Fried Sticky Ribs


Fried Sticky Wings looking absolutely delicious.

Fried Sticky Ribs are everything you love about pork ribs, but taken to the next level. I did everything I could think of to make these ribs as flavorful as possible, and let’s just say they are maxed out! I marinated them, smoked them and then fried them! One bite of these ribs let’s you experience the tender juicy inside with a thin crispy outside, all coated in a sweet and spicy sauce. So. Freaking. Delicious!

 

Preparing Fried Sticky Ribs

 

As mentioned above, we will be doing ALL the things for these Fried Sticky Ribs. So, where do we start? With the marinade, of course. 

 

Now, these ribs don’t need to marinade overnight. We’ll simply do a quick marinade on them and let them soak for about four hours. Since we are cutting the slab of ribs into individual ribs, there will be plenty of surface area on each one to soak in enough of that marinade in a four hour period. 

 

Fried Sticky Wings getting arranged on the smoker.

 

Speaking of slicing into a slab of ribs, let’s go ahead and do that. However, before you start hacking away at these ribs, make sure to remove the silver skin on the bottom. It’s easiest to do when all the ribs are still together, so that you only have to pull off one long strip of silver skin instead of a million smaller pieces off each individual rib.

 

Marinade and Smoke

 

Alright, the silver skin is removed and the slab of ribs is now cut into individual pieces. We are well on our way to enjoying some Fried Sticky Ribs. Next up, we’ll mix together the marinade and then in a large bowl combine the ribs with the marinade. I hand mixed the ribs with the marinade to ensure each was covered. Now, set it in the fridge to soak in the flavor!

 

After the proper amount of time has passed, start your smoker and let it preheat. Then, remove the ribs from the fridge and discard the excess marinade. Place each rib onto your preheated smoker and then close the lid. Let them smoke. 

 

Putting the Fry in Fried Sticky Ribs

 

While the ribs smoke, let’s get ready for frying. For the frying process of this cook, I actually pulled out a second grill. You do not have to do this, but it make the process go a little faster for me. I started a fresh fire and let it coal up. Then, place your dutch oven on the grill to preheat and add the frying oil. 

 

 

For more fire fried foods, check out my Fried Pancetta EmpanadasHoney Garlic Sriracha Fried Wings and Panko Fried Wild Salmon.

 

 

Now, pull the ribs from the smoker, coat them in flour and let’s get frying! I fried my Fried Sticky Ribs in batches because I didn’t want to overwhelming the dutch oven. 

 

During the frying process, I also made my sweet and spicy sauce. For this, go back to the smoker and mix together honey and sriracha. Close the lid on the smoker to let those ingredients melt and fuse together. 

 

Keep an eye on those Fried Sticky Ribs… Just a reminder… Because we don’t want to overcook them… I mean over fry them… You get it. 

 

The MOST Delicious Fried Sticky Ribs

 

Put the freshly fried ribs in a large bowl and grab the sweet and spicy sauce from the smoker. Pour it over all the ribs and give it a good toss. That’s it! Now we’re ready to serve. I garnished mine with sesame seeds and chopped scallions. Best enjoyed with friends and family! Cheers!

 

Fried Sticky Wings plated and served.

 

For more delicious recipes, check out my cookbook Food X Fire!

Needing more spice in your life? My spice line can help with that. Check them out here.

4 from 1 vote
Fried Sticky Wings looking absolutely delicious.
Fried Sticky Ribs
Prep Time
15 mins
Cook Time
2 hrs
Marinade
4 hrs
Total Time
2 hrs 15 mins
 

Fried Sticky Ribs for the win!

Course: Main Course
Cuisine: American
Keyword: Fried Sticky Ribs
Servings: 4 People
Calories: 3316 kcal
Author: Derek Wolf
Ingredients
Ribs:
  • 2 Racks of Ribs cut into single cutlets
  • Sesame Seeds for garnish
  • Chopped Scallions for garnish
Marinade:
  • 1.25 cups Soy Sauce low sodium
  • ½ cup Rice Wine Vinegar
  • 2.5 tbsp Garlic Chili Paste
  • 2.5 tbsp Honey
  • 2 tbsp Minced Garlic
Frying:
  • 1 qt Frying Oil
  • 3 cups Flour
  • Sriracha Honey Sauce:
  • ½ cup Honey
  • 1.5 tbsp Sriracha Sauce
Instructions
  1. If you have not prepared them already, pull off the membrane from the back of the ribs and slice them into individual bones. In a bowl, mix all the ingredients for the marinade then place all of the ribs into the bowl. Mix together thoroughly, cover and place in the fridge for at least 4 hours but ideally overnight.
  2. Preheat your Oklahoma Joe’s Smoker to 275F for indirect cooking. Add some hickory wood chunks for added smoke flavor if desired.
  3. Add your ribs to the smoker and cook them for 1-2 hours (check for desired tenderness) making sure to flip them half way through the cook. Once the ribs are done, pull them off, cover them and set them aside. Let your smoker cool down to 225F, then add a basting skillet with the ingredients for the Sriracha Honey Sauce. Let that slowly smoke until it is runny and warm. Once warm, pull aside and wait to use.

