These ribs are a new spin on a Dinosaur classic--coated in RITZ cracker crumbs then pan fried until crispy. For added flavor and a little kick, we've paired them with a Zesty Buttermilk Ranch dressing. At Dinosaur Bar-B-Que we're known for our delicious ribs, and this recipe is just that: delicious and perfect for parties.



Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Zesty Buttermilk Ranch Dressing:


Instructions Checklist
  • Preheat oven to 250 degrees F.

  • Put a wire rack over a shallow baking pan and pour 1 cup of water into the pan. Season the ribs with a pinch of salt and pepper. Place the ribs on rack, meaty side up. Slide them into the oven and roast slowly. Check every hour or so for doneness. Roast until you can gently tear the meat between the bones, or they reach an internal temperature of 180 degrees F, about 2 1/2 to 3 hours. Remove from oven and set aside to cool completely.

  • When ribs are cooled, cut into individual ribs.

  • Pulse RITZ Crackers into crumbs in a food processor to make about 2 cups crumbs. Mix crumbs with granulated garlic, kosher salt and coarse black pepper.

  • Coat each rib in flour, dip in egg wash, and then coat with RITZ crumb mixture. Set aside.

  • Heat oil in deep 9-inch skillet to 350 degrees F. Place ribs meat side down into hot oil (ribs should be about 3/4 covered). Fry in batches, being careful not to overcrowd pan as this will bring down the oil temperature.

  • Cook approximately 1 1/2 to 2 minutes until ribs are crispy and golden brown. Remove ribs from pan; drain on paper towels.

  • While ribs are still hot, season with 2 tablespoons Cajun seasoning. Serve with Zesty Buttermilk Ranch Dressing.

  • To make the Zesty Buttermilk Ranch Dressing, whisk together mayonnaise, buttermilk, vinegar, garlic, chives, grated cheese, and Cajun seasoning in a bowl. Pour into a container with a lid and refrigerate until needed.


If the ribs are very meaty, they may take longer to cook. To prevent ribs from drying out, cover with foil during the last 1/2 hour of roasting.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

897 calories; protein 32.5g; carbohydrates 11.8g; fat 79.9g; cholesterol 172.2mg; sodium 594.5mg. Full Nutrition

Reviews (4)

Most helpful positive review

Rating: 5 stars
Fried Ribs? Wow. These were really good. The whole family enjoyed them. The RITZ Cracker Crust is light & flavorful. These will make another appearance in our kitchen. Read More
7 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Fried Ribs? Wow. These were really good. The whole family enjoyed them. The RITZ Cracker Crust is light & flavorful. These will make another appearance in our kitchen. Read More
Rating: 5 stars
These ribs are fantastic I was impressed with the RITZ cracker breading on how well it held up to frying. I only made enough of this recipe for 1 slab of ribs and followed to a T but felt the Cajun spice should have been incorporated with the cracker breading. However as I explained to someone...I didn't just foo-foo dust them either when they came out of the oil...I did a shaky shaky on all sides of the ribs. I also couldn't believe how shocked I got at my hubby and son too over this recipe. Both my son and hubby are meat guys but have issues with fat gristle and bones...well son has the issue with eating anything with bones in it. However I've tried for years and years to get them to eat ribs and I make ribs every S.B.Sunday for my girls and girls only. But these ribs were my halleluiah to the rib God;-) because my husband ate more then half the slab of ribs by himself and my son enjoyed it too...and then asked me to make them for S.B.Sunday. I walked away literally shocked. You will be amazed how tender these turned out from the oven to the fryer to our plates. Will make again. TY TY for a great rib recipe....the dipping sauce recipe was okay at best way to much vinegar for our taste. And didn't taste of a zesty ranch either. After adding an additional cup of may another tsbp of Cajun spice and 1 1oz package of Ranch dry mix....we had a keeper dipping sauce in the house! Read More
Rating: 4 stars
My family enjoyed these ribs but I did make a couple minor changes. Instead of dusting with Cajun seasoning after frying I added Cajun seasoning to the Ritz cracker crumb mix. I also used a homemade Cajun seasoning (Simple Cajun Seasoning here on AR) instead of store-bought. The ranch dressing was a favorite of mine and my husband and turned out great using the homemade cajun seasoning. Read More
Rating: 4 stars
I was trying to find a rib recipe that's similar to one at our local Alehouse. These didn't quite make that mark but were still pretty good. I'll make again but I think next time I'll use baby backs and add some additional seasonings. And we didn't care for dipping it in ranch so we switched to BBQ sauce and it was much better. Read More
Rating: 5 stars
Great, Read More