Frying Ribs: How Long Should You Deep Fry?

Deep-fried ribs are a delicious, crunchy, and juicy alternative to the traditional barbecue ribs. The cooking time for deep-fried ribs varies depending on the method used, with some recipes requiring braising for about two hours before frying, while others suggest frying for around 5 to 10 minutes for a golden brown and crispy finish. The optimal frying temperature is between 350-375°F, and it is important to monitor the oil temperature to ensure consistent results. Deep-fried ribs can be served as an appetizer or a hearty meal, often paired with barbecue coleslaw, southern cornbread, or baked beans.

Braising ribs before frying

Braising is a great way to prepare ribs before frying, as it helps to tenderise the meat and infuse it with flavour. Here is a step-by-step guide to braising ribs before frying:

Step 1: Prepare the Ribs

Start by trimming any excess fat from the ribs. You can leave some fat on to keep the meat moist and tender during cooking, but too much fat can make the dish greasy. Then, cut the racks of ribs into halves or individual ribs, depending on your preference.

Step 2: Season the Ribs

Lightly season the ribs with salt and pepper, or your choice of herbs and spices. You can also use a dry rub or spice mix to add extra flavour.

Step 3: Brown the Ribs (Optional)

Heat some oil or butter in a Dutch oven, heavy skillet, or slow cooker over medium-high heat. Add the ribs in batches to avoid overcrowding the pan, and brown the meat on all sides. This step is optional but will add extra flavour and colour to the dish.

Step 4: Prepare the Cooking Liquid

In the same pot, add chopped carrots, onions, and garlic, along with your choice of liquid such as beer, wine, broth, or a combination. You can also add herbs and spices like thyme or bay leaf. Bring the mixture to a boil.

Step 5: Braise the Ribs

Place the ribs back into the pot, cover tightly, and transfer to an oven preheated to 325-350°F. Braise for about 2-2.5 hours, or until the ribs are very tender. You can also braise the ribs in a slow cooker on low heat for 8 hours.

Step 6: Rest and Chill the Meat (Optional)

Remove the ribs from the braising liquid and let them rest for 20 minutes before serving. For an even more tender dish, chill the ribs overnight, which will make it easier to skim off the excess fat.

Once the ribs have been braised and chilled, they can be fried. Frying the ribs will add a crispy texture to the tender meat. Heat oil in a deep fryer or heavy-based pot to 350-375°F. Cut the ribs into individual pieces if you haven't already, and dredge them in a flour-cornstarch blend or a flour-rice flour blend. Shake off any excess, then gently lower the ribs into the hot oil. Fry in batches for about 2-7 minutes, or until the ribs are golden brown and crisp. Serve immediately with your choice of dipping sauce.

Oil temperature

The optimal oil temperature for frying ribs is between 350 and 375 degrees Fahrenheit. A thermometer should be used to monitor the temperature. If frying in batches, it is important to let the oil reheat to the optimal temperature between batches, as adding meat to the oil will cause the temperature to drop.

One source recommends heating the oil to 360-365 degrees Fahrenheit (182-185 degrees Celsius). Another suggests that the oil is typically ready when it shimmers, or when a small pinch of flour sizzles in it.

Cooking time

The cooking time for deep-frying ribs will depend on a few factors, such as the type of ribs, the temperature of the oil, and the desired level of doneness. However, on average, you can expect to deep-fry ribs for around 5 to 10 minutes.

It's important to note that the oil temperature should be maintained between 350°F and 375°F for optimal results. Allowing the oil to reach the desired temperature before adding the ribs is crucial. Using a deep-fry thermometer can help monitor the oil temperature and ensure consistency.

When frying ribs, it's best to work in batches to avoid overcrowding the pot or skillet. This will also help maintain the oil temperature. The internal temperature of the ribs should reach 145°F (63°C) to ensure they are cooked through.

Some recipes suggest double-dredging the ribs in the flour mixture for an extra crispy crust. This will add to the cooking time, but it's worth considering if you prefer a crispier texture.

Additionally, the thickness of the ribs can impact the cooking time. Thicker ribs may require a few extra minutes in the fryer, while thinner ribs may cook faster. It's important to keep an eye on the ribs as they fry and adjust the cooking time as needed.

If you're braising the ribs before deep-frying, the braising process can take around two hours. This slow cooking method helps tenderize the meat before the final crispy coating is achieved through deep-frying.

