Fried Pork Ribs in the Pan

Do you like fried ribs? Without a doubt, fried pork ribs are at the top of my preferences when it comes to cooking pork in a pan.

Any kind of ribs can be cooked in a pan, but some of the most appreciated types are the pork short ribs or baby back ribs which are a real delight when they are crispy and juicy at the same time. That is exactly how you will cook them using the recipe on this page!

Watch the step-by-step video recipe for the fried ribs in the pan! 👌

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👌 How to cook fried ribs in the pan from scratch – video 📺


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➡️ What ingredients do you need for the fried ribs? (4 servings) ❓

Short Pork Ribs

1) 1 kg/35 oz of pork baby back ribs or short ribs
2) some salt and ground black pepper to taste
3) 1/2 tsp of dried thyme
4) 3-5 cloves of garlic or to taste, chopped or crushed
5) 200 ml/7 fl oz of vegetable oil for frying

➡️ How to make fried ribs from scratch in 7 steps? ❓

Fried Ribs in the Pan

step 1: cut the pork ribs into smaller pieces
step 2: place the ribs into a large pan over a medium temperature, then pour a bit of water
step 3: season the ribs with salt and ground black pepper to taste
step 4: add dried thyme and garlic over the ribs
step 5: place the lid and simmer the ribs for 10-15 min or until tender
step 6: pour vegetable oil into the pan
step 7: place the lid and fry the ribs 3-4 min on each side or until golden

➡️ What are pork short ribs? ❓

Did You Know That?

“Pork short ribs are the continuation of the baby back rib section as it extends into the shoulder. Each 3-bone section has a meat to bone ratio more than twice of regular ribs.”

➡️ What are the best pork ribs? ❓

Did You Know That?

All kinds of pork ribs are tasty, but have you ever wondered which ones are the best? Below is available more information on this topic.
Baby Back Ribs: The most popular of all pork ribs, Baby Backs are the most lean and tender. These types of ribs are located at the top part of the rib bone that is connected to the spine (backbone), just below the loin muscle.
Butchers make Baby Back Ribs by cutting them where the longest bone is, around 6″ from the spine. The meat on top of the bones is tender and delicious. Depending on how they are butchered, Baby Back Rib racks weigh about 1.75-2.5 lbs and will normally have between 10-13 bones per rack. Baby Backs can be grilled, barbecued, roasted and smoked. They are typical to the northern region of the U.S. and Canada.”
📖 Read more on What are the best pork ribs?

➡️ What are baby back ribs? ❓

Did You Know That?

Pork ribs are a cut of pork popular in Western and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.
Baby back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. They have meat between the bones and on top of the bones, and are shorter, curved, and sometimes meatier than spare ribs. The rack is shorter at one end, due to the natural tapering of a pig’s rib cage. The shortest bones are typically only about 8 centimeters (3 inches) and the longest is usually about 15 cm (6 in), depending on the size of the hog. A pig side has 15 to 16 ribs (depending on the breed), but usually two or three are left on the shoulder when it is separated from the loin. A rack of back ribs contains a minimum of eight ribs (some may be trimmed if damaged), but can include up to 13 ribs, depending on how it has been prepared by the butcher. A typical commercial rack has 10–13 bones. If fewer than ten bones are present, butchers call them “cheater racks”.”
📖 Read more on Pork Ribs!

➡️ 6 PRO tips for fried ribs recipe 🔎

  • use a pan with a lid for this recipe to reduce cooking time and avoid splashing with hot oil while frying the ribs
  • remove excess fat from the baby back ribs if necessary and cut them into smaller pieces that fit into your pan
  • simmer the ribs at a medium-low temperature to give them time to soften very well
  • use a quantity of garlic that suits your tastes, I use at least 5-6 cloves of garlic to feel good this aroma in the meat
  • for frying the ribs, use a neutral flavoring oil or you can even use pork lard if you have something like that available
  • fry the pork ribs at a medium temperature until they turn golden-brown on both sides

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