The BEST Honey Lemon Pepper Fried Ribs

Honey Lemon Pepper Fried Ribs are sure to be a new favorite on your Soul Food Sunday dinner menu. These succulent, tender ribs are given a crispy, golden coating infused with a delightful blend of sweet honey, zesty lemon, and fiery pepper.

Wanna make this WHOLE MEAL?

• Black Eye Peas with Smoked Turkey
• Soulful Sautéed Cabbage and Kale
• Easy Cornbread Muffins
• Instant Pot White Rice ( Perfect EVERY Time!!)

Are Honey Lemon Pepper Fried Ribs Tough?

No, in my experience Honey Lemon Pepper Fried Ribs are not tough. Ever made a fried pork chop? They are pretty similar except more delicious because each piece has a large bone. However, it is important not to over cook the ribs or they will dry out. Pork is done when cooked to an internal temperature of 145 F. Also, brining the ribs overnight will significantly enhance the flavor and tenderness.

Ingredients

1. Baby Back Ribs– Baby back ribs are more tender than other ribs, so they serve as the perfect cut for this recipe.
2. 1 tbsp Kosher Salt: Kosher salt is used to season the ribs, enhancing their natural flavors and helping to tenderize the meat. Don’t be freaked out by the amount, this is used to brine the meat and most of it will be rinsed away.
3. 2 tbsp Salt-Free Cajun Seasoning: Cajun seasoning adds a burst of spice and complexity to the dish without overwhelming the palate with salt.
4. 1 tbsp Lemon Pepper Seasoning (Low Sodium): This seasoning blend imparts a zesty, citrusy kick with a hint of black pepper. Opt for low-sodium to control the salt content.
5. 1/4 tsp MSG (Optional): MSG is an umami enhancer that can amplify the savory taste of the ribs. Use it sparingly if desired.
6. 1/2 tbsp Garlic Powder: Garlic powder, one of the kings of kitchen spices, contributes a savory depth to the coating, complementing the other flavors.
7. 3 tbsp Hot Sauce: The hot sauce is used to flavor the meat and won’t add any heat to the ribs.
8. 1/4 Cup Mustard: Mustard acts as a binding agent for the coating, helping it adhere to the ribs while lending a slight tangy flavor. Don’t shy away from this ingredient if you don’t like mustard, you won’t even taste it!
9. 3 Cups Self-Rising Flour: Self-rising flour forms the crispy coating for the ribs. It contains leavening agents that create a light, airy texture when fried.
10. 1 tbsp Chicken Bouillon: Chicken bouillon adds an extra layer of savory goodness to the coating.

Recipe Preparation

1. Brining the Ribs: Place the ribs and salt into a large tupperware container and cover with cold water. Place in the fridge and brine overnight. The next day, drain off the water and rinse the ribs. Pat them dry with a paper towel.
2. Seasoning the Ribs: Generously seasoning the ribs with salt-free Cajun seasoning, lemon pepper seasoning, mustard, hot sauce, and optional MSG. Rub the seasonings into the meat, ensuring even coverage. Next, let the ribs marinate at room temperature for at least 20 minutes for deeper flavor.
3. Creating the Coating: In a mixing bowl, combine the self-rising flour, salt free cajun seasoning, and chicken bouillon. This mixture forms the crispy coating for the ribs.
4. Coating and Frying: Coat each rib generously with the seasoned flour mixture. Shake off any excess flour. Ensure a thorough coating for that satisfying crunch.
5. Frying to Perfection: Heat oil in a deep fryer or large dutch oven to 350°F (175°C). Lay a baking rack on top of a baking sheet. Fry the ribs in batches in 350 degree vegetable oil for 7-8 minutes. Place on the rack. Clean the oil between bathes with a small strainer to collect any fallen bits. Once all the ribs have finished frying, double fry them again in the oil for 30 seconds. This should create a very crunchy coating.

Honey Lemon Pepper Fried Ribs

Honey Lemon Pepper Fried Ribs are juicy, tender, and succulent! These crispy ribs are deep fried then tossed in a sweet and zesty sauce.

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Prep Time:1 day d

Cook Time:8 minutes mins

Course: Main Course

Cuisine: American, Soul Food, Southern

Keyword: fried ribs, honey lemon pepper fried ribs, lemon pepper fried ribs, pork, recipe, ribs, ribs recipe, soul food, southern recipes

Servings: 5

Ingredients

• 1 slab ribs baby back ribs
• 1 tbsp kosher salt
• 2 tbsp salt free cajun seasoning
• 1 tbsp lemon pepper seasoning low sodium
• 1/4 tsp msg optional
• 1/2 tbsp garlic powder
• 3 tbsp hot sauce
• 1/4 cup mustard
• Vegetable oil

Seasoned Flour

• 3 cups self rising flour
• 1 tbsp chicken bouillon

Glaze:

• 2 tbsp melted butter
• 3 tbsp honey
• zest 1 lemon

Instructions

• Remove the membrane and cut off the excess fat from the ribs. Cut in between each bone with a sharp knife to make individual riblets.
• Place the ribs and salt into a large tufferware container and cover with cold water. Place in the fridge and brine overnight.
• The next day, drain off the water and rinse the ribs. Pat them dry with a paper towel.
• Season with the hot sauce, mustard, 1 tbsp salt free cajun seasoning, lemon pepper, garlic powder, and msg. Sit at room temperature for 20 minutes.
• Season the flour with chicken bouillon and the remaining salt free cajun seasoning. Add lemon pepper if desired.
• Toss the ribs in the flour and shake off any excess.
• Lay a baking rack on top of a baking sheet. Fry the ribs in batches in 350 degree vegetable oil for 7-8 minutes. Place on the rack. Clean the oil between bathes with a small strainer to collect any fallen bits. Once all the ribs have finished frying, double fry them again in the oil for 30 seconds. This should create a very crunchy coating.
• Mix together the glaze ingredients. Use a brush to coat the ribs.
• Enjoy!

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