Chicken-Fried Ribs

• 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
• (Japanese bread crumbs)
• 1/2 cup sour cream
• 2 tablespoons mayonnaise
• 1 Kirby cucumber, coarsely grated
• 2 tablespoons Dijon mustard
• Equipment: a deep-fat thermometer

1. Preheat oven to 200u0b0F.
2. Heat 3/4 inch oil to 325u0b0F 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
4. in 3 separate shallow bowls. Dredge ribs in flour, then coat with egg, letting excess drip off, and
5. .
6. 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 325u0b0F between batches.)
7. Stir together sauce ingredients. Serve ribs with sauce.

vegetable oil, back ribs, flour, eggs, bread crumbs, sour cream, mayonnaise, kirby cucumber, mustard, thermometer

Taken from www.epicurious.com/recipes/food/views/chicken-fried-ribs-350218 (may not work)