These lemon pepper fried ribs are crispy on the outside, juicy on the inside, and packed with bright citrus flavor and bold seasoning. Made with tender ribs that are carefully seasoned and fried to golden perfection, this dish is perfect for family dinners, gatherings, or when you want something indulgent and satisfying.
Why You’ll Love This Recipe
You’ll love this recipe because it delivers restaurant-style flavor with simple, easy-to-find ingredients. The lemon pepper seasoning adds a fresh, zesty kick that balances beautifully with the savory spices, while frying gives the ribs an irresistible crunch. They’re quick enough for a weekend meal and impressive enough for guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2½–3 pounds beef ribs, cut into individual ribs
2 teaspoons salt
1½ teaspoons black pepper
2 teaspoons lemon pepper seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon cayenne pepper (optional, for heat)
1 cup all-purpose flour
½ cup cornstarch
1½ cups buttermilk
Vegetable oil, for frying
Fresh lemon wedges, for serving
Directions
Rinse the ribs under cold water and pat them completely dry with paper towels.
In a small bowl, mix salt, black pepper, lemon pepper seasoning, garlic powder, onion powder, paprika, and cayenne pepper.
Season the ribs generously on all sides with the spice mixture. Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor.
In a shallow bowl, combine the flour and cornstarch. Pour the buttermilk into a separate bowl.
Dip each rib into the buttermilk, allowing excess to drip off, then coat thoroughly in the flour mixture.
Heat vegetable oil in a deep skillet or heavy pot to 350°F (175°C).
Fry the ribs in batches, being careful not to overcrowd the pan. Cook for 6–8 minutes per side, or until golden brown and cooked through.
Remove the ribs and place them on a wire rack or paper towels to drain excess oil.
Serve hot with fresh lemon wedges for squeezing over the top.
Servings and timing
Servings: 4 to 6 people
Prep time: 20 minutes
Marinating time: 1 hour
Cooking time: 20–25 minutes
Total time: About 1 hour 45 minutes
Variations
For a spicier version, increase the cayenne pepper or add a teaspoon of hot chili powder.
For extra citrus flavor, add lemon zest to the flour mixture.
For a lighter option, the ribs can be air-fried at 380°F (193°C) for 18–22 minutes, turning halfway through.
Storage/Reheating
Store leftover ribs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven at 375°F (190°C) for 10–15 minutes until heated through and crispy. Avoid microwaving if possible, as it can soften the coating.
FAQs
Can I make these ribs ahead of time?
Yes, you can season and marinate the ribs up to 24 hours in advance and fry them just before serving.
What cut of ribs works best?
Short beef ribs or flanken-style ribs work well, as long as they are cut into individual pieces.
Can I bake these ribs instead of frying?
Yes, you can bake them at 400°F (205°C) for about 35–40 minutes, flipping halfway, though they will be less crispy.
Is buttermilk necessary?
Buttermilk helps tenderize the ribs and improves the coating, but regular milk with a teaspoon of lemon juice can be used as a substitute.
How do I know the ribs are fully cooked?
The ribs should reach an internal temperature of at least 165°F (74°C) and be tender when pierced with a fork.
Can I use gluten-free flour?
Yes, a gluten-free all-purpose flour blend works well in this recipe.
Why add cornstarch to the flour?
Cornstarch helps create a lighter, crispier coating when frying.
Can I freeze the cooked ribs?
Yes, freeze them in an airtight container for up to 2 months. Reheat in the oven for best texture.
What can I serve with lemon pepper fried ribs?
They pair well with coleslaw, roasted vegetables, fries, or a fresh green salad.
Can I adjust the lemon flavor?
Absolutely. Add more lemon pepper seasoning or serve with extra lemon wedges to suit your taste.
Conclusion
Lemon pepper fried ribs are a flavorful, crowd-pleasing dish that combines crispy texture with bold, zesty seasoning. Whether served for a casual dinner or a special occasion, this recipe delivers comfort, flavor, and satisfaction in every bite.
These lemon pepper fried ribs are crispy, juicy, and packed with bold citrus flavor. Perfectly seasoned and fried to golden perfection, they make a satisfying main dish for gatherings or a fun twist on comfort food.
Ingredients
2½–3 pounds beef ribs, cut into individual ribs
2 teaspoons salt
1½ teaspoons black pepper
2 teaspoons lemon pepper seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon cayenne pepper (optional)
1 cup all-purpose flour
½ cup cornstarch
1½ cups buttermilk
Vegetable oil, for frying
Fresh lemon wedges, for serving
Instructions
Rinse ribs under cold water and pat dry thoroughly with paper towels.
In a small bowl, mix salt, black pepper, lemon pepper seasoning, garlic powder, onion powder, paprika, and cayenne pepper.
Season ribs generously with the spice mix. Cover and refrigerate for at least 1 hour or up to overnight.
In one shallow bowl, combine flour and cornstarch. In another bowl, pour the buttermilk.
Dip each rib into buttermilk, letting excess drip off, then coat in the flour mixture.
Heat vegetable oil in a deep skillet or heavy pot to 350°F (175°C).
Fry ribs in batches for 6–8 minutes per side, until golden and cooked through.
Drain on a wire rack or paper towels. Serve hot with lemon wedges for squeezing.
Notes
Marinate ribs longer for deeper flavor.
Add lemon zest to the flour for extra citrus kick.
For a lighter version, air fry or bake the ribs instead of deep frying.
Use short ribs or flanken-style beef ribs for best texture.
