Description
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.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 520
- Sugar: 2g
- Sodium: 680mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 110mg
