Fried Ribs Recipe

Trim and Prepare Ribs

Pat the ribs dry with paper towels and trim any excess fat. If ribs are in large racks, cut into individual ribs or 2-3 bone sections for even frying.

Place the ribs in a large bowl or zip-top bag. Add soy sauce, rice wine (or sherry), granulated sugar, minced garlic, grated ginger, ground white or black pepper, and 1/2 tsp salt. Toss to coat thoroughly.

Marinate in the refrigerator for at least 30 minutes and up to 4 hours. Remove from fridge 15 minutes before frying to come closer to room temperature (this promotes even cooking).

In a wide shallow dish or bowl, whisk together all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, paprika, 3/4 tsp salt, and 1/2 tsp black pepper until evenly combined.

If using the wet wash: in a separate bowl whisk the egg and 1/4 cup cold water. This creates a light batter wash that helps the dry dredge stick and yields a crisp crust. If you prefer a dry crust only, skip the wet wash.

Working in batches, dredge each rib first in the wet wash (if using), letting excess drip off, then press into the flour-cornstarch mixture to coat all sides. For a thicker crust, double-dredge: after the first coat, briefly dip again into the wet wash and re-dredge.

Place coated ribs on a wire rack set over a baking sheet and let rest 10 minutes — this helps the coating set and reduces falling off during frying.

Pour neutral frying oil into a deep heavy pot or Dutch oven to a depth of about 2 to 3 inches (roughly 1 liter used above may vary by pot). Heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a small pinch of the flour mixture into the oil — it should sizzle and brown slowly, not burn instantly.

Fry ribs in batches (do not overcrowd) for 4–6 minutes per batch, turning as needed, until golden brown and an instant-read thermometer inserted into meat near the bone reads 145–160°F (63–71°C) depending on thickness. Smaller sections may finish closer to 145°F; thicker pieces toward 160°F. Adjust time as needed. Maintain oil temperature around 325–350°F; if it drops, let it recover between batches.

Use a slotted spoon or tongs to transfer fried ribs to a wire rack set over a baking sheet to drain. For extra crispness, keep cooked ribs warm in a 200°F (95°C) oven while frying remaining batches.

Taste a small piece and season with a light sprinkle of salt if needed while still hot. Garnish with thinly sliced green onions.

Serve immediately with lemon or lime wedges and optional dipping sauces such as sweet chili sauce or hoisin. The citrus brightens the flavor and the sauces add sweet/savory contrast.

Leftovers: store cooled ribs in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven on a wire rack for 8–10 minutes to regain crispness.