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Fried Spare Ribs

When we serve fried ribs at the restaurant, the reaction is always the same: “Fried ribs, we’ve never heard of those!” Well, they really are very good. We all love fried pork chops, so why wouldn’t we love fried ribs?

Recipe information

  • Yield

    serves 4

Ingredients

2 teaspoons The Lady’s House Seasoning
1/2 teaspoon The Lady’s Seasoned Salt
1 small slab pork ribs, 4–5 pounds (have the butcher crack them)
1 cup all-purpose flour
6 cups vegetable oil

Preparation

  1. Sprinkle the seasonings on both sides of the ribs, rubbing them thoroughly into the meat. Cut the slab into individual ribs. Roll each rib into flour, and shake off the excess. Drop the ribs, a few at a time, into hot,deep oil (350 degrees), and cook for 14 to 15 minutes. Drain on paper towels. Serve with barbecue sauce for dipping.

Paula Deen's Kitchen Classics
TagsRibsPork RibPorkMeatSpare RibMainDinnerDeep FryCookbooks
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