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
-
Equipment:
a deep-fat thermometer
Make ribs:
-
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 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 325°F between batches.)
Make sauce while ribs fry:
Serve with: boiled or mashed potatoes
