Chicken-Fried Ribs - cooking recipe

Ingredients

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

Preparation

Preheat oven to 200\u00b0F.
Heat 3/4 inch oil to 325\u00b0F in a deep 12-inch skillet over medium heat.
Meanwhile, season ribs with 3/4 teaspoon salt and 1/2 teaspoon pepper. Put flour, eggs, and
in 3 separate shallow bowls. Dredge ribs in flour, then coat with egg, letting excess drip off, and
.
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\u00b0F between batches.)
Stir together sauce ingredients. Serve ribs with sauce.