Grillax
Fried Ribs: St. Louis ribs, smoked hot and fast, then deep fried. You may slap someone after eating these beauts!
St. Louis ribs, smoked hot and fast, then deep fried. You may slap someone after eating these beauts! (Photo courtesy Ubon's BBQ of Yazoo)

Elevate your grill: Fried Ribs will make you slap someone

Let us introduce you how to make fried ribs.

Many moons ago, we drove to a restaurant in Starkville, Mississippi to try out new menu items that were created for college students. Items like, Barbecue Sundae, Pulled-pork Nachos, Brisket Salad and Fried Ribs.

Yes, Fried Ribs.

At first, we were checking the proximity of the closest emergency room in case a heart attack set in soon after eating these ribs. After tasting the lightly-coated fried goodies, we were hooked. Great smoky flavor, with that addictive fried, salty crust that makes the South … well, the South.

Fried Ribs: Taste of The Sipp

Our friends at Ubon’s BBQ of Yazoo City, Mississippi have recreated these ribs for their restaurant and for their competition events, feeding their team of BBQ gurus. The above photo is a plate Ubon’s deep-fried pork ribs, and it looks phenomenal!

Give these ribs a try at your next gathering and see how your friends react.

Just don’t get slapped!

Happy Grilling.

Photo courtesy Ubon’s Barbeque of Yazoo

 

Southern Fried Ribs

Category,

Fried Ribs: St. Louis ribs, smoked hot and fast, then deep fried. You may slap someone after eating these beauts!

What you need ...
 2 Racks St. Louis-cut ribs (you could use baby backs)
 3 tbsp Your favorite rib rub
 4 cups Peanut oil (for frying)
 2 cups whole milk
 2 eggs
 8 oz Abita Strawberry Lager
 ½ cup all-purpose flour
 ½ cup corn starch
 ½ tbsp black pepper
 ½ tbsp sea salt
 1 tbsp Slap Ya Mama Cajun seasoning
 Ubons BBQ Sauce

Get started ...
1

Set smoker at 350 degrees Fahrenheit.

2

Clean, dry the ribs and remove silver skin from back side of each rack. Add generous amount of rub on both sides. Smoke ribs with pecan or hickory wood for 2 hours. DO NOT WRAP IN FOIL.

3

Allow racks to cool, then cut ribs into singles. Double dip each rib into egg/milk/beer wash, then the fry mix (dry ingredients), lightly dredging.

4

Place ribs into a 350-degree Fahrenheit deep fryer of peanut oil and fry for about two minutes or until light golden brown. You don’t want a burnt crust.

5

Slather with Ubon’s barbecue sauce, and set some aside for dipping.

Ingredients

What you need ...
 2 Racks St. Louis-cut ribs (you could use baby backs)
 3 tbsp Your favorite rib rub
 4 cups Peanut oil (for frying)
 2 cups whole milk
 2 eggs
 8 oz Abita Strawberry Lager
 ½ cup all-purpose flour
 ½ cup corn starch
 ½ tbsp black pepper
 ½ tbsp sea salt
 1 tbsp Slap Ya Mama Cajun seasoning
 Ubons BBQ Sauce

Directions

Get started ...
1

Set smoker at 350 degrees Fahrenheit.

2

Clean, dry the ribs and remove silver skin from back side of each rack. Add generous amount of rub on both sides. Smoke ribs with pecan or hickory wood for 2 hours. DO NOT WRAP IN FOIL.

3

Allow racks to cool, then cut ribs into singles. Double dip each rib into egg/milk/beer wash, then the fry mix (dry ingredients), lightly dredging.

4

Place ribs into a 350-degree Fahrenheit deep fryer of peanut oil and fry for about two minutes or until light golden brown. You don’t want a burnt crust.

5

Slather with Ubon’s barbecue sauce, and set some aside for dipping.

Southern Fried Ribs
Nutrition Facts

Serving Size 1

Servings 4


Amount Per Serving
Calories 300Calories from Fat 50
% Daily Value *
Total Fat 12g19%
Saturated Fat 0g
Trans Fat 0g
Cholesterol 5mg2%
Total Carbohydrate 30g10%
Dietary Fiber 1g4%
Sugars 5g
Protein 25g50%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

Bacon-wrapped ribs … You’re Welcome

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GrillMaster

Barin von Foregger founded Grillax with one mission ... Get the world grillin' and chillin'. A self-taught chef and grill master, von Foregger enjoys sharing his adventures with the world. In his words, "If you can eat it, you can grill it."

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