2000s Recipes + Menus
Chicken-Fried Ribs
Serves 4
- Active time:30 min
- Start to finish:30 min
October 2008
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. View more of our favorite recipes from this issue.
For ribs
- 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
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Equipment:
a deep-fat thermometer
Make ribs:
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Preheat oven to 200°F.
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Heat 3/4 inch oil to 325°F in a deep 12-inch skillet over medium heat.
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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.
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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.)
Make sauce while ribs fry:
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Stir together sauce ingredients. Serve ribs with sauce.
Serve with: boiled or mashed potatoes
- Keywords
- maggie ruggiero,
- pork,
- quick kitchen
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