Chicken-Fried Ribs

Name: Chicken-Fried Ribs
Yield: 4 servings
Ingredients: 1 About 6 cups vegetable oil; 1 2 racks baby back ribs (about 1 pound each), cut into ribs; 1 1/3 cup all-purpose flour; 1 3 large eggs, lightly beaten; 1 1 1/2 to 1 3/4 cups panko (Japanese bread crumbs); 1 1/2 cup sour cream; 1 2 tablespoons mayonnaise; 1 1 Kirby cucumber, coarsely grated; 1 2 tablespoons Dijon mustard; 1 Equipment: a deep-fat thermometer

From the kitchen of Carly

Crispy panko coating meets fall-apart tender ribs in this unexpected fried indulgence. Each bite crunches then melts, paired with a tangy cucumber-sour cream dip that cuts through the richness. It's comfort food that surprises.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

1About 6 cups vegetable oil
12 racks baby back ribs (about 1 pound each), cut into ribs
11/3 cup all-purpose flour
13 large eggs, lightly beaten
11 1/2 to 1 3/4 cups panko (Japanese bread crumbs)
11/2 cup sour cream
12 tablespoons mayonnaise
11 Kirby cucumber, coarsely grated
12 tablespoons Dijon mustard
1Equipment: a deep-fat thermometer

Instructions

Preheat oven to 200°F.
Heat 3/4 inch oil to 325°F in a deep 12-inch skillet over medium heat.
Meanwhile, season ribs with 3/4 teaspoon salt and 1/2 teaspoon 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 325°F between batches.)
Stir together sauce ingredients. Serve ribs with sauce.