18 Crispy Fried Ribs Recipes for Perfect Weeknight Dinners

Ready to transform your weeknight dinners with something irresistibly crispy and utterly delicious? Look no further! Our roundup of 18 Crispy Fried Ribs Recipes is here to save the day, offering a variety of flavors that promise to turn ordinary evenings into memorable feasts. Whether you’re craving comfort food or seeking a quick culinary adventure, these recipes are your ticket to perfection. Let’s dive in!

Classic Southern Fried Pork Ribs

Just when you thought ribs couldn’t get any better, we’re throwing them in the fryer. These Classic Southern Fried Pork Ribs are crispy, juicy, and packed with flavor—no grill required.

Ingredients

• 2 lbs pork ribs (cut into individual ribs)
• 1 cup buttermilk (for tenderizing)
• 1 cup all-purpose flour (or gluten-free alternative)
• 1 tbsp smoked paprika (adds depth)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• Vegetable oil for frying (or any neutral oil)

Instructions

1. Soak the ribs in buttermilk for at least 1 hour to tenderize.
2. In a bowl, mix flour, smoked paprika, garlic powder, onion powder, salt, and pepper.
3. Heat oil in a deep fryer or large pot to 375°F.
4. Dredge each rib in the flour mixture, shaking off excess.
5. Fry ribs in batches for 5-6 minutes until golden brown and crispy.
6. Drain on paper towels to remove excess oil.

Every bite delivers a crunch that gives way to tender, flavorful meat. Serve these ribs with a side of coleslaw or drizzle with hot honey for a sweet and spicy twist.

Spicy Honey Glazed Fried Ribs

Now, let’s dive into making these ribs that’ll have your taste buds dancing. Crispy, sticky, and with just the right kick, they’re a game-changer for any meal.

Ingredients

• 2 lbs pork ribs (baby back or spare ribs work great)
• 1/2 cup honey (for that perfect glaze)
• 2 tbsp soy sauce (adds depth to the flavor)
• 1 tbsp sriracha (adjust for more or less heat)
• 1 tsp garlic powder (or fresh minced garlic for extra punch)
• 1/2 tsp salt (enhances all the flavors)
• 1/4 tsp black pepper (freshly ground is best)
• 1 cup all-purpose flour (for the crispy coating)
• 1 cup buttermilk (tenderizes the meat)
• Vegetable oil for frying (or any neutral oil with a high smoke point)

Instructions

1. Cut the ribs into individual pieces for even cooking.
2. In a bowl, mix honey, soy sauce, sriracha, garlic powder, salt, and pepper to create the glaze. Set aside.
3. Dip each rib piece in buttermilk, then coat evenly with flour.
4. Heat oil in a deep fryer or large pot to 375°F. Use a thermometer for accuracy.
5. Fry the ribs in batches for 3-4 minutes until golden brown. Don’t overcrowd the pot.
6. Drain fried ribs on a wire rack to keep them crispy.
7. Toss the hot ribs in the glaze until fully coated. Serve immediately.

Absolutely irresistible, these ribs are a perfect mix of sweet, spicy, and crunchy. Try serving them over a bed of creamy coleslaw to balance the heat.

Garlic Parmesan Fried Ribs

Brace yourself for a flavor bomb with these Garlic Parmesan Fried Ribs—crispy, cheesy, and utterly addictive.

Ingredients

• 2 lbs pork ribs (cut into individual ribs)
• 1 cup all-purpose flour (for a lighter coat, use half flour half cornstarch)
• 1 cup grated Parmesan cheese (freshly grated melts better)
• 3 tbsp garlic powder (adjust to taste)
• 1 tsp salt (or to taste)
• 1 tsp black pepper (freshly ground preferred)
• 2 eggs (beaten, for binding)
• 1 cup vegetable oil (or any neutral oil for frying)

Instructions

1. Pat dry the ribs with paper towels to ensure the coating sticks better.
2. In a bowl, mix flour, Parmesan cheese, garlic powder, salt, and pepper.
3. Dip each rib into the beaten eggs, then coat thoroughly with the flour mixture. Tip: Let them sit for 5 minutes for the coating to set.
4. Heat oil in a deep fryer or large pan to 375°F. Use a thermometer for accuracy.
5. Fry ribs in batches for 3-4 minutes or until golden brown and crispy. Don’t overcrowd the pan.
6. Drain on a wire rack over paper towels to keep them crispy. Tip: Sprinkle extra Parmesan right after frying for more cheesy goodness.
7. Serve hot with a side of garlic aioli or marinara sauce for dipping. Tip: Garnish with chopped parsley for a fresh contrast.

