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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
about 6 cups vegetable oil |
2 racks baby back ribs (about 1 pound 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) |
1/2 cup sour cream |
2 tablespoons mayonnaise |
1 kirby cucumber, coarsely grated |
2 tablespoons dijon mustard |
Directions:
1. Make ribs: Preheat oven to 200°F.
2. Heat 3/4 inch oil to 325°F in a deep 12-inch skillet over medium heat.
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.
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.)
5. Make sauce while ribs fry: Stir together sauce ingredients. Serve ribs with sauce.
6. Serve with: boiled or mashed potatoes
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