S+p Dry Ribs Gf Recipe
Crispy pork button bones dusted with our special seasoning
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Ingredients
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Dry Ribs
S+P Special Seasoning (makes ~3/4 cup)
Finishing
Method
Dry Ribs
- 1
Prep ribs
Pat the pork button ribs dry with paper towels. Trim any excess fat or small bone shards. If pieces are large, cut into bite-size pieces so they are uniform (about 1 to 1½ inches).
- 2
Brine-season (optional quick cure)
Toss ribs with 1 tablespoon kosher salt, 1 teaspoon baking powder, and 1 teaspoon black pepper, 1 teaspoon garlic powder and 1 teaspoon onion powder until evenly coated. Spread in a single layer on a wire rack set over a sheet pan and refrigerate for 30–60 minutes uncovered to dry the surface (this helps achieve a crisp exterior). If short on time, let sit at room temperature for 15 minutes instead.
- 3
Heat oil
Pour neutral oil into a heavy deep skillet or Dutch oven to a depth of about 1½–2 inches (approximately 2–3 cups depending on vessel). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small piece of bread — it should brown in about 40–45 seconds.
- 4
Fry ribs (first fry)
Working in batches (do not overcrowd), carefully add ribs to the hot oil and fry for 4–5 minutes per batch until they are cooked through and lightly golden. Remove with a slotted spoon to a paper towel–lined tray to drain.
- 5
Fry ribs (second fry for crispiness)
Increase oil temperature to 375°F (190°C). Return ribs in batches and fry for an additional 2–3 minutes until deeply golden-brown and very crispy. Drain well on fresh paper towels or a wire rack.
S+P Special Seasoning (finish)
- 6
While the ribs finish frying, combine all seasoning ingredients (2 tbs coarse sea salt, 1 tsp sugar, 1 tsp white pepper, 1 tsp black pepper, 1 tsp five-spice, 1 tsp dried garlic, 1 tsp dried onion, 1 tsp smoked paprika, 1 tsp citric acid if using) in a small bowl and whisk or shake in a jar until evenly blended.
- 7
Place a batch of hot drained ribs in a large mixing bowl or leave on the serving tray. Immediately sprinkle the special seasoning over the ribs, toss gently but thoroughly so each piece is evenly dusted. Taste and adjust — add more seasoning sparingly if you prefer stronger flavor.
Finishing & Serving
- 8
Transfer the seasoned dry ribs to a serving platter. Garnish with chopped cilantro and serve with lemon wedges on the side for those who like a squeeze of citrus. Serve immediately while hot and crispy.
- 9
If making ahead: keep fried ribs on a wire rack in a low oven (200°F / 95°C) for up to 20 minutes to stay warm and crisp. Re-season lightly before serving if they lose some surface seasoning.