These crispy fried ribs are generously seasoned down to the bone, then coated with prepared mustard before being cooked until golden brown with a light, flaky crust. Whether you use the deep-fryer, air-fryer, or oven method, each batch delivers tender, Southern-style flavor the whole family can enjoy—so grab your ribs, pick your cooking method, and get ready to serve up a crispy, crowd-pleasing favorite.
A Little About These Fried Ribs
If you love a good fried pork chop, these ribs are going to make perfect sense. The best way I can describe them is a fried pork chop on a stick and finger food all at the same time. I mean… who wouldn’t love that?
These ribs are seasoned all the way through, marinated, par-baked until tender, and then finished until the outside gets that crispy, seasoned coating. You still get juicy pork inside, but now you have that little rib bone giving you permission to pick it up with your hands. 😂
And because everybody doesn’t want to pull out a deep fryer, I included three ways to cook them: deep-fried, air-fried, or oven-finished. Pick the method that works for your kitchen and go from there.
Fried Ribs: 3 Easy Ways to Cook Them
Ingredients
Equipment
Method
- Clean the ribs thoroughly. Remove the membrane from the back and trim away excess fat. Cut into individual ribs for deep-frying. If using a turkey fryer, you can leave the ribs in larger sections.
- Place the ribs in a large container and pour the apple cider vinegar over them. Let them sit for 10–20 minutes, then drain.
- Pour the Pepsi or root beer over the ribs. Let them soak for at least 15 minutes, then drain, reserving some of the soda for the marinade if desired.
- In a large bowl, combine the mayonnaise, chicken bouillon, sage, poultry seasoning, garlic pepper, Mrs. Dash Onion & Herb, smoky sweet paprika, prepared mustard, onion powder, black pepper, and a light amount of kosher salt.
- Mix in the cornstarch, heavy whipping cream, and reserved Pepsi or root beer until the mixture is thick and smooth enough to coat the ribs.
- Stir until everything is fully combined and the mixture has an even, coating consistency.
- Coat the ribs thoroughly in the marinade, making sure every piece is evenly covered.
- Cover and refrigerate for at least 30 minutes. For deeper flavor, marinate longer.
- Preheat the oven to 300°F.
- Place the marinated ribs in a covered baking dish and bake for 1 hour.
- Remove from the oven and finish using one of the cooking methods below.
- Heat the frying oil to 350°F.
- Working in batches, carefully lower the ribs into the hot oil without overcrowding the fryer.
- Fry until deep golden brown, crisp, and cooked through, turning as needed. Cooking time will vary depending on the thickness of the ribs.
- Check the thickest part of the meat with an instant-read thermometer. The pork should reach at least 145°F.
- Transfer the ribs to a wire rack set over a sheet pan and let them rest for about 5 minutes before serving.
- Lightly spray the air-fryer basket and both sides of the ribs with cooking spray or oil. Arrange the ribs in a single layer without overcrowding.
- Air-fry at 360°F for 6 minutes.
- Increase the temperature to 390°F and cook for another 7–8 minutes.
- Flip the ribs, reduce the temperature to 390°F if needed, and cook for another 7–8 minutes, or until crisp and the thickest part reaches at least 145°F.
- Let rest for 5 minutes before serving.
- Preheat the oven to 350°F.
- Arrange the seasoned ribs in a large baking dish and cover tightly with aluminum foil.
- Bake covered for 1 hour, or until tender.
- Remove the foil and increase the oven temperature to 375°F.
- Flip the ribs and bake for another 15 – 20 minutes, or until browned, tender, and cooked through.
- Let rest for 5 minutes before serving.
Notes
- Cornstarch is mixed directly into the marinade to help create a light, crisp coating.
- The 300°F par-bake helps tenderize the ribs before frying and shortens the final cook time.
- Season lightly with salt at first because the bouillon, soy sauce, mustard, and other seasonings already contain sodium.
- Do not pan-fry the ribs. Use the deep-fryer, air-fryer, or oven methods listed above.
- Cook pork to at least 145°F internal temperature.
- Let fried ribs drain on a wire rack rather than sitting directly on paper towels so the crust stays crisp.
- Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat in the air fryer or oven for best texture.
What Makes These Ribs Different?
These aren’t traditional barbecue ribs, and they aren’t your usual flour-dredged fried ribs either. The cornstarch goes directly into the seasoned marinade, helping create a light coating around the meat instead of a thick breading.
The ribs are also par-baked before the final cooking step. That gives them time to become tender before you crisp up the outside using whichever cooking method you choose.
Which Cooking Method Should You Use?
Deep fryer: My choice when I want the crispiest outside and that real fried-rib experience.
Air fryer: A good option when you want that crisp texture without dealing with a pot of frying oil.
Oven: The easiest hands-off method and a good choice when you’re cooking several ribs at once.
Serving Suggestions
Serve these crispy ribs with seasoned rice, green beans, Sweet Potato Cornbread Mini Loaves, my Cauliflower No Mac & Cheese, or Cauliflower No Potato Salad for a full Southern-style comfort-food plate. Add the dipping sauce on the side and call it done.
Storing & Reheating
Store leftover ribs in an airtight container in the refrigerator for up to 3–4 days. For the best texture, reheat them in the air fryer or oven until hot and crisp. Avoid microwaving when possible, since it can soften the coating.
For more information on safe pork cooking temperatures, see the USDA’s pork safety guidance.
💛 Closing
Try it and tell me what you think 💛
If you make this recipe, I’d love to hear how it turned out for you. Leave a comment below or check out more recipes on the Recipes page.
Simple recipes. Real encouragement. You’ve got this.
— Marquia
© 2026 I Cooked This! Recipe and original content by Marquia. All rights reserved.
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