Like barbecue ribs, 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.
Ingredients for Fried Ribs
- All-purpose flour: 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.
- White rice flour: You want to avoid a greasy, oily coating, which is why rice flour is ideal. It won’t absorb excess oil and will give your ribs a crispy texture. Substitute cornstarch if you can’t find rice flour.
- Paprika and other spices: Bringing warmth, depth and color, paprika is an essential foundation for your rub, along with the salt, pepper, garlic powder and onion powder.
- Pork baby back ribs: 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.
- Oil: 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.
- Barbecue sauce or sweet chili sauce (optional): 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.
Directions
Step 1: Season and coat the ribs
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.
Step 2: Deep-fry the ribs
In an electric skillet or deep fryer, heat the oil to 375°F, and keep monitoring the temperature with a cook’s 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’ll know they’re cooked through. Remove the ribs from the fryer and drain them on a rack or paper towels.
Editor’s Tip: Add the ribs in small batches so the oil temperature doesn’t drop, or you’ll have an oily, soggy coating instead of the signature crunch.
Step 3: Allow the ribs to rest
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’re warm.
Fried Ribs Variations
- Marinate in buttermilk: Deep-fried ribs using just the dry seasoning are moist but chewy with a satisfying crunch. For the softer “slide-off-the-bone” 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.
- Toss in bread crumbs: 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’ll have to dip the flour-coated ribs in egg wash first, then roll them around in the crumbs and shake off any excess.
How to Store Fried Ribs
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.
How do you reheat fried ribs?
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.
Fried Ribs Tips
Do I need to wash my ribs before seasoning?
If you’re 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’s not necessary as a step to clean the meat, however. In fact, food safety experts argue that washing raw meat can actually increase the risk of cross-contamination.
Why don’t my ribs fall off the bone?
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’t need to fry them as long. Just two to three minutes will develop a crust and heat up the middle.
How do I get more flavor into my ribs?
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.
