If you’ve only ever had ribs slow-smoked or baked, prepare to be amazed — Southern Style Fried Ribs deliver all the savory richness you love in barbecue, but with an irresistible crispy crust. They’re tangy from a vinegar and lemon soak, deeply seasoned with Southern spices, and fried until golden brown.
This isn’t your everyday barbecue. Fried ribs are a little unexpected, a lot indulgent, and the kind of dish that will make people stop mid-bite and say, “What is this magic?” Perfect for game days, cookouts, and any time you want to surprise guests with something different, these ribs are all about bold flavor and a crunchy finish.
Why You’ll Love These Fried Ribs
- Crispy Exterior, Juicy Interior – The double soak tenderizes the meat, then frying locks in moisture.
- Southern Soul in Every Bite – Classic seasoning blends create a flavor that feels straight out of a cast iron skillet in a country kitchen.
- Minimal Equipment Needed – Just one skillet, no deep fryer required.
- Party-Friendly – Finger food that’s a guaranteed conversation starter.
Ingredients You’ll Need
For the ribs:
- 1 slab spare ribs – Rib tips removed, cut into individual ribs.
- 2 cups vinegar – Tenderizes and adds tang.
- 2 cups lemon juice – Brightens and enhances flavor.
- 2 teaspoons salt – Basic seasoning.
- 1 tablespoon coarse ground pepper – Adds depth and a subtle bite.
- Florence’s Fried Chicken Seasoning – Store-bought or homemade.
- 2 cups shortening – For frying; can substitute with peanut or canola oil.
DIY Florence-Style Fried Chicken Seasoning
If you can’t find Florence’s brand, mix this yourself:
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp cayenne pepper (optional for heat)
- ½ tsp black pepper
- 1 tsp salt
Mix and store in an airtight container.
Step-by-Step Cooking Instructions
Step 1 – Trim and Prepare
Remove silver skin from the ribs and cut off rib tips. Slice the rack into single ribs for even cooking.
Step 2 – Vinegar Soak
Place ribs in a bowl with 2 cups vinegar. Cover and refrigerate for 15 minutes, flipping halfway through. This starts the tenderizing process.
Step 3 – Lemon Juice Soak
Drain vinegar, add 2 cups lemon juice, and soak for 30 minutes. This step infuses citrus flavor and further tenderizes.
Step 4 – Rinse and Season
Rinse ribs under cold water and pat dry, leaving them slightly damp. Sprinkle with salt and pepper, then coat in Florence’s Fried Chicken Seasoning until fully covered.
Step 5 – Fry the Ribs
In a large skillet, heat 2 cups shortening over medium-high heat (about 350°F / 175°C). Place ribs fleshy side down and fry for 10 minutes, then flip and cook for another 5 minutes until both sides are golden and crispy.
Step 6 – Drain and Serve
Transfer to a paper towel-lined plate or wire rack to drain excess oil. Serve immediately while hot and crunchy.
Tips for Success
- Don’t Skip the Soak – The vinegar and lemon juice are the key to tender, flavorful ribs.
- Use Shortening for Authenticity – Creates a classic crisp texture.
- Avoid Overcrowding – Fry in batches so the ribs brown evenly.
- Rest After Frying – Just a few minutes on a rack keeps them crispy.
- Adjust Heat – If you like spice, add extra cayenne or a splash of hot sauce to your seasoning.
Serving Suggestions
Pair these fried ribs with:
- Creamy coleslaw for crunch and freshness.
- Buttermilk mashed potatoes for comfort.
- Cornbread or biscuits to soak up juices.
- Pickles or pickled okra for acidity.
- A side of hot sauce for extra heat.
Storing and Reheating
- Refrigerator – Store in an airtight container up to 3 days.
- Freezer – Keep up to 1 month; reheat straight from frozen.
- Reheating – Use an oven or air fryer to bring back crispiness; avoid microwaving, which softens the crust.
FAQs
Can I use baby back ribs instead of spare ribs?
Yes, but adjust cooking time since they’re smaller and cook faster.
Do I need a deep fryer for this recipe?
No — a heavy skillet or cast iron pan works perfectly.
What oil works best if I don’t want to use shortening?
Peanut oil or canola oil have high smoke points and fry evenly.
Can I season the ribs a day ahead?
Yes, you can season them after soaking, then refrigerate until ready to fry.
How do I keep the coating from falling off?
Make sure the ribs are slightly damp before adding the seasoning so it sticks well.