Heresy! Chicken Fried Ribs

Chicken Fried Ribs (what is the world coming too?)

Gourmet Magazine, 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:

• Stir together sauce ingredients. Serve ribs with sauce.

Serve with: boiled or mashed potatoes

Recipe by Maggie Ruggiero

Photograph by Romulo Yane

Rib Wars. St. Louis cut. Part I

I’ve been thinking about BBQ. Low and slow.  Ribs.  The Holy Grail of the Grill.

Without a doubt, being able to perfectly bbq a rack of ribs on a charcoal grill, without parboiling, is akin to successfully fly fishing for tarpon or bonefish.  Part art form, part science.

In competitions, a championship slab of ribs easily transcend barbecued chicken and pork shoulders.  It eclipses brisket in popularity.  It’s the crowd favorite.

The debate over ribs is really not about parboiling, gas grill vs. charcoal grill.  It is about St. Louis style or baby back.

The picture below is an example of a St. Louis slab.  As you can see, it begins it’s life as a spare rib.  About $1.99 lb. in my parts.  Big and fat.  But a simple operation transforms the spare rib into a St. Louis rib.  Just cut out the brisket sections and there you go.  The two best ribs I have ever done were St. Louis ribs.  I took first place in Ohio with a St. Louis several years ago.  I have also finished near the bottom with the St. Louis Rib.

 

Typically I have to barbecue this rib about 45-60 minutes longer than a baby back (I would bbq three baby back slabs about 3 hours at 250 degrees.  I would probably take about 4 hours for the St. Louis ribs)  It ends up being meatier.  The only problem I find is that it doesn’t always present as a well as it’s more refined cousin, the baby back.  It also can be a bit more gnarly.  More gristle (sometimes).  Kind of ugly.  But, when well trimmed it is a terrific alternative to baby back.  Plus it’s fat content gives you more wiggle room.  In other words, you can overcook without drying out.

My next post will be my thoughts on the baby back rib.