CHICKEN FRIED BABY BACK PORK RIBS

By BobD

Ingredients

• 4 SERVINGS
• Like the classic steak preparation for which they are named, these crisp panko-crusted ribs cook fast, but they're surprisingly tender on the inside.
• FOR RIBS
• 6 About 6 cups vegetable oil
• 2 racks baby back ribs (about 1 lb each), cut into ribs
• 1/3 cup all-purpose flour
• 3 large eggs, lightly beaten
• 1 1/2 to 1 3/4 cups panko (Japanese bread crumbs)
• FOR MUSTARD SAUCE
• 1/2 cup sour cream
• 2 tablespoons mayonnaise
• 1 Kirby cucumber, coarsely grated
• 2 tablespoons Dijon mustard
• EQUIPMENT: a deep-fat thermometer

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 1

MAKE RIBS:
Preheat oven to 200F.

Heat 3/4 inch oil to 325F in a deep 12-inch skillet over medium heat.

Meanwhile, season ribs with 3/4 tsp salt and 1/2 tsp pepper.

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

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

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

Transfer first batch to a paper-towel-lined baking sheet and keep warm in oven. (Return oil to 325F between batches.)

MAKE SAUCE WHILE RIBS FRY:
Stir together sauce ingredients. Serve ribs with sauce.

SERVE WITH: boiled or mashed potatoes