Cajun Fried Ribs

4 servings Prep: 10 m Cook: 20 m Total: 2 h 30 m Intermediate
5.0/5 (3)
Cajun Fried Ribs
Deep-fried pork ribs seasoned with garlic salt, Cajun seasonings, and crushed red pepper. The spices in this recipe are perfect; garlic always seems to compliment the pork flavor.

Ingredients

4 servings
  • 1 whole slab pork ribs (about 2-3 lbs)
  • 4 tbsp garlic salt
  • 2 tbsp Cajun seasonings
  • 1 tsp crushed red pepper (or to taste)
  • 1 cup all-purpose flour (for coating)
  • peanut oil (for deep frying)

Step-by-Step Instructions

  1. Season ribs on each side generously with Cajun seasonings, garlic salt, and crushed red pepper. Marinate for a minimum of 2 hours, and up to 24 hours in your refrigerator.
  2. When ready to cook, heat peanut oil in a large deep fryer or heavy pot to 350°F.
  3. Remove ribs from refrigerator and coat the entire slab with flour, shaking off excess.
  4. Carefully lower the floured slab into the hot oil and deep fry for 15 to 20 minutes until the ribs are golden brown and cooked through (internal temperature should reach 145°F).
  5. Remove from oil and drain on paper towels. Let rest for 5 minutes before cutting into individual ribs.

Common Problems and Solutions

Q: Can I fry the ribs as individual pieces instead of a whole slab?

A: Yes, you can cut the slab into individual ribs or smaller sections before frying. This will reduce cooking time to about 10-12 minutes and make them easier to handle, but frying the whole slab creates a more dramatic presentation.

Q: What if I don't have a thermometer for the oil?

A: Test the oil by dropping a small pinch of flour into it. If it sizzles immediately and browns within 30-60 seconds, the oil is ready. Too fast means it's too hot; adjust accordingly.

Q: How do I know when the ribs are done?

A: The ribs should be golden brown on the outside and reach an internal temperature of 145°F. If you don't have a meat thermometer, the meat should pull away from the bone easily when tested with a fork.

Tips and Techniques

The marinating time is crucial—the longer you marinate (up to 24 hours), the more flavorful the ribs will be. Make sure your oil stays at 350°F throughout frying; if it drops too low, the ribs will absorb excess oil and become greasy. Consider cutting the slab in half if your fryer isn’t large enough to accommodate a whole slab safely.

Ingredient Substitutions

  • peanut oil: vegetable oil or canola oil
  • Cajun seasonings: homemade blend or Tony Chachere's
  • whole slab: baby back ribs or spare ribs

Equipment Needed

  • deep fryer or large heavy pot (at least 5 quarts)
  • candy/deep-fry thermometer
  • long tongs or spider strainer
  • paper towels for draining

Historical Context

Deep-frying whole cuts of meat became popular in Louisiana after turkey fryers became common in Cajun households. The technique was naturally extended to other meats, including pork ribs, creating a uniquely crispy texture that’s different from traditional grilled or braised ribs.