Ribs come out with a crunchy exterior giving way to tender, juicy meat inside. The garlic-Parmesan combo is a match made in heaven—try serving them over a bed of arugula for a peppery kick.

Cajun Style Fried Pork Ribs

Sizzle these Cajun Style Fried Pork Ribs to golden perfection, then toss them in a bold, spicy mix that’ll have everyone reaching for more. No frills, just flavor-packed bites that crunch with every bite.

Ingredients

• 2 lbs pork ribs, cut into individual ribs
• 1 cup buttermilk (for tenderizing)
• 1 cup all-purpose flour (for a crispy coat)
• 2 tbsp Cajun seasoning (adjust to heat preference)
• 1 tsp garlic powder (for extra flavor)
• 1 tsp onion powder (adds depth)
• Vegetable oil for frying (or any neutral oil)
• Salt to taste (enhances all flavors)

Instructions

1. Marinate the ribs in buttermilk for at least 2 hours, or overnight for maximum tenderness.
2. In a large bowl, mix flour, Cajun seasoning, garlic powder, onion powder, and salt.
3. Heat oil in a deep fryer or large pot to 375°F. Use a thermometer for accuracy.
4. Dredge each rib in the flour mixture, shaking off excess. Double-dip for extra crunch.
5. Fry ribs in batches for 5-6 minutes, until golden brown and crispy. Avoid overcrowding.
6. Drain on a wire rack over paper towels to keep them crispy. Sprinkle with extra Cajun seasoning if desired.

Outstanding with a fiery kick and irresistibly crunchy, these ribs are best served hot with a side of cool ranch or blue cheese dressing to balance the heat. Perfect for game day or any day you crave something boldly flavorful.

Sweet and Sour Fried Ribs

Brace yourself for a flavor explosion with these Sweet and Sour Fried Ribs—crispy, tangy, and utterly irresistible.

Ingredients

• 2 lbs pork ribs, cut into individual ribs (ask your butcher for help)
• 1 cup cornstarch (for that perfect crunch)
• 1/2 cup white sugar (adjust to taste)
• 1/4 cup apple cider vinegar (or white vinegar in a pinch)
• 2 tbsp soy sauce (low sodium works too)
• 1 tbsp minced garlic (fresh is best)
• 1 tsp ginger powder (or freshly grated for extra zing)
• 1/2 cup water (to balance the sauce)
• Oil for frying (vegetable or peanut oil recommended)

Instructions

1. Pat ribs dry with paper towels to ensure the cornstarch sticks well.
2. Coat each rib evenly in cornstarch, shaking off excess for a light layer.
3. Heat oil in a deep fryer or large pot to 375°F—use a thermometer for accuracy.
4. Fry ribs in batches for 5-7 minutes until golden brown and crispy. Don’t overcrowd!
5. Remove ribs and drain on a wire rack to keep them crispy, not soggy.
6. In a saucepan, combine sugar, vinegar, soy sauce, garlic, ginger, and water. Bring to a simmer over medium heat.
7. Cook sauce for 3-5 minutes until slightly thickened—it should coat the back of a spoon.
8. Toss fried ribs in the sauce until fully coated. Serve immediately for maximum crunch.

Who knew ribs could be this addictive? The crispy exterior gives way to tender meat, all wrapped in a glossy, sweet-sour sauce. Try serving over steamed rice with a sprinkle of sesame seeds for an extra touch.

Korean Fried Ribs with Gochujang Sauce

Bold flavors collide in this sticky, spicy, finger-licking Korean Fried Ribs with Gochujang Sauce—your next obsession is here. These ribs are crispy on the outside, tender inside, and slathered in a sauce that’s sweet, spicy, and utterly addictive.

