Active Time

　　30 min

　　Total Time

　　30 min

　　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

Makes 4 servings

　　

For 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 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:

Step 1

Preheat oven to 200°F.

　　

Step 2

Heat 3/4 inch oil to 325°F in a deep 12-inch skillet over medium heat.

　　

Step 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.

　　

Step 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.)

　　

Make sauce while ribs fry:

Step 5

Stir together sauce ingredients. Serve ribs with sauce.

　　Serve with:

　　boiled or mashed potatoes