Southern

The secret to this recipe is rubbing your seasonings into the meat thoroughly.

When we serve fried ribs at the restaurant, the reaction is always the same: “Fried ribs, we’ve never heard of those!” Well, they really are very good. We all love fried pork chops, so why wouldn’t we love fried ribs?

Charles Polite is in charge of producing our evening buffet at The Lady & Sons. I hold him in high esteem and therefore nicknamed him my “Prince Charles.” Our guests always enjoy his liver and onions. We hope you do as well.

You may substitute beef round steak (have butcher run through cubing machine to tenderize) for venison if you like.

This can be done with mussels and clams mixed, and you can also add shrimp at the end if you like variety.