Honey Buffalo Ribs Recipe

Prepare ribs

Pat the ribs dry with paper towels. If ribs are a whole rack, cut into individual rib portions or 3–4 bone sections for easier frying. Trim any excess membrane if present.

Season and coat

In a shallow bowl combine salt, black pepper, garlic powder, and paprika. Rub the seasoning evenly over all sides of the ribs. In another bowl whisk together the all-purpose flour and cornstarch. Dredge each seasoned rib in the flour-cornstarch mix, shaking off excess, and set on a wire rack to rest 10 minutes — this helps the coating adhere.

Flash fry

Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Fry ribs in batches, do not overcrowd, about 3–4 minutes per side until golden brown and crisp. Internal temperature will continue to rise when finished; you are aiming for a good crisp exterior rather than fully cooked through since ribs are typically pre-cooked or should be braised if raw. If using raw ribs, par-cook first by simmering or oven roasting to 165°F before frying (see note). Transfer fried ribs to a wire rack lined sheet tray to drain.

Make sauce

In a small saucepan over low heat, melt unsalted butter. Add hot sauce, honey, apple cider vinegar, Worcestershire sauce, brown sugar, smoked paprika, and salt. Whisk continuously until the mixture is smooth and slightly thickened, about 3–4 minutes. Taste and adjust heat or sweetness by adding more hot sauce or honey as desired. Keep warm over the lowest heat (or transfer to a bowl) until ready to toss with ribs.

Toss ribs in sauce

Place the hot fried ribs in a large bowl. Pour the warm honey buffalo sauce over the ribs and toss gently until each piece is evenly coated. Use tongs to transfer sauced ribs back to the wire rack or serving platter so excess sauce can drip off.

Make ranch

In a small bowl whisk together mayonnaise, sour cream, and buttermilk until smooth. Stir in chopped chives, parsley, dill, garlic powder, onion powder, lemon juice, salt, and black pepper. Taste and adjust consistency with extra buttermilk if too thick, or more lemon/salt to brighten. Chill at least 15 minutes to let flavors meld, or serve immediately.

Arrange the honey buffalo ribs on a serving platter. Garnish with chopped parsley and celery sticks on the side. Serve Kendren's ranch in a small bowl for dipping and offer extra honey for drizzling if desired. Recommended serving: 2–3 ribs per person as an appetizer or 4–6 as a main depending on appetite.

Note: If starting with raw, uncooked ribs, first simmer the rack in a pot with water, a halved onion, 1 tsp salt, and a bay leaf for 45–60 minutes until tender but not falling apart. Cool slightly, then cut into portions and proceed with seasoning, dredging, and flash-frying as directed.