Do you love fried ribs and want a simple dish that anyone in your family will love? This amazing dish is super easy and delicious. You can also prepare it as many times as you want and use whatever pork ribs you want.
Soul food like this often brings together the finest Southern cooking traditions. Country-style ribs are definitely a favorite in our house, and they serve well for the biggest Fourth of July celebration or even as a side at a Christmas party.
What makes this recipe so much fun is its unexpected texture. Most people grill ribs, and we get why it’s so popular. It’s a Southern favorite, and it’s so dang good it’s hard to turn your nose up at it! But you don’t have to break out the grill to enjoy ribs!
Instead, you can try frying them up and see what you get. We think that you’ll be surprised by how much you enjoy this recipe. It’s the kind of thing that families will clamor for after they try it just one time.
You won’t regret trying it, and your whole family will love this beaded pork ribs recipe. We dare you to try it! Note: You can also check out our other rib recipes, such as Slow Cooker Barbecue Beef Ribs, if you want an alternative.
Why You’ll Love This Recipe
- A surprisingly healthy dish that just about any kid will love
- Simple prep and quick cooking time (what more could you ask for?)
- Diverse serving options that make it easy to enjoy just about any day
- Pairs well with lots of dipping sauce (though barbecue is typically the best)
- Few ingredients (you probably already have most of them in the house)
Ingredient Notes & Substitutions
Pork Ribs: While not the most common fried ribs, pork ribs are a Southern cooking favorite. Their tender taste adds a beautiful density to your soul food. If breaded pork doesn’t feel right, you can try beef or even lamb.
Lemon: A touch of lemon adds a lot of flavor that makes your fried ribs even tastier. Breaded pork just goes well with lemon. If this Southern cooking favorite isn’t right for you, try lime juice or lemon extract.
Apple Cider Vinegar: Pork ribs need a little apple cider vinegar to add the piquant taste that makes them stand out. It’s kind of a hidden secret in Southern cooking. Try white wine or even rice wine vinegar for a healthier alternative.
Garlic Powder: A little garlic powder adds the punch your country style ribs need. Fried ribs often need dry rubs like these to add a bit of flavor. Shallots or even fresh garlic (preferred, if your kids like it) work well as alternatives in a pinch.
Pepper and Salt: While you don’t absolutely need these ingredients, most pork ribs go well with them. What’s Southern cooking or soul food without a little? Alternatively, you can cut them entirely (it’s totally up to you!).
Tips for Success
- Cut away any excessive fat to make sure your ribs cook evenly and healthily
- Remove any excessive membranes or tendons from the ribs as well
- Consider a little dry rub (whichever you like) and let the ribs marinate for a few hours (optional)
- A little cornstarch goes a long way, so avoid overdoing it with your ribs
- Experiment with various heat levels to get the cooking texture that you prefer
Storage & Reheating
You can typically wrap your fried ribs in an airtight container and warm up for at least 3-4 days after prepping. Use the stove (set at 300 degrees) to create leftover country style ribs without a soggy texture.
Freezer storage can last up to a few months (check regularly to avoid freezer burn) and requires a day thawing in the fridge. I wouldn’t leave them on the counter because this typically makes your pork ribs a little soggy. Breaded pork just doesn’t thaw well this way.
When reserving, use BBQ sauce to add a little more flavor to your Southern cooking soul food. I like the spicy favorite, though your kids may prefer the sweeter stuff.
Serving Suggestions
- Serve them hot to make them as good as possible (they simply taste better fresh)
- Pair with coleslaw to create an American favorite (the flavors just melt in your mouth)
- Baked beans and macaroni and cheese often work great with this meal
- Drizzle a little BBQ sauce over the top to add even more flavor to this family favorite
- Use leftover meat to cook an alternative to our Crockpot Beef Short Ribs with Rich Gravy dish
Notes
Southern cooking is a tradition, and soul food like these fried ribs brings together families across states and regions. Pork ribs are honestly really underrated, and these country style ribs prove it. Here’s a fun story.
I broke these out on one Super Bowl Sunday to see what my kids would think. They were a little uncertain at first, but once they dipped them in some BBQ sauce, they were sold for life! I think your kids will enjoy them too.
Cheeky Country’s Country Style Fried Pork Ribs for Any Family
Ingredients
- 2 to 3 lbs. Pork baby back ribs or St. Louis-style ribs
- 1 Small yellow onion quartered
- 3 Cloves garlic smashed
- 2 dried Bay leaves
- 1 tbsp. Salt for the boiling water
- 1 cup Cornstarch or all-purpose flour
- 1 tbsp. Garlic powder
- 1 tbsp. Onion powder
- 1 tsp. Paprika or cayenne pepper
- 1 tsp. Freshly cracked black pepper
- Neutral high-heat oil (like vegetable, canola, or peanut oil) for deep frying
- Your favorite barbecue sauce hot honey, or sweet chili sauce for tossing
Instructions
- Place the rib rack flat on a clean cutting board. Use a sharp chef’s knife to carefully slice between the bones, dividing the rack into individual, single-bone rib segments.
- Bring a large, heavy-bottomed stockpot filled with water to a rolling boil over medium-high heat. Add the 1 tablespoon of salt, quartered yellow onion, smashed garlic cloves, and bay leaves to the water to create an aromatic cooking bath.
- Carefully lower the individual raw ribs into the boiling water. Reduce the heat to medium-low, clamp a lid over the top, and let them simmer gently for 35 to 40 minutes. They are ready when the muscle tissue is completely tender and begins to pull back slightly from the tips of the bones.
- Use tongs to transfer the hot ribs to a wire cooling rack set over a baking sheet. Let them drain and cool down for 5 to 10 minutes. Pat the surfaces completely dry with a paper towel; removing excess surface moisture is critical to preventing oil splatters and achieving a perfectly crisp shell.
- In a large, shallow bowl or a gallon-sized zip-top bag, combine the cornstarch, garlic powder, onion powder, paprika, and black pepper. Whisk or shake firmly to distribute the spices evenly.
- Working with a few ribs at a time, drop them into the spiced cornstarch mixture. Toss and press firmly to ensure every crevice of the meat is coated in a thin, uniform layer of dust. Shake off any heavy excess powder.
- Fill a deep, heavy-bottomed pot or Dutch oven with at least 3 inches of your neutral frying oil. Heat over medium-high heat until a candy thermometer registers exactly 375°F.
- Working in small batches to avoid crowding the pan and dropping the oil temperature, carefully lower the coated ribs into the hot oil. Fry for 3 to 4 minutes, turning occasionally. Because the meat is already fully cooked from the boiling step, you are simply looking for the outer skin to blister and take on a deep, beautiful golden-brown color.
- Lift the hot ribs out of the oil with a slotted spoon or tongs and transfer them to a clean wire rack to drain for 1 minute.
- Transfer the hot, crispy ribs into a large mixing bowl. Drizzle your favorite barbecue sauce, hot honey, or a sweet chili glaze generously over the top and toss vigorously until the ribs are completely coated. Serve immediately while roaring hot.