Overall, the cooking time for deep-fried ribs can vary, but with the right techniques and attention to temperature, you can achieve juicy, tender ribs with a golden brown, crispy exterior.

Battering and breading

Preparation:

Before you begin battering and breading, it is important to prepare your ribs properly. Start by washing and patting the racks dry. You can then place the ribs in a smoker or oven, depending on your preference. Smoking the ribs imparts a unique flavour, but if you don't have access to a smoker, you can oven-braise them. Braising the ribs in a mixture of flavourful ingredients like garlic, ginger, orange zest, and soy sauce not only adds taste but also helps tenderize the meat. After braising, allow the ribs to cool completely before cutting them into individual sections or ribs.

The standard method for battering and breading ribs involves three steps: dredging, dipping, and coating. First, prepare a dredging mixture in a shallow bowl. You can use a combination of all-purpose flour, rice flour, and spices like five-spice powder, garlic powder, or BBQ seasoning. Dredge each rib in this flour mixture, ensuring it is well coated, and then shake off any excess flour.

Next, prepare an egg wash by beating eggs with a small amount of water. Dip the floured ribs into the egg wash, ensuring they are coated evenly. After dipping, it is common to dip the ribs back into the flour mixture for a second coating, which helps achieve an extra crispy texture.

Finally, prepare a bowl of breadcrumbs. Panko breadcrumbs are a popular choice for deep-fried ribs as they create a buzz-worthy, crunchy crust. You can also use regular breadcrumbs or cornflakes for this step. Place each rib in the bowl and turn it to ensure an even coating. Once coated, place the ribs on a baking rack or sheet pan until you have coated them all.

Frying:

After your ribs are battered and breaded, it's time to fry them. Heat your oil to an optimal temperature between 350-375°F. Use a thermometer to monitor the temperature, as this is crucial for achieving a crispy texture. Carefully place a few ribs into the hot oil, being careful not to overcrowd the pot. Fry the ribs in batches for about 2-7 minutes, flipping them halfway through, until the crust is golden brown. Remove the ribs from the oil using tongs or a strainer and place them on paper towels to drain any excess oil.

Your deep-fried ribs are now ready to be served! You can serve them with a variety of sauces, such as BBQ sauce, whiskey glaze, or sweet chili dipping sauce, for an extra punch of flavour. Enjoy the fruits of your labour and don't forget to provide plenty of napkins for your guests!

Serving suggestions

There are many ways to serve deep-fried ribs. They can be served as an appetiser or a main course, and they go well with a variety of side dishes. Here are some ideas for serving deep-fried ribs:

• BBQ coleslaw: A creamy and crunchy side dish that blends textures and flavours.
• Southern cornbread: A moist, tender crumb that is easy to make.
• Sweet potato cornbread: This cornbread variation is flavoured with mashed sweet potatoes and a hint of cinnamon.
• Baked beans: A classic barbecue side dish that is both tasty and convenient.
• Southern mac and cheese: A decadent dish featuring cheddar, Monterey jack, and mozzarella cheeses.
• Gouda mac and cheese: This variation uses a white roux made from milk and flour, similar to a béchamel sauce.
• Creamed corn: Sweet corn kernels simmered in a rich, creamy sauce for a classic comfort food.
• Pinto beans: Adapted from chef Kevin Bludso, this recipe includes smoked ham hock in a flavourful broth.
• Green beans and potatoes: This side dish can be cooked with bacon or seasoned with Southern spices.

When serving deep-fried ribs, it is also important to consider the sauce or dip. Some options include:

• Barbecue sauce: A classic choice for ribs, offering a sweet and tangy flavour.
• Sweet chili sauce: A sweet and spicy sauce that pairs well with the ribs.
• Ketchup: A simple and common condiment that can be served on the side or used in a sauce.
• Scallions: These can be tossed with the ribs or served on the side as a garnish.
• Maple syrup: For a sweet and sticky glaze that balances the savoury flavours of the ribs.

Additionally, deep-fried ribs can be served with a variety of drinks. Some suggestions include:

• Zinfandel wine: Its voluptuous berry flavour and modest tannins complement the ribs.
• Cosmopolitan cocktail with a splash of watermelon juice: A refreshing and fruity drink to pair with the ribs.

Frequently asked questions