Fried Ribs
Fried Ribs
Ingredients
- 6 baby back ribs, sliced into individual pieces
- 3 tablespoons Cajun Louisiana style seasoning
- 3 tablespoons seasoned salt
- 1 cup self-rising flour, as needed for coating
- 3 cups cooking oil, for frying, or enough to submerge ribs halfway
Instructions
- 1
Begin by preparing the baby back ribs. If the membrane is still attached to the back of the ribs, carefully remove it. This thin, silvery layer can be tough and chewy if left on. Use a knife to loosen a corner, then grip it with a paper towel and pull it off.
⏱️ 5 min
- 2
Once the membrane is removed, slice the rack of ribs into individual pieces, ensuring each piece has a bone.
⏱️ 2 min
- 3
In a large bowl, combine the Cajun Louisiana style seasoning and seasoned salt. Add the individual rib pieces to the bowl and toss them thoroughly to ensure each rib is evenly coated with the seasoning mixture.
⏱️ 3 min
- 4
Place the self-rising flour in a shallow dish or plate. Dredge each seasoned rib piece in the flour, ensuring it is completely coated. Shake off any excess flour.
⏱️ 5 min
- 5
In a large, heavy-bottomed pan or Dutch oven, pour enough cooking oil to submerge the ribs halfway. Heat the oil over high heat until it reaches approximately 350-375°F (175-190°C). If you don't have a thermometer, you can test the oil by dropping a pinch of flour in; it should sizzle immediately.
⏱️ 3 min•🌡️ 375
- 6
Carefully place the coated ribs into the hot oil, being careful not to overcrowd the pan. Fry the ribs for 10 to 13 minutes, turning occasionally, until they are golden brown and cooked through. The internal temperature of the ribs should reach 145°F (63°C).
⏱️ 13 min
- 7
Remove the fried ribs from the oil and place them on a wire rack lined with paper towels to drain any excess oil. Serve immediately and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Fried Ribs
- 6 baby back ribs, sliced into individual pieces
- 3 tablespoons Cajun Louisiana style seasoning
- 3 tablespoons seasoned salt
- 1 cup self-rising flour, as needed for coating
- 3 cups cooking oil, for frying, or enough to submerge ribs halfway
Instructions
- 1
Begin by preparing the baby back ribs. If the membrane is still attached to the back of the ribs, carefully remove it. This thin, silvery layer can be tough and chewy if left on. Use a knife to loosen a corner, then grip it with a paper towel and pull it off.
⏱️ 5 min - 2
Once the membrane is removed, slice the rack of ribs into individual pieces, ensuring each piece has a bone.
⏱️ 2 min - 3
In a large bowl, combine the Cajun Louisiana style seasoning and seasoned salt. Add the individual rib pieces to the bowl and toss them thoroughly to ensure each rib is evenly coated with the seasoning mixture.
⏱️ 3 min - 4
Place the self-rising flour in a shallow dish or plate. Dredge each seasoned rib piece in the flour, ensuring it is completely coated. Shake off any excess flour.
⏱️ 5 min - 5
In a large, heavy-bottomed pan or Dutch oven, pour enough cooking oil to submerge the ribs halfway. Heat the oil over high heat until it reaches approximately 350-375°F (175-190°C). If you don't have a thermometer, you can test the oil by dropping a pinch of flour in; it should sizzle immediately.
⏱️ 3 min•🌡️ 375 - 6
Carefully place the coated ribs into the hot oil, being careful not to overcrowd the pan. Fry the ribs for 10 to 13 minutes, turning occasionally, until they are golden brown and cooked through. The internal temperature of the ribs should reach 145°F (63°C).
⏱️ 13 min - 7
Remove the fried ribs from the oil and place them on a wire rack lined with paper towels to drain any excess oil. Serve immediately and enjoy!