  4. Preheat another grill/fire to direct high heat cooking (about 400F). Add a large skillet or dutch oven to the grill to preheat for 2 minutes, then carefully fill it with frying oil. Make sure to add enough oil so that you can fully immerse the ribs. Bring the frying oil up to 350F. In another bowl, add the flour and then dredge your ribs by adding them to the flour and coating it well. Make sure to brush off any excess flour. Once all the ribs are dredged and the oil is ready, add the ribs to the frying oil to cook for 2-3 minutes until they are golden brown. Add ribs in small batches so as to not overcrowd the skillet. Once done, pull off and let cool on a paper town to drain any excess oil.
  5. When all the ribs are done, place them in a large bowl and drizzle the Sriracha Honey Sauce over top. Toss them until they are well coated, then place them on a serving plate. Garnish with chopped scallion and sesame seeds. Serve and enjoy!

Recipe Video

Nutrition Facts
Fried Sticky Ribs
Amount Per Serving (0.5 Rack of Ribs)
Calories 3316 Calories from Fat 2646
% Daily Value*
Fat 294g452%
Saturated Fat 62g388%
Trans Fat 5g
Polyunsaturated Fat 138g
Monounsaturated Fat 81g
Cholesterol 150mg50%
Sodium 4292mg187%
Potassium 780mg22%
Carbohydrates 127g42%
Fiber 3g13%
Sugar 48g53%
Protein 50g100%
Vitamin A 66IU1%
Vitamin C 7mg8%
Calcium 63mg6%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition Disclaimer: We are not dietitians or nutritionist. Nutritional information on overthefirecooking.com comes from online calculators. While we attempt to make this information accurate, it should only been viewed as an estimate.

29 thoughts on “Fried Sticky Ribs”

  1. Avatar for William OSullivan William OSullivan says:

    Question: Will the ribs be fully cooked after smoking for an hour if I just wanna eat them at that point?

    1. Avatar for Derek Wolf Derek Wolf says:

      Yes they would! However they will be soft on the outside unlike normal smoked ribs that will develop a bark.

      1. Avatar for Paula Paula says:

        If you don’t have a smoker what’s another way to do the sticky ribs?

        1. Avatar for Derek Wolf Derek Wolf says:

          Yes! You can definitely make this in the oven and then fry them. Wont be “smoky” but that is fine. It will still be delicious.

        2. Avatar for Tarah C. Tarah C. says:

          Going to try this tomorrow! How long and what temp would you suggest for the oven route?

  2. Avatar for Dan Dan says:

    Have you ever subbed potato starch for flour when frying? I’m making these ribs tomorrow and was thinking about trying the potato starch for the fry

    1. Avatar for Derek Wolf Derek Wolf says:

      I have not but it would be worth the try!

  3. Avatar for Mike P Mike P says:

    I wrap ribs in foil(Texas crutch) to tenderize after an initial smoke. Do these come out tough without the foil wrap step in the cook?

    1. Avatar for Derek Wolf Derek Wolf says:

      These ribs are tender but definitely not “fall off the bone.” If you’d like more of that, then Id recommend more traditional smoked ribs.

  4. Avatar for John John says:

    Yum! This looks so, so good. Thanks for the recipe!

    1. Avatar for Greg Greg says:

      Derek…I have the smoker going but was thinking I’d like to smoke ribs tonight then fry tomorrow. Is that doable or should I just suck it up and fry tonight?

      1. Avatar for Derek Wolf Derek Wolf says:

        That could definitely work! Might need to fry them a little longer to get them fully warmed, and I would smoked the ribs till they are 180F+ internal

  5. Avatar for Tim Tim says:

    Having a hard time finding the garlic chili paste but I did find a garlic chili sauce…will that work and if so should I keep it at 2.5 tbsp? Thanks!

    1. Avatar for Derek Wolf Derek Wolf says:

      Yes that should be perfect!

  6. Avatar for T.J. T.J. says:

    Looks amazing! Do you think this would also work with country style ribs?

    1. Avatar for Derek Wolf Derek Wolf says:

      Absolutely!

  7. Avatar for Jacob Featherston Jacob Featherston says:

    Hey can you use an air fryer instead?

    1. Avatar for Derek Wolf Derek Wolf says:

      Of course!

  8. Avatar for Lorenzo Lorenzo says:

    Thanks for the recipe. Can’t wait try it out

  9. Avatar for Steve Steve says:

    4 stars
    The ribs were good, really Asian taste. That aside I’d never smoked and fried and that provided a really nice texture and slight crunch. I think I’d like to try it in a no soy/terriyaki-ish sauce and marinade.

  10. Avatar for Tony Tony says:

    Can I use a pellet smoker. And if so what temp

    1. Avatar for Derek Wolf Derek Wolf says:

      Yes, you can! Still follow my recipe as written, temperatures will remain the same.

  11. Avatar for Walt Ell Walt Ell says:

    How would you go about using an oil less fryer for the frying portion ? Still Steve in flour ?

    1. Avatar for Derek Wolf Derek Wolf says:

      I would cut out the flour in general and just air fry it out of the smoker. Then toss in the glaze.

  12. Avatar for Tim Ramirez Tim Ramirez says:

    Hello,
    The recipe looks great!
    One question are these baby back ribs or a St Louis cut spare rib?

    1. Avatar for Derek Wolf Derek Wolf says:

      These were back ribs!

  13. Avatar for Joe Joe says:

    cant fins garlic chili paste. Anyway I could do minced garlic, chili powder and a recommendation for something to mix to make a paste?

    1. Avatar for Derek Wolf Derek Wolf says:

      You could try some sriracha!

  14. Avatar for Thomas Deyo Thomas Deyo says:

    Hey, thanks for sharing recipe! looks yummy

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