Fried Baby Back Ribs with BBQ Ranch
Recipe Sponsored by Curly’s
Tailgating season is my favorite time of the year for food. Ribs are synonymous with tailgating but I always have trouble coming up with new and interesting ways to serve them. This year I had the idea of frying the ribs and was shocked by how good they came out!
I shouldn’t have been surprised though, because when you start with something as good as Curly’s baby back pork ribs, you know it’s gonna end up great! You can find these in the refrigerated meat case of your local grocery store.
I served the ribs with an easy homemade ranch dipping sauce that I spiked with some of the barbecue sauce from the ribs, and chopped banana peppers. If you love ranch the way I do, this sauce might find a spot in your permanent rotation!
Get the ribs out of the package, shake off any excess sauce, and cut them into individual ribs. Set aside the extra sauce for later.
The sauce is a simple homemade ranch, spiked with the reserved rib sauce and some diced banana peppers.
Toss the ribs with flour and a little salt.
Then fry for about 3-5 minutes.
Let them rest and dry on a rack or paper towel lined plate.
Then stack them up! I garnished them with a little more chopped banana peppers and some of the leftover herbs from the ranch, but you can just toss them on a plate and go to town.
These were amazing for a game day party. Everyone loved the crispy coating on the ribs! And the ranch was a big hit.
It’s a new and unexpected way to serve the classic ribs.
Fried Baby Back Ribs with BBQ Ranch
Ingredients
- 1 rack Curly’s Hickory Smoked Baby Back Pork Ribs
- 1/2 cup mayo
- 1/4 cup sour cream
- 1 clove garlic grated
- 2 tablespoons chopped parsley
- 1 tablespoon chopped chives
- juice of 1 lemon
- 2 tablespoons chopped banana peppers
- 1 cup flour
- vegetable oil for frying
Instructions
- Remove the ribs from the package and shake off excess sauce. Reserve 2 tablespoons of the sauce.
- Microwave the sauce for 1 minute and allow to cool.
- Mix the mayo, sour cream garlic, parsley, chives, lemon, and banana peppers in a bowl and add in the sauce. Stir to combine. Store in fridge until ready to use.
- Preheat oil to 375.
- Cut the ribs into individual rib pieces and add them to a bowl. Toss so there is a light coating of sauce on all sides.
- Add the flour and toss to combine until the flour is coating all the sides of the ribs. Season with a little salt.
- Fry the ribs in batches of 3 or 4 for about 3-5 minutes until brown and crispy. The oil will drop about 25 degrees when you add them, so start at 375 and fry at 350 or so.
- Remove from oil on to a rack or plate lined with paper towels to dry. Lightly season with salt. Serve with the ranch.