Country Fried Ribs with Zesty Buttermilk Ranch Dressing

Name: Country Fried Ribs with Zesty Buttermilk Ranch Dressing
Total time: 240
Yield: 24
Ingredients: 3 racks St. Louis style ribs; salt and pepper to taste; 1 cup all-purpose flour for dredging; 6 eggs, beaten; 2 sleeves RITZ Crackers; 1 tablespoon coarsely ground black pepper; 1 teaspoon granulated garlic; 1 teaspoon kosher salt; 4 cups vegetable oil for frying; 2 tablespoons Cajun seasoning, for ribs; 1.25 cups mayonnaise; 1 cup buttermilk; 0.25 cup finely chopped chives; 0.25 cup freshly grated Parmigiano-Reggiano cheese; 2 tablespoons Cajun seasoning; 2 tablespoons red wine vinegar; 2 teaspoons minced garlic

Recipe by RITZ Crackers from allrecipes.com

Appetizer,Snack 4 Hr.

Ingredients

24 servings

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3 racks St. Louis style ribs
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salt and pepper to taste
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1 cup all-purpose flour for dredging
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6 eggs, beaten
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2 sleeves RITZ Crackers
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1 tablespoon coarsely ground black pepper
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1 teaspoon granulated garlic
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1 teaspoon kosher salt
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4 cups vegetable oil for frying

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2 tablespoons Cajun seasoning, for ribs
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1.25 cups mayonnaise
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1 cup buttermilk
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0.25 cup finely chopped chives
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0.25 cup freshly grated Parmigiano-Reggiano cheese
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2 tablespoons Cajun seasoning
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2 tablespoons red wine vinegar
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2 teaspoons minced garlic

Instructions

Preheat the oven to 250 degrees F (120 degrees C). Place a wire rack over a shallow baking pan and pour 1 cup water into the pan.
Season ribs with salt and pepper. Place ribs onto the prepared rack, meaty side up.
Roast in the preheated oven until you can gently tear the meat between the bones or an instant-read thermometer inserted into the meat reads 180 degrees F (83 degrees C), 2 1/2 to 3 hours. Remove from the oven and set aside to cool completely.
When ribs are cooled, cut into individual ribs.
Place flour in a shallow bowl. Place beaten eggs in a small bowl. Pulse crackers in a food processor until finely crushed; you should get about 2 cups crumbs. Mix together crumbs, 1 tablespoon coarse black pepper, granulated garlic, and 1 teaspoon kosher salt in a second shallow bowl.
Dredge ribs in flour, dip in eggs, then press in crumb mixture to coat. Set aside.
Heat oil in a deep 9-inch skillet to 350 degrees F (175 degrees C). Place ribs meat-side down into hot oil; ribs should be about 3/4 covered with oil. Working in batches, fry ribs in hot oil until crispy and golden brown, 1 1/2 to 2 minutes. Drain ribs on a paper towel-lined plate.
While ribs are still hot, sprinkle with Cajun seasoning.
Make dressing: Whisk together mayonnaise, buttermilk, chives, cheese, Cajun seasoning, vinegar, and garlic in a bowl until well combined.
Serve ribs with dressing.