These Puerto Rican Costillas Fritas (Fried Ribs) are succulent, tender and irresistibly delicious! It’s such a flavorful twist on a classic favorite!
Whether cooked on a grill, in the oven or even in a slow cooker, when we think of ribs, we typically think of barbecue spare ribs (costillas en barbecue) but there’s a world of delectable pork rib recipes to explore. Like these hoisin garlic baby back ribs or these soy-infused costillas de puerco, your recipe options are truly endless.
Today, we’re introducing a new family favorite! These Puerto Rican costillas fritas are coated in a simple seasoned flour base that allows them to cook crispy on the outside and savory, juicy on the inside.
Pair them with a range of sides like Puerto Rican ensalada de papa (potato salad), ensalada de coditos con jamón (macaroni salad), french fries, coleslaw, or pan de maiz (cornbread) for the perfect fried rib meal.
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Reasons to Love this Recipe
- Irresistible Flavor: These tender, succulent, and crispy ribs are not only mouthwatering but also have the perfect contrast in texture. Crispy on the outside and moist and tender on the inside.
- Comfort Food: They’re satisfying, hearty and can instantly lift your spirits to make you feel cozy and comforted.
- Versatility: These fried ribs can be prepared with different seasonings. Make them mild, spicy, sweet, or tangy, there’s a fried rib recipe for everyone’s taste.
- Perfect for Gatherings: They’re always a crowd-pleaser, making them ideal for gatherings, barbecues, and parties.
- A Great Accompaniment: These ribs pair well with a wide range of side dishes. Everything from french fries to rice, to cold salads like this creamy ensalada de coditos.
Ingredients
- Pork Ribs – you can also use beef ribs for this recipe if you prefer.
- Garlic Puree – although I prefer fresh garlic, in a pinch you can use garlic powder.
- Adobo – Sprinkled all over the ribs.
- Mustard – the tanginess in the mustard adds a delicious flavor to these.
- Paprika and Oregano – do not skip on these seasonings. They add tremendous flavor to the ribs.
- Flour – to coat the ribs.
- Oil – use corn or vegetable oil for frying the ribs.
*See my recipe card below for a complete list of the ingredients with measurements and instructions.*
Substitutions and Variations
I Don’t Have Flour, What Else Can I Cover the Ribs with?
- You can also use cornstarch or rice flour.
Can I Use Peanut Oil Instead?
- The best oils to fry these ribs are corn, vegetable, peanut and lard.
I Don’t Have Garlic Puree, Can I Use Garlic Powder?
- Although garlic puree adds a ton of flavor, garlic powder works well too.
Instructions
Step 1: Rinse ribs and lay on a cutting board. Cut slab of ribs into individual ribs.
Step 2: Sprinkle adobo on both sides of the ribs. Then add the ribs to a mixing bowl and add the mustard, paprika, oregano and garlic puree.
Step 3: Using your hands or using a spoon, incorporate all the seasoning really well into the pork ribs. Cover the ribs and allow to marinate for 30 minutes in the refrigerator.
Step 4: Add the flour, salt, and pepper to a casserole or mixing bowl and stir.
Step 5: Before coating the ribs, add about an inch of oil to a heavy pot or skillet and heat the oil over medium heat.
Step 6: While the oil is heating, coat 3 to 4 ribs at a time with the flour mixture.
Step 7: When the oil is heated through, carefully add 3 to 4 ribs at a time to the oil. Fry on one side 7-10 minutes. Flip over and cook for an additional 7-10 minutes.
Step 8: Drain the ribs on a lined paper towel plate. Repeat the process and fry the other ribs until they’re all cooked.
Keep Warm: Keep the cooked ribs warm in a preheated 200 degree oven.
Expert Cooking Tips
- Cooking Oil – Use fresh oil to fry the ribs. Using old oil will not produce a crispy crust and will also soak too much oil and make the ribs greasy.
- Hot Oil – Do not add the ribs to oil that is too hot or the ribs will cook too quickly on the outside and stay raw on the inside.
- Do Not Overcrowd Skillet – Overcrowding the skillet causes the ribs to soak too much oil while frying and produces greasy ribs.
- Frying – If after frying the first batch of ribs, you notice the oil has too many crumbs, skim them out before frying the next batch.
- Reheating – Make sure to reheat the oil back to temperature before adding the second batch.
Recipe FAQs
Sure! If you have a deep fryer with temperature settings, set it to 375°.
When a meat thermometer reads 195°, the ribs are done.
If you do not have a meat thermometer cook the ribs for 7-10 minutes on one side and then flip them over and cook for another 7-10 minutes.
If you have any leftover ribs, store them in a container for up to 4 days.
For the best results, heat in a preheated oven at 350 degrees for 10-12 minutes.
You can also reheat in the microwave but note they will not be crispy.
Other Pork Recipes You Will Love
📖 Recipe
Costillas Fritas (Fried Ribs)
Ingredients
- 3 lbs rack of ribs rinsed
- 2 cups flour
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ½ tablespoon oregano
- 3 tablespoon garlic puree
- 3 tablespoon yellow mustard
- ½ tablespoon paprika
- adobo sprinkled on ribs
- corn or vegetable oil for frying
Instructions
- Rinse ribs and lay on a cutting board. Cut the slab of ribs into individual ribs.
- Sprinkle the adobo on both sides of the ribs.
- Add the ribs to a mixing bowl and add the mustard, paprika, oregano, and the garlic puree. Using your hands or using a spoon, incorporate all the seasoning really well into the pork ribs. Cover the ribs and allow to marinate for 30 minutes in the refrigerator.
- Add the flour, salt, and pepper to a casserole or mixing bowl and stir.
Frying the Ribs
- Add about an inch of oil to a heavy pot or skillet and heat the oil over medium heat.
- While the oil is heating, coat 3 to 4 ribs at a time with the flour mixture.Note: Only coat the ribs that you are about to fry. When you are ready to fry the second batch, then coat the next set of ribs.
- When the oil is heated through, carefully add 3 to 4 ribs at a time to the oil. Fry on one side 7-10 minutes. Flip over and cook for an additional 7-10 minutes.
- Drain the ribs on a lined paper towel plate. Repeat the process and fry the other ribs until they're all cooked.Keep Warm: Keep the cooked ribs warm in a preheated 200-degree oven.
Notes
Nutrition
Maritza says
I’m afraid that they are going to be hard. Can I use baby racks ribs?
Catherine Arena says
Hello Maritza…Regular ribs, baby back ribs and even boneless ribs work well with this recipe. The flour coating keeps them deliciously tender and juicy!