Go Back
Crispy fried ribs served with seasoned rice and green beans on a white plate

Fried Ribs: 3 Easy Ways to Cook Them

Tender, well-seasoned pork ribs coated with prepared mustard and fried until golden brown with a crisp, flaky crust. Deep-fryer, air-fryer, and oven methods are included.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Marinating Time 2 hours
Total Time 4 hours
Servings: 8 people
Course: Appetizer, Main Course
Cuisine: Southern
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Slabs Baby Back Pork Ribs I prefer baby backs (cleaned, membrane removed, excess fat trimmed)
Marinade
  • 3 3/4 cups Mayonnaise Hellmann’s or Dukes
  • 4 tbsp Dry Chicken Bouillon
  • 6 tbsp Sage
  • 2 tbsp Garlic Pepper
  • 2 tbsp Mrs. Dash Onion & Herb
  • 2 tbsp Smoky Sweet Paprika
  • 2 cup Apple Cider Vinegar
  • 2 tbsp Black Pepper
  • 1 cup Prepared Mustard
  • 4 tbsp Onion Powder
  • 3 3/4 cups Corn Starch
  • Kosher Salt to taste
  • 2 ups Heavy Whipping Cream
  • 12 oz Cherry Pepsi/Root Beer Optional
Dipping Sauce - Optional but 🔥
  • ½ cup Ranch Dressing
  • 2 tbsp Lemon Juice
  • 1 tbsp Melted Butter Mix until smooth and adjust heat level to taste
  • Hot Sauce to taste

Equipment

  • 1 Sharp Knife For trimming the ribs and removing the membrane
  • 1 Cutting board
  • 1 Large bowl or food-safe container For seasoning and marinating
  • 1 Deep fryer or heavy-bottomed pot Primary cooking method
  • 1 tongs
  • 2 Wire cooling racks and sheet pans Use one for holding the coated ribs and one for draining the fried ribs
  • 1 Instant-read meat thermometer optional
  • 1 Air Fryer Optional method
  • 1 Large baking dish and aluminum foil Optional oven method
  • 1 Large Whisk to mix the marinade
  • 1 Measuring & spoon set

Method
 

Prepare and Marinate
  1. 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.
  2. Place the ribs in a large container and pour the apple cider vinegar over them. Let them sit for 10–20 minutes, then drain.
  3. 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.
Make the Marinade/Dredge
  1. 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.
  2. 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.
  3. Stir until everything is fully combined and the mixture has an even, coating consistency.
Marinate the Ribs
  1. Coat the ribs thoroughly in the marinade, making sure every piece is evenly covered.
  2. Cover and refrigerate for at least 30 minutes. For deeper flavor, marinate longer.
Par-Bake the Ribs
  1. Preheat the oven to 300°F.
  2. Place the marinated ribs in a covered baking dish and bake for 1 hour.
  3. Remove from the oven and finish using one of the cooking methods below.
Deep-Fryer Method
  1. Heat the frying oil to 350°F.
  2. Working in batches, carefully lower the ribs into the hot oil without overcrowding the fryer.
  3. Fry until deep golden brown, crisp, and cooked through, turning as needed. Cooking time will vary depending on the thickness of the ribs.
  4. Check the thickest part of the meat with an instant-read thermometer. The pork should reach at least 145°F.
  5. Transfer the ribs to a wire rack set over a sheet pan and let them rest for about 5 minutes before serving.
Air-Fryer Method
  1. 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.
  2. Air-fry at 360°F for 6 minutes.
  3. Increase the temperature to 390°F and cook for another 7–8 minutes.
  4. 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.
  5. Let rest for 5 minutes before serving.
Oven Method
  1. Preheat the oven to 350°F.
  2. Arrange the seasoned ribs in a large baking dish and cover tightly with aluminum foil.
  3. Bake covered for 1 hour, or until tender.
  4. Remove the foil and increase the oven temperature to 375°F.
  5. Flip the ribs and bake for another 15 - 20 minutes, or until browned, tender, and cooked through.
  6. 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.