Let us introduce you how to make Southern 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. The taste of the the lightly-coated fried goodies is so good, we were instantly 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 of 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!
Photo courtesy Ubon’s Barbeque of Yazoo
Southern Fried Ribs
Great smoky flavor, with that addictive fried, salty crust that makes the South … well, the South.
What's In It?
- 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 ounces Abita Strawberry Lager
- 1/2 cup All-purpose flour
- 1/2 cup Corn starch
- 1/2 Tbsp Black pepper
- 1/2 Tbsp Sea salt
- 1 Tbsp Slap Ya Mama Cajun seasoning
- Ubons BBQ Sauce
How to Make It
Set smoker at 350 degrees Fahrenheit.
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.
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.
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.
Slather with Ubon’s barbecue sauce, and set some aside for dipping.
Yes, indeed! 🙂
There must be some confusion on the way it’s displaying … The correct time should be read 120 minutes on the smoker, 10 minutes in the fryer (they all won’t fit at once), and 15 minutes for prep. That’s about 145 minutes, or 2 hours, 25 minutes. Hope this helps. Thanks for reading. Hope you try this recipe.
You say total cook and prep time 1:40 minutes then in recipe you say smoke for 2 hours so what is it? Do you really have any ideas or did you come up with out of your head. Come on if you going to post a recipe make sure it equals out!!!!
Leslie is da bomb! Thanks, Kevin!
Thank you Leslie Roark Scott for sharing the recipe!
Court! This recipe is the shiznit! You can adapt it to your regional flavors, but as-is is redonk good! Thanks for following! #Grillax
Just happened upon this post coming from Pinterest. Omg! Gotta try asap, hubbz will FLIP