Fried Ribs Recipe

Prepare ribs

Pat the ribs dry with paper towels. If not already cut, separate the rack into individual ribs or 2–3-bone portions for easier frying. Trim excess fat and remove any silver skin if present.

Marinate

In a bowl combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika, soy sauce, rice vinegar, and honey. Mix until the honey dissolves. Rub the mixture all over the ribs, coating evenly. Cover and refrigerate for at least 30 minutes, preferably 2 hours. If short on time, let sit 15–30 minutes at room temperature before breading.

Dry mix

In a shallow wide bowl or rimmed plate whisk together the all-purpose flour, cornstarch, baking powder, 1/2 tsp salt, and 1/2 tsp black pepper until homogenous.

Wet batter

In a separate bowl beat the egg, then whisk in the cold water until blended. The batter should be slightly thin but coating—adjust by adding up to 1–2 tbsp more water if too thick.

Coat ribs

Remove ribs from the refrigerator. Working in batches, dredge each rib first in the dry flour-cornstarch mix, shaking off excess. Dip into the egg-water batter, letting excess drip back into the bowl, then return to the dry mix and press lightly so a loose crust forms. Place coated ribs on a wire rack while you heat the oil. Ensure all ribs are coated using this double-coating method.

Heat oil

Pour the frying oil into a large heavy-bottomed pot or Dutch oven to a depth of about 2–2.5 inches (roughly 3 cups for a 3–4 quart pot). Clip a deep-fry thermometer to the pot and heat the oil to 350°F (175°C) over medium heat. If you don't have a thermometer, test with a small piece of batter — it should sizzle immediately and float.

Fry ribs (first fry)

Carefully lower 3–4 ribs (don’t overcrowd) into the hot oil using tongs. Fry for 4–6 minutes, turning occasionally, until the crust is golden and the internal temperature reads about 150–155°F (65–68°C) — ribs will not be fully tender at this stage but will be partially cooked. Transfer to a wire rack set over a rimmed baking sheet to drain. Repeat with remaining ribs.

Fry ribs (second fry)

Increase heat to bring oil to 375°F (190°C). When hot, return ribs to the oil in batches and fry for an additional 2–3 minutes until the exterior is deep golden-brown and crisp and the internal temperature reaches 190–195°F (88–90°C) for fall-off-the-bone tenderness (if you prefer ribs slightly less tender, stop at 180–185°F). Remove and drain on the wire rack.

Rest and serve

Let the fried ribs rest 5 minutes. Optionally squeeze fresh lemon over them and sprinkle chopped parsley or scallions. Serve hot.