Ingredients

• 2 lbs pork ribs, cut into individual ribs (ask your butcher to do this)
• 1 cup cornstarch (for that extra crunch)
• 1/2 cup water (to help the coating stick)
• 1/4 cup gochujang (Korean red chili paste, adjust for heat)
• 2 tbsp soy sauce (for depth)
• 2 tbsp honey (for sweetness)
• 1 tbsp minced garlic (because more is better)
• 1 tsp grated ginger (fresh is best)
• 1/2 cup vegetable oil (or any neutral oil, for frying)

Instructions

1. In a large bowl, toss the ribs with cornstarch until fully coated. Shake off excess.
2. Heat oil in a deep pan to 350°F. Fry ribs in batches for 5-6 minutes until golden and crispy. Don’t overcrowd the pan.
3. Drain ribs on a wire rack to keep them crispy, not soggy.
4. In a saucepan, combine gochujang, soy sauce, honey, garlic, and ginger. Simmer on low for 3 minutes until thickened.
5. Toss the fried ribs in the sauce until evenly coated. Serve immediately.

Get ready for ribs that are crispy, saucy, and packed with flavor. Serve them over steamed rice with kimchi on the side for a meal that’s bold and balanced. The gochujang sauce is the star—spicy, sweet, and impossible to resist.

Lemon Pepper Fried Ribs

These Lemon Pepper Fried Ribs are a game-changer. **Toss** your dinner routine with this crispy, zesty twist on classic ribs that’ll have everyone begging for seconds.

Ingredients

• 2 lbs pork ribs (cut into individual ribs)
• 1 cup buttermilk (for tenderizing)
• 1 cup all-purpose flour (or gluten-free blend)
• 2 tbsp lemon pepper seasoning (adjust to taste)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• Vegetable oil for frying (or any neutral oil)

Instructions

1. In a large bowl, soak the ribs in buttermilk for at least 1 hour to tenderize.
2. In another bowl, mix flour, lemon pepper seasoning, garlic powder, onion powder, and salt.
3. Heat oil in a deep fryer or large pot to 375°F.
4. Remove ribs from buttermilk, letting excess drip off, then coat thoroughly in the flour mixture.
5. Fry ribs in batches for 5-6 minutes until golden brown and crispy. Avoid overcrowding the pot.
6. Use a slotted spoon to transfer ribs to a paper towel-lined plate to drain excess oil.

**Make** these ribs the star of your next meal with their irresistible crunch and bold lemon pepper kick. Serve them alongside a cool coleslaw or drizzle with honey for a sweet and spicy finish.

Buttermilk Fried Ribs with Herbs

Wow your taste buds with these crispy, herby buttermilk fried ribs—a game-changer for your next dinner.

Ingredients

• 2 lbs pork ribs (cut into individual ribs)
• 2 cups buttermilk (for tenderizing)
• 1 cup all-purpose flour (for coating)
• 1 tbsp garlic powder (adds depth)
• 1 tbsp onion powder (for sweetness)
• 1 tsp smoked paprika (or regular, for color)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/4 cup fresh herbs (rosemary and thyme, finely chopped)
• Vegetable oil for frying (or any neutral oil, enough to submerge ribs)

Instructions

1. In a large bowl, soak ribs in buttermilk for at least 4 hours, or overnight for maximum tenderness.
2. In another bowl, mix flour, garlic powder, onion powder, smoked paprika, salt, and pepper.
3. Heat oil in a deep fryer or large pot to 375°F—use a thermometer for accuracy.
4. Remove ribs from buttermilk, letting excess drip off, then dredge in the flour mixture until fully coated.
5. Fry ribs in batches for 5-6 minutes, or until golden brown and crispy. Avoid overcrowding to maintain oil temperature.
6. Transfer fried ribs to a wire rack over a baking sheet to drain. Immediately sprinkle with fresh herbs while hot.

Dig into ribs that are impossibly crispy outside, juicy inside, with herby notes. Serve with a side of honey mustard or atop a salad for a crunchy twist.

Smoky Barbecue Fried Ribs

Brace yourself for a flavor explosion with these Smoky Barbecue Fried Ribs—crispy, juicy, and packed with a punch that’ll have you licking your fingers clean.

