Print Options:

Southern Fried Ribs

Prep Time15 minsCook Time2 hrs 10 minsTotal Time2 hrs 25 mins

Many moons ago, we were invited 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.

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 ...

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.

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.