If you’ve been following my blog, you know how much we love ribs! But ever since the brand we used to buy moved their company to China, (and the only ones our stores sold), the quality plummeted and we stopped buying them immediately.
So, my hubby picked up some old-fashioned, country-style pork ribs instead!
I wanted to make something different and unique this time, and at the last minute, (while they were baking!), I decided to try frying them afterwards instead of coating them with a sauce!
And these incredibly tastyChicken Fried Country Ribs turned out to be a huge hit! Incredibly delicious with a down-home flavor!!
They do take some time to make, but that’s only just oven time. Super simple to get started, and while they’re baking, get your seasoned flour, egg dip, and pan of oil ready to go, and you’ll fly right through the rest!
Since they’ll already be fully cooked, you then just double-batter them, then fry them for 5 minutes to brown the coating!
Crispy on the outside, just like good fried chicken, and still tender and juicy on the inside!
And that’s really all there is to it! Just as delicious as fried chicken, only even more fun than regular ol’ ribs!
1/2 tsp. each: regular black pepper, garlic powder, and Slap Ya Mama Cajun Seasoning
3 1/2 - 4 lbs. pork shoulder country-style ribs
(1 large sheet heavy duty foil, sprayed on the dull side in the center)
Seasoned Flour Mixture:
(doubled brown paper lunch bags)
1 cup flour
4 Tbl. garlic powder
2 Tbl. onion powder
1 Tbl. sweet smoked paprika
1 Tbl. + 1 tsp. regular black pepper
2 1/2 tsp. regular table salt
1 tsp. dried italian seasoning
1 tsp. sugar
1 tsp. baking powder
1/2 tsp. celery salt
1/2 tsp. dried thyme
1/2 tsp. ground rosemary powder
1/2 tsp. dried rubbed sage
1/4 tsp. celery seeds
1/4 tsp. dried ground mustard
Rest Needed:
2 extra large eggs beaten with 1 Tbl. milk
oil for frying
Instructions
Preheat oven to 300º F.
In a small bowl, mix together well the Seasoning for Ribs ingredients. Coat each rib well on all sides with seasoning mixture. Place onto large sprayed sheet of foil. Seal well, and place package onto foil-lined baking sheet. Bake in preheated oven for 3 1/2 to 4 hours until nice and tender.
Remove from oven, with tongs carefully open to vent, then remove layer of fat by pulling off with tongs, transfer to a clean sheet of foil and partially close so it doesn't dry out, but still vent. Let rest for 10 minutes to cool down. Then pop into fridge for another 10 - 15 minutes. They'll end up about room temperature, which is what you want.
In doubled brown paper lunch bags, add dry Seasoned Flour ingredients, twist top closed, and shake very well to mix. In shallow dish or bowl, whisk together eggs and milk.
Coat each rib with the seasoned flour, dropping into bag of flour, closing bag, shaking well, then shaking off excess. Then coat in the egg-milk mixture letting excess drip off, then into the flour again, and again, shaking off excess. Let rest on a wire rack over a baking sheet while oil is heating, about 10 - 15 minutes to thoroughly heat over medium/medium-low heat.
Fry in preheated oil for 5 minutes total until gorgeously golden browned, turning once halfway through to fry evenly on all sides. (I filled my 3" deep, cast iron chicken fryer with 1" of oil. You can use any large, deep, frying pan, though.)
Serve hot with anything you'd like such as any of my homemade barbecue sauces, gravies, my Ranch Dressing, or any one of the other suggestions mentioned above.
