Fried Ribs
30m prep 15m cook 8h ready
Fried ribs are a Seattle specialty, featuring tender pork ribs brined, coated in hot sauce, and dredged in seasoned flour before being deep-fried to golden perfection. This recipe yields crispy, flavorful ribs perfect for serving with your favorite hot sauce.
Ingredients
- 1.81 kg extra-tender pork ribs membrane removed
- 1.89 L cold water
- 59.1 ml granulated sugar
- 29.6 ml kosher salt
- 118 ml mild hot sauce
- 355 ml self-rising flour
- 12.3 ml seasoning salt
- 9.86 ml onion powder
- 9.86 ml garlic powder
- 9.86 ml paprika
- 7.39 ml ground black pepper
- 2.46 ml cayenne pepper
- 473 ml vegetable oil
Nutrition (per serving, estimated)
Estimated based off 10 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 156 mg
- Iron: 2.93 mg
- Magnesium: 65.6 mg
- Phosphorus: 615 mg
- Potassium: 867 mg
- Zinc: 4.52 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1.89 L cold water
- 59.1 ml granulated sugar
- 29.6 ml kosher salt
- 118 ml mild hot sauce
- 355 ml self-rising flour
- 12.3 ml seasoning salt
- 9.86 ml onion powder
- 9.86 ml garlic powder
- 9.86 ml paprika
- 7.39 ml ground black pepper
- 2.46 ml cayenne pepper
- 473 ml vegetable oil
Prepare
- 1.81 kg extra-tender pork ribs, membrane removed
Let's Cook
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Step 1.
Cut the 4 pounds of extra-tender pork ribs into individual sections and place them in a large bowl. Set aside.
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Step 2.
In a separate large bowl, combine 8 cups cold water, 4 tablespoons granulated sugar, and 2 tablespoons kosher salt. Stir until the sugar and salt are completely dissolved. Pour the brine over the ribs, cover the bowl, and refrigerate for 6 to 8 hours or overnight. After brining, drain the ribs but do not rinse them.
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Step 3.
Pour ½ cup mild hot sauce over the drained ribs and toss to coat evenly. Set the ribs aside.
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Step 4.
In a large freezer bag, combine 1½ cups self-rising flour, 2½ teaspoons seasoning salt, 2 teaspoons onion powder, 2 teaspoons garlic powder, 2 teaspoons paprika, 1½ teaspoons ground black pepper, and ½ teaspoon cayenne pepper. Seal the bag and shake to mix thoroughly.
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Step 5.
Add the hot-sauce-coated ribs to the bag, a few at a time, and shake to coat. Repeat the shaking process twice to ensure a thick, even coating. Place the coated ribs on a baking sheet.
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Step 6.
In a deep-frying pan or deep fryer, pour about 2 cups vegetable oil (enough to cover the ribs by about ½ inch). Heat the oil to 360°F (182°C).
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Step 7.
Carefully add the ribs to the hot oil in batches, without overcrowding. If using a deep-frying pan, turn the ribs every 3 to 5 minutes. Fry each batch for about 15 minutes, until golden brown and cooked through. Transfer the fried ribs to a paper-towel-lined baking sheet to drain. Serve with your favorite hot sauce.
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