Deep Fried Pork Ribs Recipe: Crispy, Juicy, and Irresistibly Delicious!

Craving something utterly satisfying and undeniably craveable? Look no further! This deep fried pork ribs recipe delivers the ultimate comfort food experience. Forget those lengthy smoking sessions and complicated marinades. We’re talking about tender, juicy pork ribs encased in a shatteringly crispy, golden-brown crust. This recipe is surprisingly simple, surprisingly fast, and guaranteed to be a crowd-pleaser. Get ready to ditch the silverware and dive in – these ribs are best enjoyed with your hands!

Why This Recipe Works

This recipe is all about maximizing flavor and texture in a minimal amount of time. Here’s why it works so well:

• Parboiling for Tenderness: The secret to perfectly tender ribs is parboiling them before frying. This crucial step pre-cooks the meat, rendering it fall-off-the-bone tender and ensuring it cooks evenly during the frying process.
• Dry Rub for Flavor Infusion: A simple yet potent dry rub penetrates the meat during the parboiling process, infusing it with savory, smoky, and slightly sweet flavors. The rub creates a flavorful base that complements the crispy exterior.
• Simple Breading for Maximum Crispiness: A straightforward breading of cornstarch and all-purpose flour creates a light and airy crust that fries up incredibly crispy. The cornstarch is key to achieving that signature crunch.
• High Heat for Quick Cooking: Frying at a high temperature ensures the ribs cook quickly and evenly, preventing them from becoming greasy. It also helps create a beautifully golden-brown crust in a matter of minutes.

Ingredients

• 2 lbs Pork Ribs (Spare Ribs or Baby Back Ribs): Choose your favorite type of ribs. Spare ribs are typically meatier and more flavorful, while baby back ribs are leaner and more tender. Cut the ribs into individual pieces or 2-3 rib sections for easier handling and frying.
• 6 cups Water: For parboiling the ribs.
• 1 tbsp Salt: For parboiling the ribs and seasoning.
• 1 tsp Black Pepper: For the dry rub.
• 1 tsp Garlic Powder: For the dry rub.
• 1 tsp Onion Powder: For the dry rub.
• 1/2 tsp Smoked Paprika: For the dry rub, adds a smoky flavor.
• 1/2 tsp Brown Sugar: For the dry rub, adds a touch of sweetness and helps with browning.
• 1/2 cup Cornstarch: For the breading, creates a crispy crust.
• 1/2 cup All-Purpose Flour: For the breading, helps bind the cornstarch and create a sturdy crust.
• Vegetable Oil or Canola Oil: For deep frying, about 4-6 cups. Choose an oil with a high smoke point.

Instructions

1. Prepare the Ribs: Cut the pork ribs into individual pieces or sections of 2-3 ribs. This will make them easier to handle and fry evenly.
2. Parboil the Ribs: In a large pot, combine the water and 1 tablespoon of salt. Bring to a boil over high heat. Add the pork ribs and reduce the heat to medium. Simmer for 20-25 minutes, or until the ribs are partially cooked but still slightly firm. This step is crucial for tenderizing the meat.
3. Prepare the Dry Rub: While the ribs are parboiling, prepare the dry rub. In a small bowl, combine the black pepper, garlic powder, onion powder, smoked paprika, and brown sugar. Mix well.
4. Season the Ribs: Once the ribs are parboiled, drain them well and pat them dry with paper towels. This will help the breading adhere properly. Sprinkle the dry rub generously over the ribs, ensuring they are evenly coated.
5. Prepare the Breading: In a shallow dish, combine the cornstarch and all-purpose flour. Mix well.
6. Bread the Ribs: Dredge each rib in the cornstarch-flour mixture, ensuring it is completely coated. Shake off any excess breading.
7. Heat the Oil: In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil or canola oil to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
8. Deep Fry the Ribs: Carefully add the breaded ribs to the hot oil in batches, being careful not to overcrowd the pot. Fry for 3-5 minutes per batch, or until the ribs are golden brown and crispy.
9. Drain and Serve: Remove the fried ribs from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain any excess oil.
10. Serve Immediately: Serve the deep fried pork ribs hot and crispy. They are delicious on their own or with your favorite dipping sauces, such as barbecue sauce, sweet chili sauce, or honey mustard.

Tips for Success

• Don’t Overcrowd the Pot: Frying too many ribs at once will lower the oil temperature and result in greasy, soggy ribs. Fry in batches to maintain a consistent temperature.
• Use a Thermometer: A deep-fry thermometer is essential for maintaining the correct oil temperature. This will ensure the ribs cook evenly and become perfectly crispy.
• Pat the Ribs Dry: Before breading the ribs, make sure to pat them dry with paper towels. This will help the breading adhere properly and prevent the ribs from becoming soggy.
• Adjust the Dry Rub to Your Liking: Feel free to adjust the ingredients in the dry rub to suit your taste. Add more or less of any of the spices, or experiment with other flavors, such as chili powder or cayenne pepper.
• Double Fry for Extra Crispiness: For an even crispier crust, you can double fry the ribs. After the first frying, let them cool slightly, then fry them again for another 1-2 minutes.

Storage Instructions

Leftover deep fried pork ribs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through and crispy. You can also reheat them in an air fryer for a similar result. Reheating in the microwave is not recommended, as it will make the ribs soggy.

FAQ

• Can I use different types of ribs? Yes, you can use spare ribs, baby back ribs, or country-style ribs for this recipe. Adjust the parboiling time accordingly, as thicker ribs may require longer cooking.
• Can I use an air fryer instead of deep frying? Yes, you can air fry the ribs. Preheat your air fryer to 400°F (200°C). Place the breaded ribs in the air fryer basket in a single layer, being careful not to overcrowd. Cook for 12-15 minutes, flipping halfway through, or until golden brown and crispy.
• Can I make this recipe ahead of time? You can parboil and season the ribs ahead of time and store them in the refrigerator for up to 24 hours. Bread the ribs just before frying to prevent the breading from becoming soggy.
• What dipping sauces go well with these ribs? Barbecue sauce, sweet chili sauce, honey mustard, ranch dressing, and blue cheese dressing are all delicious options.

Conclusion

This deep fried pork ribs recipe is a game-changer! It’s a surprisingly easy way to achieve restaurant-quality ribs at home, with a fraction of the effort. The combination of tender, flavorful meat and a crispy, golden-brown crust is simply irresistible. So, gather your ingredients, fire up the fryer, and get ready to enjoy a truly unforgettable meal. These ribs are guaranteed to become a new family favorite!