The present invention relates to a method for frying beef ribs (back ribs and general ribs) and pork ribs to have a spicy and savory flavor and crispy texture. The method is specifically characterized by comprising the following steps: a cutting step of cutting beef ribs (back ribs and general ribs) or pork ribs (S110) a basic-aging step of dipping the ribs in cold water at 0°C for three hours to remove blood therefrom, before boiling 5 g of acanthopanax, 50 g of dried onion skins, 100 g of dried radish slices, five bay leaves, and 20 g of ginger based on 20 L of fresh water for 30 minutes with high heat, and for 30 minutes with medium heat for removing the unique smell of meat, and basic-aging the ribs in the obtained broth cooled to 3°C or lower for about one hour (S120) a moisture removal step of removing moisture from the ribs by placing, on a sieve, the aged beef ribs (back ribs and general ribs) or pork ribs (S130) a seasoning step of adding, to the basic-aged beef ribs and pork ribs, 40% of a mixture in which refined salt (made in Korea), white sugar, L-sodium glutamate (flavor enhancer), chicken seasoning-S3, nonfat dry milk (made in U.S.A.), an acidity adjuster, and black pepper powder, and 60% of turmeric-containing curry (S140) a batter step of inputting the seasoned beef ribs (back ribs and general ribs) and pork ribs into flour and maize starch (hereinafter, referred to as a batter) with a ratio of 1:1 into such that the batter is easily applied to surfaces of the ribs (S150) a tumbling step of tumbling, in flour, the ribs uniformly applied with the batter (S160) a frying step of frying the ribs applied with strong flour at 170°C for seven minutes (S170) and a drawing step of drawing the completely fried ribs (S180).COPYRIGHT KIPO 2016본 발명은 우갈비(빽립,일반갈비), 돈갈비를 매콤 담백 바삭하게 튀기는 제조방법에 관한것으로서, 우갈비(빽립,일반갈비), 돈갈비를 절단하는 단계와 (S110) 0℃ 차가운물에 3시간 핏물을 뺀후 고기특유의 냄새를 잡아주기 위하여 생수20리터 기준 오가피5g, 양파껍질말린거50g, 무말랭이100g, 월계수잎 5잎, 생강 20g을 센불로 30분간 달인후 중불로 30분더 달여 달인물을
