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crispy fried ribs

Crispy fried baby back ribs

  • Author: Jess Pryles
  • Total Time: 12 minutes
  • Yield: serves 6-8 1x


Units Scale

2 racks of baby back ribs
810 cups of frying oil (peanut is best)
1 cup all purpose flour
1 cup rice flour (see note 1)
1 tablespoon five spice powder
4 teaspoons kosher salt, divided


  1. Place the oil into a large heavy based pot or deep fryer, and heat to 375f.
  2. Use a sharp knife to cut the racks of ribs between the bones, to create individual ribs. Season the ribs with 2 teaspoons of salt.
  3. In a shallow bowl, place the AP and rice flour, along with the five spice and remaining salt.
  4. When the oil is at temperature, drop a rib into the flour to coat on all sides. Shake off excess, then gently lower into the oil. Work in batches to avoid overcrowding the pot. Cook ribs for 7 minutes until deep golden brown.  Remove using a spider or tongs, and place on paper towel to drain.
  5. Wait for oil to return to optimal temperature between batches. You can keep the ribs warm on a rack in a 200f oven while cooking remaining batches.
  6. Serve immediately with optional sweet chili dipping sauce.


Note 1: rice flour helps to create a super crisp shell. You can find it in Asian markets or online. If you can’t get your hands on it, you can just use AP flour for the entire coating.

  • Prep Time: 5 minutes
  • Cook Time: 7 minutes
  • Category: Mains
  • Method: Frying
  • Cuisine: American