Ingredients

• 2 lbs pork ribs (baby back or spare ribs work great)
• 1 cup all-purpose flour (for that perfect crisp)
• 1 tbsp smoked paprika (the smokier, the better)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp onion powder (for an extra kick)
• 1/2 tsp cayenne pepper (or skip if you’re not into heat)
• 1 cup buttermilk (for tenderizing)
• 1 cup barbecue sauce (homemade or store-bought)
• Vegetable oil for frying (or any neutral oil)
• Salt and pepper to taste (don’t skimp on seasoning)

Instructions

1. Preheat your oil in a deep fryer or large pot to 375°F. Use a thermometer to ensure accuracy.
2. While the oil heats, mix flour, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper in a bowl. Tip: Sifting the flour can prevent clumps.
3. Dip each rib in buttermilk, then dredge in the flour mixture until fully coated. Shake off excess for even frying.
4. Fry the ribs in batches for about 5-7 minutes or until golden brown and crispy. Tip: Don’t overcrowd the pot to maintain oil temperature.
5. Transfer fried ribs to a wire rack to drain. Tip: Letting them rest for a minute ensures extra crispiness.
6. Toss the fried ribs in barbecue sauce until evenly coated. Serve immediately for maximum crunch.

Amazingly crispy on the outside, tender on the inside, these ribs are a smoky, sweet, and slightly spicy dream. Try serving them atop a pile of creamy coleslaw for a contrast in textures that’s downright addictive.

Crispy Fried Ribs with Maple Syrup Glaze

These ribs are a game-changer. **T**ender, crispy, and glazed to perfection, they’re the ultimate crowd-pleaser.

Ingredients

• 2 lbs pork ribs (baby back or spare ribs work great)
• 1 cup all-purpose flour (for that crispy coating)
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper (freshly ground for best flavor)
• 1 cup vegetable oil (or any neutral oil for frying)
• 1/2 cup maple syrup (the real deal, not imitation)
• 2 tbsp soy sauce (adds depth to the glaze)
• 1 tbsp apple cider vinegar (for a slight tang)
• 1 tsp garlic powder (for that umami kick)

Instructions

1. **Prep the ribs**: Cut the ribs into individual pieces, about 2 inches long. Pat them dry with paper towels to ensure the flour sticks.
2. **Season the flour**: In a bowl, mix the flour, salt, black pepper, and garlic powder. This is your crispy coating.
3. **Coat the ribs**: Dredge each rib piece in the flour mixture, shaking off any excess. Lay them on a wire rack to set for 10 minutes.
4. **Heat the oil**: In a deep skillet, heat the vegetable oil to 375°F. Use a thermometer to keep the temperature steady.
5. **Fry the ribs**: Working in batches, fry the ribs for 4-5 minutes until golden brown and crispy. Don’t overcrowd the pan.
6. **Make the glaze**: In a small saucepan, combine maple syrup, soy sauce, and apple cider vinegar. Simmer for 3 minutes until slightly thickened.
7. **Glaze the ribs**: Toss the fried ribs in the glaze until evenly coated. Serve immediately for maximum crispiness.

**C**rispy on the outside, juicy on the inside, these ribs are a sweet and savory dream. Serve them stacked high with pickles on the side for a crunchy contrast.

Thai Inspired Fried Ribs with Peanut Sauce

Craving something bold and crunchy? These Thai Inspired Fried Ribs with Peanut Sauce are your next kitchen adventure—packed with flavor and ready in under an hour.

Ingredients

• 2 lbs pork ribs (cut into individual ribs)
• 1 cup cornstarch (for extra crispiness)
• 1/2 cup vegetable oil (or any neutral oil)
• 1/4 cup soy sauce (low sodium works too)
• 3 tbsp peanut butter (creamy or chunky, your choice)
• 2 tbsp honey (adjust to sweetness preference)
• 1 tbsp lime juice (freshly squeezed for best flavor)
• 2 cloves garlic (minced)
• 1 tsp ginger (grated)
• 1/2 tsp red pepper flakes (or more for extra heat)

Instructions

1. In a large bowl, toss ribs with cornstarch until fully coated.
2. Heat oil in a deep skillet over medium-high heat to 375°F.
3. Fry ribs in batches for 3-4 minutes per side until golden brown and crispy. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Remove ribs and drain on paper towels. Tip: Keep them warm in the oven at 200°F while you make the sauce.
5. In a small saucepan over medium heat, combine soy sauce, peanut butter, honey, lime juice, garlic, ginger, and red pepper flakes. Whisk until smooth and heated through, about 2-3 minutes. Tip: If the sauce is too thick, thin it with a tablespoon of water.
6. Toss the fried ribs in the peanut sauce until evenly coated.

