Country Fried Ribs with Zesty Buttermilk Ranch Dressing

Preheat the oven to 250°F (120°C). Place a wire rack over a shallow baking pan and pour 1 cup of water into the pan. (5 minutes)

Season ribs generously with salt and pepper. Place ribs onto the prepared rack, meaty side up. (2 minutes)

Roast in the preheated oven until the meat is very tender and you can easily tear it between the bones, or until an instant-read thermometer inserted into the meat reads 180°F (83°C), about 2 1/2 to 3 hours. Remove from the oven and let cool completely. (180 minutes)

Once the ribs are cooled, cut them into individual ribs. (10 minutes)

Place the flour in a shallow bowl. Place the beaten eggs in a separate shallow bowl. Pulse the Ritz crackers in a food processor until finely crushed; you should have about 2 cups of crumbs. In another shallow bowl, mix together the cracker crumbs, 1 tablespoon coarse black pepper, granulated garlic, and 1 teaspoon kosher salt. (15 minutes)

Dredge each rib in the flour, then dip it in the beaten eggs, and finally press it into the cracker crumb mixture to coat thoroughly. Set aside. (20 minutes)

Heat the vegetable oil in a deep, 9-inch skillet to 350°F (175°C). Carefully place the ribs, meat-side down, into the hot oil; the oil should cover about 3/4 of the ribs. Working in batches to avoid overcrowding, fry the ribs in the hot oil until they are crispy and golden brown, about 1 1/2 to 2 minutes per batch. (30 minutes)

Remove the fried ribs and drain them on a paper towel-lined plate. While they are still hot, sprinkle with 2 tablespoons of Cajun seasoning. (5 minutes)

Prepare the zesty buttermilk ranch dressing: In a medium bowl, whisk together the mayonnaise, buttermilk, chives, Parmigiano-Reggiano cheese, 2 tablespoons of Cajun seasoning, red wine vinegar, and minced garlic until well combined. (5 minutes)

Serve the crispy fried ribs immediately with the zesty buttermilk ranch dressing for dipping. Enjoy! (2 minutes)