Oven-Fried Pork Ribs and Spicy Kraut

When we hear the word “ribs” in the South, we automatically think of smoked meat slathered in BBQ sauce. Well, my twist on baby-back ribs is to bread ’em like fried chicken and oven-bake ’em ’til they’re nice and crunchy on the outside and fork-tender to the cut. I grew up eatin’ pork and kraut together, so it’s no stretch for me to pair my ribs with some tangy, spicy kraut. All you need is a big pone of cornbread and a slice of fresh onion to make this pork-a-licious platter