Chicken-Fried Ribs
Crispy panko-crusted baby back ribs fried to golden perfection, served with a creamy cucumber-mustard dipping sauce. A delicious twist on traditional ribs combining the crunch of chicken-fried cooking with tender pork.
Ingredients
- •6 cups vegetable oil
- •2 racks baby back ribs
- •⅓ cup all-purpose flour
- •3 large eggs
- •1½ cups panko
- •½ cup sour cream
- •2 tablespoons mayonnaise
- •1 whole Kirby cucumber
- •2 tablespoons Dijon mustard
- •1 piece deep-fat thermometer
Cooking Instructions
- 1.
Preheat oven to 200°F.
5 min
- 2.
Heat 3/4 inch oil to 325°F in a deep 12-inch skillet over medium heat.
10 min
- 3.
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.
15 min
- 4.
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.)
25 min
- 5.
Stir together sauce ingredients. Serve ribs with sauce.
5 min
