientText":" Oil for deep-fat frying"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Optional: Barbecue sauce or sweet chili sauce","IngredientText":"Optional: Barbecue sauce or sweet chili sauce"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD24_276873_SheriSIlver_6.jpg","RecipeId":276873,"AttachmentSourceId":null,"AttachmentSource":"Sheri Silver for Taste Recipes","PhotoCredit":"Fried Ribs Recipe photo by Sheri Silver for Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"EXPS_TOHD24_276873_SheriSIlver_6.jpg","ContributorId":null,"Firstname":"Taste Recipes","Lastname":"Test Kitchen","City":"Milwaukee","StateDescription":"Wisconsin","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep\/Total Time: 30 min.","MinimumServingQuantity":6,"MaximumServingQuantity":6,"Yield":"6 servings.","DigitalTitle":"Fried Ribs","SubmittedTitle":"Fried Ribs","RecipeTypeId":1,"AverageRating":0,"WebPublishedDate":"6\/18\/2024 10:51:54 AM","ContestPlacementId":null,"FbImage":"FB_FT24_276873_EC_070324_2.jpg","PreparationTimeInMinutes":10,"CookTimeInMinutes":20,"TotalTimeInMinutes":30,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Fried Ribs","OriginalSourceProject":"Fried Ribs","ContestPlacement":"","Trailer":null,"Metadescription":null,"AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"If you love meaty, juicy ribs with a crisp golden brown exterior, this will be your new favorite way to serve them. 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