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A Cooking Adventure with Thom

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Chicken-Fried Ribs

Thom Hackett

Original from Gourmet, October 2008, page 115
Servings: 4




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.



For Ribs:

About 6 cups vegetable oil

2 racks baby back ribs (about 1 lb each), cut into ribs

⅓ cup all-purpose flour

3 large eggs, lightly beaten

1 to 1 panko (Japanese bread crumbs)


For Mustard Sauce:

cup sour cream

2 tablespoons mayonnaise

1 cucumber coarsely grated

2 tablespoons Dijon mustard

Cooking Method

Make Ribs:


Preheat oven to 200F.


Heat inch oil to 325F in a deep 12-inch skillet over medium heat or use deep fryer.


Meanwhile, season ribs with teaspoon salt and teaspoon pepper.

  1. Put flour, eggs, and panko in 3 separate shallow bowls.

  2. Dredge ribs in flour, then coat with egg, letting excess drip off, and panko.

  3. Fry ribs in batches, turning once, until golden brown and cooked through, 7 to 8 minutes per batch.

  4. Transfer first batch to a paper-towel-lined baking sheet and keep warm in oven.

Return oil to 325F between batches.


Make Sauce While Ribs Fry:

  1. Stir together sauce ingredients.

  2. Serve ribs with sauce.

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