Chicken-Fried Ribs

Thom Hackett

Original from Gourmet, October 2008, page 115
Servings: 4

Ingredients

For Ribs:

About 6 cups vegetable oil

2 racks baby back ribs (about 1 lb each), cut into ribs

⅓ cup all-purpose flour

3 large eggs, lightly beaten

1½ to 1¾ panko (Japanese bread crumbs)

For Mustard Sauce:

½ cup sour cream

2 tablespoons mayonnaise

1 cucumber coarsely grated

2 tablespoons Dijon mustard

Cooking Method

Make Ribs:

Preheat oven to 200°F.

Heat ¾ inch oil to 325°F in a deep 12-inch skillet over medium heat or use deep fryer.

Meanwhile, season ribs with ¾ teaspoon salt and ½ teaspoon pepper.

1. Put flour, eggs, and panko in 3 separate shallow bowls.

2. Dredge ribs in flour, then coat with egg, letting excess drip off, and panko.

3. Fry ribs in batches, turning once, until golden brown and cooked through, 7 to 8 minutes per batch.

4. Transfer first batch to a paper-towel-lined baking sheet and keep warm in oven.

Return oil to 325°F between batches.

Make Sauce While Ribs Fry:

1. Stir together sauce ingredients.

2. Serve ribs with sauce.