Crispy Fried Ribs Recipe

Trim and Marinate

Pat the ribs dry with paper towels. Season both sides lightly with 1 tbs kosher salt and 1 tsp freshly ground black pepper. Place ribs in a shallow dish or zip-top bag and pour 2 cups buttermilk over them, add garlic powder and paprika, ensuring ribs are fully coated. Cover and refrigerate for at least 2 hours or up to overnight to tenderize and flavor.

Remove ribs from refrigerator 20–30 minutes before frying to take the chill off. Let excess buttermilk drip off and reserve about 2–3 tbs of buttermilk if needed to help the coating adhere.

Combine 1.5 cups all-purpose flour, 0.5 cup cornstarch, 0.5 tsp baking powder, 1 tsp onion powder, 1 tsp celery salt, 1 tsp freshly ground black pepper, and 1 tsp kosher salt in a wide, shallow bowl or rimmed baking sheet. Whisk thoroughly so the cornstarch and spices are evenly distributed.

Set up a dredging station: one tray with the flour mixture and a plate for rested, coated ribs. If any ribs are too dry after marinating, brush lightly with the reserved buttermilk to help the dry mix adhere.

Working in batches, dredge each rib in the flour mixture, pressing lightly so the coating adheres. Shake off excess and place on a wire rack while you heat the oil. For an extra-crisp double coating (optional), dip the coated rib briefly into a small amount of buttermilk then re-dredge in the flour mixture and rest back on the rack.

Pour about 6 cups neutral oil into a large heavy-bottomed pot or Dutch oven to a depth of 2–3 inches. Attach a deep-fry thermometer and heat oil to 350°F (175°C). If you don't have a thermometer, oil should shimmer but not smoke; a small pinch of flour will sizzle when flicked in.

Fry ribs in small batches (3–5 ribs depending on pot size) so oil temperature remains steady. Carefully lower ribs into the oil and fry until golden brown and crisp, about 4–6 minutes per side (8–12 minutes total) depending on rib thickness. Use tongs to turn ribs for even browning. Internal temperature of the meat should reach at least 145°F (63°C), but because ribs are cut from larger bones they often benefit from longer cooking — look for tender meat that pulls slightly from the bone.

When ribs are done, transfer to a wire rack set over a baking sheet to drain and keep crisp. Season immediately with a light sprinkle of kosher salt to taste and a crack of fresh black pepper while still hot. Keep finished ribs warm in a 200°F (95°C) oven if frying additional batches.

While the oil heats or during the last batch, prepare the blue cheese dressing: in a small bowl combine 0.75 cup blue cheese crumbles, 0.5 cup mayonnaise, 0.25 cup sour cream, 2 tbs buttermilk, 1 tsp apple cider vinegar, 0.5 tsp Worcestershire sauce and 0.5 tsp freshly ground black pepper. Stir until mostly smooth, leaving some blue cheese chunks for texture. Taste and adjust consistency with an extra teaspoon of buttermilk if too thick; adjust salt only minimally since blue cheese is salty.

Trim and cut 2 celery stalks into thin sticks for serving. Reserve a few larger leaves or small celery hearts if desired for garnish.

Arrange the hot crispy fried ribs on a platter with celery sticks and a bowl of the blue cheese dressing. Finish with an extra grind of fresh black pepper over the ribs and a few additional blue cheese crumbles scattered on top if desired. Serve immediately.