Cajun-Fried Baby Back Ribs

Summer / Fall / Winter / Spring / Deep-Fry / LouAna / Main Dish / Peanut Oil /


These ribs with a southern Louisiana flair are sure to be a hit at any potluck or family gathering.


30 minutes


Serves: 4–6


3 gallons LouAna® Peanut Oil
8 racks baby back ribs, 2 3/4 lbs. average
1 cup of your favorite BBQ seasoning
1 (17 oz.) bottle Tony Chachere’s® Injectable Marinade
2 (16 oz.) jars of your favorite BBQ sauce


Heat LouAna Peanut Oil to 350°F.

Season each rack of ribs with 2 tablespoons of your favorite BBQ seasoning.

Place 2 seasoned rib racks in a gallon zip-top plastic bag and squirt in 4 oz. of Tony Cachere’s Injectable Marinade. Toss ribs with marinade and seasoning and place in refrigerator. Repeat process until all ribs are marinated. Marinate for up to 4 hours.

Allow ribs to drain on perforated rack on cookie sheet pan.

Place in fryer basket, laying bone down in a circular fashion.

Slowly lower basket into heated oil. Cook ribs for 15 minutes. Allow oil to drain off for a few minutes before removing from basket.

Place rib racks on a cutting board and cut into individual ribs. Place cut ribs in bowl and toss with your favorite BBQ sauce.


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