Kick things up by serving these ribs over a bed of jasmine rice or with a side of quick-pickled veggies. The combo of crispy, saucy ribs with the creamy peanut sauce is downright addictive.

Citrus Marinated Fried Ribs

These ribs? **Game-changing.** Marinated in zesty citrus, then fried to crispy perfection—your taste buds won’t know what hit ’em.

Ingredients

• 2 lbs pork ribs (cut into individual ribs)
• 1 cup orange juice (freshly squeezed for best flavor)
• 1/4 cup lime juice (adjust to taste)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp garlic powder (fresh minced garlic works too)
• 1 tbsp smoked paprika (for that deep, smoky flavor)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 2 cups vegetable oil (or any neutral oil for frying)

Instructions

1. **Marinate the ribs:** In a large bowl, combine orange juice, lime juice, soy sauce, garlic powder, smoked paprika, salt, and black pepper. Add ribs, ensuring they’re fully coated. Cover and refrigerate for at least 4 hours, or overnight for maximum flavor.
2. **Heat the oil:** In a deep fryer or large pot, heat vegetable oil to 375°F. Use a thermometer to ensure accuracy—this is key for crispy ribs.
3. **Fry the ribs:** Working in batches to avoid overcrowding, carefully add ribs to the hot oil. Fry for 6-8 minutes, or until golden brown and crispy. Tip: Keep an eye on the temperature; it may drop when adding cold ribs.
4. **Drain and serve:** Use a slotted spoon to transfer ribs to a paper towel-lined plate. Let them rest for 2 minutes to crisp up further. Tip: Sprinkle with a pinch of salt right after frying for an extra flavor boost.

Zesty, crispy, and packed with flavor, these ribs are a crowd-pleaser. Serve them with a side of extra citrus marinade for dipping, or pile them high on a platter for a shareable feast.

Fried Ribs with Spicy Mango Salsa

Absolutely nothing beats the crunch of perfectly fried ribs paired with the sweet heat of spicy mango salsa. This dish is a flavor explosion that’ll have your taste buds dancing from the first bite.

Ingredients

• 2 lbs pork ribs (cut into individual ribs)
• 1 cup buttermilk (for tenderizing)
• 1 cup all-purpose flour (or gluten-free alternative)
• 1 tbsp smoked paprika (adds depth)
• 1 tsp garlic powder (for that umami kick)
• Salt and pepper (adjust to taste)
• 1 cup vegetable oil (or any neutral oil for frying)
• 2 ripe mangoes (diced, for salsa)
• 1 jalapeño (finely chopped, seeds removed for less heat)
• 1/4 cup red onion (minced)
• Juice of 1 lime (brightens the salsa)
• 1/4 cup cilantro (chopped, for freshness)

Instructions

1. Marinate the ribs in buttermilk for at least 4 hours, or overnight for extra tenderness.
2. In a large bowl, mix flour, smoked paprika, garlic powder, salt, and pepper.
3. Heat oil in a deep fryer or large pot to 375°F. Use a thermometer for accuracy.
4. Dredge each rib in the flour mixture, shaking off excess. Fry in batches to avoid crowding.
5. Fry for 5-7 minutes until golden brown and crispy. Drain on paper towels.
6. For the salsa, combine mangoes, jalapeño, red onion, lime juice, and cilantro in a bowl. Mix gently.
7. Season salsa with salt to taste, letting it sit for 10 minutes to meld flavors.

Wow, the contrast between the crispy, savory ribs and the fresh, spicy mango salsa is unreal. Serve this dish with a side of cooling slaw or over a bed of cilantro lime rice for a complete meal that’s sure to impress.

