Skip to main content
Epicurious
Cookbooks

Fried Spare Ribs

When we serve fried ribs at the restaurant, the reaction is always the same: “Fried ribs, we’ve never heard of those!” Well, they really are very good. We all love fried pork chops, so why wouldn’t we love fried ribs?

Recipe information

  • Yield

    serves 4

Ingredients

2 teaspoons The Lady’s House Seasoning
1/2 teaspoon The Lady’s Seasoned Salt
1 small slab pork ribs, 4–5 pounds (have the butcher crack them)
1 cup all-purpose flour
6 cups vegetable oil

Preparation

  1. 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 dipping.

Paula Deen's Kitchen Classics
TagsRibsPork RibPorkMeatSpare RibMainDinnerDeep FryCookbooks
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Ratatouille
A one-pot celebration of summer vegetables.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Grilled Salmon With Dill Chimichurri
Grilling fish atop a bed of lemon slices is the key to not sticking.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.