Page 19 - Gears and Ears October 2014

Gears and Ears

Journal of the Rotary Club of Lake BuenaVista
Page 19
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Chicken Fried Ribs with Red Eye Gravy (Really!)

CONTRIBUTED BY DANNY BOWIEN
INGREDIENTS:

1. One 3-pound rack baby back ribs
2. 2 tablespoons canola oil, plus more for frying
3. Kosher salt

4. Pepper
5. 4 ounces bacon, chopped
6. 2 3/4 cups plus 3 tablespoons all-purpose flour
7. 1 cup heavy cream
8. 1/4 cup whole milk
9. 1/4 cup brewed espresso
10. 2 large uncooked eggs

11. 1/4 cup fine yellow cornmeal
12. 1/2 teaspoon sweet paprika
13. Poached eggs, for serving (optional)
14. Arugula, for garnish
15. Thinly sliced scallions, for garnish

1. Preheat the oven to 375°. Set a rack over a rimmed baking sheet. Set the ribs on the rack, rub them all over
with the 2 tablespoons of canola oil and season with salt and pepper. Roast for about 2 hours, until golden
brown and very tender. Let cool slightly, then cut the rack into single ribs.

2. Meanwhile, in a medium saucepan, cook the bacon over moderately low heat, stirring occasionally, until
crispy and all the fat has rendered, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper
towel–lined plate. If necessary, add enough canola oil to the saucepan to make 3 tablespoons of fat. Add 3
tablespoons of the flour and whisk over moderately low heat until the mixture turns tawny brown, about 5
minutes. Whisk in the cream, milk, espresso and bacon and cook, whisking, until the gravy thickens, about 2
minutes. Season the red eye gravy with salt and pepper and keep warm.

3. Spread 1 cup of the flour in a shallow bowl. In another shallow bowl, beat the uncooked eggs. In a third
shallow bowl, combine the remaining 1 3/4 cups flour with the cornmeal and paprika and season with salt and
pepper. Dredge the ribs in the plain flour. Dip the ribs in the beaten egg, letting any excess drip off, then dredge
them in the seasoned flour and transfer to a rack.

4. In a large cast-iron skillet or enameled cast-iron casserole, heat 2 inches of oil to 350°. Add half of the ribs to
the hot oil and fry over moderately high heat, turning occasionally, until golden and crispy, 5 minutes. Transfer the
ribs to a clean rack and season lightly with salt. Repeat with the remaining ribs.

5. Spoon some red eye gravy onto plates. Top with the ribs and poached eggs, if using. Garnish with arugula
and sliced scallions and serve.