Herb Crusted Fried Ribs

Lick your lips because these Herb Crusted Fried Ribs are about to become your new obsession. Crispy, herby, and downright addictive, they’re perfect for when you need to impress or just treat yourself.

Ingredients

• 2 lbs pork ribs (baby back or spare ribs work great)
• 1 cup all-purpose flour (for that perfect crust)
• 2 tbsp garlic powder (because flavor is key)
• 1 tbsp smoked paprika (adds a smoky depth)
• 1 tbsp dried thyme (or fresh for a brighter note)
• 1 tbsp dried rosemary (crush it to release the oils)
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper (freshly ground is best)
• 1 cup buttermilk (makes the coating stick better)
• Vegetable oil for frying (or any neutral oil with a high smoke point)

Instructions

1. Prep your ribs by removing the membrane from the back for tender bites.
2. In a bowl, mix flour, garlic powder, smoked paprika, thyme, rosemary, salt, and pepper for the herb crust.
3. Dip each rib in buttermilk, then coat thoroughly in the herb flour mix. Tip: Let them sit for 5 mins for a crispier crust.
4. Heat oil in a deep fryer or large pot to 375°F. Use a thermometer for accuracy.
5. Fry ribs in batches for 3-4 mins until golden brown. Tip: Don’t overcrowd to maintain oil temp.
6. Drain on a wire rack over paper towels. Tip: This keeps them crispy all around.

Unbelievably crunchy on the outside, juicy inside, these ribs are a flavor bomb. Serve them with a side of cool ranch or atop a pile of fries for the ultimate indulgence.

Fried Ribs with Bourbon Glaze

Skip the boring takeout—these Fried Ribs with Bourbon Glaze are your next kitchen flex. Serve them sticky, spicy, and straight-up irresistible.

Ingredients

• 2 lbs pork ribs (cut into individual ribs)
• 1 cup all-purpose flour (for a crispier coat, swap with rice flour)
• 1 tbsp smoked paprika (adds depth, or sub with regular paprika)
• 1 tsp garlic powder (not salt—adjust to taste)
• 1/2 cup bourbon (the good stuff—it cooks off, promise)
• 1/4 cup honey (for shine and sweetness)
• 2 tbsp soy sauce (low-sodium works too)
• 1 tbsp apple cider vinegar (brightens the glaze)
• 1/2 tsp cayenne pepper (kick it up or dial it back)
• Vegetable oil for frying (or any neutral oil with a high smoke point)

Instructions

1. Prep ribs: Pat ribs dry with paper towels—this ensures maximum crispiness.
2. Dredge: Mix flour, smoked paprika, and garlic powder in a bowl. Coat each rib evenly, shaking off excess.
3. Fry: Heat 2 inches of oil in a deep pot to 375°F. Fry ribs in batches for 4-5 minutes until golden. Drain on a rack—not paper towels—to keep them crispy.
4. Glaze: In a saucepan, simmer bourbon, honey, soy sauce, vinegar, and cayenne over medium heat for 5 minutes until thickened slightly. Tip: Stir constantly to prevent burning.
5. Toss: Dunk fried ribs in glaze, coating evenly. Tip: Use tongs for mess-free flipping.
6. Serve: Plate immediately, garnishing with sesame seeds or sliced scallions for color. Tip: Serve with pickles to cut the richness.

When you bite into these ribs, expect a crunch that gives way to tender meat, all wrapped in a glaze that’s sweet, smoky, and just a little dangerous. Pair with an ice-cold beer or serve over a pile of creamy slaw for the ultimate contrast.

Crunchy Fried Ribs with Honey Mustard Dip

Zesty and bold, these Crunchy Fried Ribs are your next obsession. Dunk ’em in that honey mustard dip—game over.

