Step 1: Prepare the Ribs
- Boil the Ribs: In a large pot, bring water to a boil and add salt. Place the ribs in the boiling water and cook for about 45 minutes to 1 hour, or until they are tender but not falling apart. This will help ensure the ribs are fully cooked before frying.
- Remove and Cool: Carefully remove the ribs from the pot and let them cool slightly. Once cooled, cut the ribs into individual pieces or sections of 2-3 ribs, depending on your preference.
Step 2: Season the Ribs
- Season the Ribs: In a small bowl, mix together the salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper. Rub this seasoning mixture all over the ribs, ensuring they are evenly coated.
- Soak in Buttermilk: Place the seasoned ribs in a large bowl or zip-top bag and pour the buttermilk over them. Let the ribs soak in the buttermilk for at least 1 hour (or up to 4 hours) in the refrigerator. This helps tenderize the meat and gives the coating something to cling to.
Step 3: Prepare the Coating
- Mix the Coating: In a shallow dish, combine the flour, cornstarch, salt, garlic powder, pepper, paprika, and cayenne. Stir well to ensure the seasoning is evenly distributed.
Step 4: Fry the Ribs
- Heat the Oil: In a large, heavy-bottomed pot or deep fryer, heat the oil to 350°F (175°C). Make sure there’s enough oil to fully submerge the ribs.
- Coat the Ribs: Remove the ribs from the buttermilk and shake off any excess. Dredge each rib in the seasoned flour mixture, pressing lightly to ensure an even coating.
- Fry the Ribs: Working in batches, carefully lower the coated ribs into the hot oil. Fry for about 3-5 minutes, or until the coating is golden brown and crispy.
- Drain and Rest: Use a slotted spoon or tongs to remove the fried ribs from the oil and place them on a wire rack or paper towels to drain any excess oil. Allow them to rest for a few minutes before serving.
Step 5: Serve
- Serve Hot: Serve the deep-fried ribs hot, with your choice of dipping sauces on the side. Some popular options include BBQ sauce, honey mustard, ranch dressing, or a spicy hot sauce for an extra kick.
Tips for Success
- Pre-cook the Ribs: Boiling or slow-cooking the ribs first ensures they are tender and fully cooked before frying. This method prevents the ribs from becoming dry while achieving that perfect crispy exterior.
- Cornstarch for Extra Crispiness: Adding cornstarch to the flour mixture creates a lighter, crispier coating.
- Spice it Up: Feel free to add more cayenne pepper or even some chili flakes to the flour mixture if you prefer a spicier kick.
- Monitor Oil Temperature: Use a thermometer to keep the oil at a steady 350°F (175°C). If the oil is too hot, the coating may burn before the ribs are crispy. If it’s too cool, the ribs will absorb too much oil and become greasy.
- Air Dry Before Frying: Let the ribs sit for a few minutes after dredging them in flour to allow the coating to set. This helps the coating adhere better during frying.
Conclusion
Deep-fried ribs are the ultimate indulgence for any meat lover. Crispy, golden on the outside, and tender and flavorful on the inside, these ribs are perfect for serving at a party, game day, or simply when you’re in the mood for something bold and delicious. Paired with your favorite dipping sauces, this dish is guaranteed to impress! Enjoy the combination of crunch and succulence in every bite.