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Pork ribs under fried with mayonnaise

Pan-Fried Pork Ribs with a Mayonnaise Marinade

Golden, crispy fried pork ribs in just half an hour! This hot pork rib appetizer is quick and easy to make. Fry them over high heat first so a browned crust forms right away. It's a great alternative to a meaty goulash, and the ribs pair with any side dish and vegetables.

Elena

Recipe author

Composition / ingredients

Servings:

Pork ribs

600

Dry spices

Table salt

0.5

Mayonnaise

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 13 g

Fats 73 % 35 g

Carbohydrates 0 % 0 g

367 kcal

GI: 0 / 0 / 0

Cooking method

Cooking time: 35 min

Step 1:

How do you make ribs to go with beer and any side dish? Gather the short list of ingredients: pork ribs, a store-bought dry meat seasoning, a little salt, mayonnaise (homemade is best), and a refined vegetable oil with a high smoke point.
Step 2:

If needed, thaw the pork ribs at room temperature. Rinse them under cold running water and pat dry with paper towels. Peel off the membrane so the ribs marinate faster and better. Cut them so each piece has a single bone.
Step 3:

Sprinkle the cut ribs with salt and spices. Don't overdo the seasoning, or the dish will taste off. To avoid over-salting, check the seasoning blend's ingredient list on the package — it may already contain salt.
Step 4:

Coat the ribs all over with mayonnaise. You can use soy sauce instead (in which case skip the salt, since soy sauce is already plenty salty). If you have time, refrigerate the meat to marinate for a couple of hours — overnight is even better.
Step 5:

Pour vegetable oil into a large skillet with high sides (cast iron is best) and heat it up. How much oil depends on how fatty the ribs are — a good layer of fat means you'll need less. To check that the oil is hot enough, dip in a wooden spatula: if bubbles gather around it, you're ready to fry. Fry the ribs over high heat for 6 to 7 minutes on the first side, until a browned crust forms.
Step 6:

Flip the browned ribs and fry for about two more minutes over high heat. This sear puts a golden crust on the ribs that seals in all the juices.
Step 7:

After 2 minutes, cover the skillet, lower the heat, and cook the ribs for about 10 more minutes.
Step 8:

After 10 minutes, lift the lid, flip the ribs once more, and cook for about 5 more minutes covered, over low heat.
Step 9:

After about 5 minutes, turn off the heat. The finished pork ribs come out soft and juicy — cut into one and the juices should run clear.
Step 10:

Sprinkle the dish with chopped dill before serving. Eat the fried ribs hot with pickled or fresh vegetables and salads. You can also serve them with potatoes, braised cabbage, buckwheat, rice, or pasta.

Fried pork ribs are the kind of dish many would file under "great-tasting food" — and, as we know, great-tasting food isn't always the healthiest.
But if you eat well most of the time, don't overeat, and generally lead a healthy lifestyle, you can safely indulge now and then in something "tasty but not exactly virtuous." That's what I do.
If you like, slice an onion into thin half-moons. Fry it until golden and add it to the ribs at the end of cooking. You can also add 1 or 2 cloves of garlic put through a press.
Fried pork ribs can be served as a main course or as an appetizer with beer or another drink.
You can fry a batch of ribs ahead, pack them (portioned out is convenient) in an airtight container, and freeze them. They keep 3 to 4 months at 0°F (-18°C). Thaw the ribs on the bottom shelf of the fridge or at room temperature, and reheat them in a covered skillet or the microwave.
I recommend making the mayonnaise yourself — it's healthier and tastier. You'll find recipes for homemade mayonnaise here.