Ingredients

• 2 lbs pork ribs (cut into individual ribs)
• 1 cup buttermilk (for tenderizing)
• 1 cup all-purpose flour (or gluten-free blend)
• 1 tbsp smoked paprika (adds depth)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (for heat)
• Salt and pepper (to season)
• Vegetable oil (for frying, or any neutral oil)
• 1/2 cup mayonnaise (base for the dip)
• 2 tbsp honey (adjust sweetness)
• 1 tbsp Dijon mustard (or yellow mustard)
• 1 tsp lemon juice (brightens the dip)

Instructions

1. Marinate ribs in buttermilk for at least 4 hours, or overnight for maximum tenderness.
2. In a bowl, mix flour, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper.
3. Heat oil in a deep fryer or large pot to 375°F—use a thermometer for accuracy.
4. Dredge each rib in the flour mixture, shaking off excess. Tip: Double dredge for extra crunch.
5. Fry ribs in batches for 5-6 minutes until golden brown and crispy. Don’t overcrowd the pot.
6. Transfer to a wire rack to drain. Tip: Keep cooked ribs warm in a 200°F oven.
7. For the dip, whisk mayonnaise, honey, Dijon mustard, and lemon juice until smooth. Adjust thickness with water if needed.

Heavenly crispy outside, juicy inside—these ribs are a textural dream. Serve with extra dip and pickles for a tangy contrast.

Fried Ribs with Sweet Chili Sauce

Hit the fry game hard with these sticky, crispy Fried Ribs drenched in Sweet Chili Sauce. Perfect for when you need that crunch-meets-sweet-heat fix.

Ingredients

• 2 lbs pork ribs, cut into individual ribs (ask your butcher for help)
• 1 cup cornstarch (for that ultra-crispy coating)
• 1/2 cup sweet chili sauce (or more for extra glaze)
• 2 tbsp soy sauce (low sodium works too)
• 1 tbsp garlic, minced (fresh is best)
• 1 tbsp ginger, grated (peel it first)
• 1/2 cup vegetable oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground for more flavor)

Instructions

1. Pat the ribs dry with paper towels to ensure the cornstarch sticks well.
2. Toss the ribs in cornstarch until fully coated, shaking off any excess.
3. Heat oil in a deep pan over medium-high heat until it reaches 350°F (use a thermometer for accuracy).
4. Fry the ribs in batches for 3-4 minutes per side or until golden brown and crispy. Don’t overcrowd the pan.
5. Remove ribs and drain on a wire rack to keep them crispy, not soggy.
6. In a separate pan, combine sweet chili sauce, soy sauce, garlic, and ginger. Simmer for 2 minutes until fragrant.
7. Toss the fried ribs in the sauce until evenly coated. Serve immediately.

Juicy inside, crackling outside, these ribs are a texture dream. Serve them atop a pile of steamed rice or with a side of pickled veggies to cut through the sweetness.

Fried Ribs with Garlic Butter Sauce

Let’s dive into a dish that’s all about bold flavors and crispy textures. These fried ribs with garlic butter sauce are your next obsession—easy to make, impossible to resist.

Ingredients

• 2 lbs pork ribs (cut into individual ribs)
• 1 cup all-purpose flour (for a lighter coating, use rice flour)
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper (freshly ground for best flavor)
• 1 cup vegetable oil (or any neutral oil for frying)
• 4 tbsp unsalted butter (for a richer sauce, use European-style butter)
• 4 garlic cloves (minced, more if you love garlic)
• 2 tbsp parsley (chopped, for garnish)

Instructions

1. Pat the ribs dry with paper towels to ensure the flour sticks better.
2. In a bowl, mix flour, salt, and pepper. Dredge each rib in the mixture, shaking off excess.
3. Heat oil in a deep fryer or large pan to 375°F. Fry ribs in batches for 5-6 minutes until golden brown and crispy. Tip: Don’t overcrowd the pan to maintain oil temperature.
4. Remove ribs and drain on a wire rack or paper towels. Tip: This keeps them crispy longer than stacking them.
5. In a small saucepan, melt butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant but not browned. Tip: Stir constantly to prevent burning.
6. Drizzle the garlic butter sauce over the fried ribs and garnish with chopped parsley.

The ribs are irresistibly crispy on the outside, tender inside, with a garlic butter sauce that’s rich and aromatic. Serve them with a side of pickled vegetables to cut through the richness.

Summary

Brimming with flavor and crunch, these 18 crispy fried ribs recipes are your ticket to transforming weeknight dinners into something extraordinary. Whether you’re craving classic Southern fried or something with a spicy twist, there’s a recipe here for every palate. We’d love to hear which one becomes your go-to—drop a comment below and don’t forget to share your culinary wins on Pinterest!