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1
Preheat the oven to 375.
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2
Set a rack over a rimmed baking sheet.
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3
Set the ribs on the rack, rub them all over with the 2 tablespoons of canola oil and season with salt and pepper.
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4
Roast for about 2 hours, until golden brown and very tender.
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5
Let cool slightly, then cut the rack into single ribs.
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6
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.
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7
Using a slotted spoon, transfer the bacon to a paper towellined plate.
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8
If necessary, add enough canola oil to the saucepan to make 3 tablespoons of fat.
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9
Add 3 tablespoons of the flour and whisk over moderately low heat until the mixture turns tawny brown, about 5 minutes.
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10
Whisk in the cream, milk, espresso and bacon and cook, whisking, until the gravy thickens, about 2 minutes.
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11
Season the red eye gravy with salt and pepper and keep warm.
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12
Spread 1 cup of the flour in a shallow bowl.
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13
In another shallow bowl, beat the uncooked eggs.
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14
In a third shallow bowl, combine the remaining 1 3/4 cups flour with the cornmeal and paprika and season with salt and pepper.
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15
Dredge the ribs in the plain flour.
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16
Dip the ribs in the beaten egg, letting any excess drip off, then dredge them in the seasoned flour and transfer to a rack.
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17
In a large cast-iron skillet or enameled cast-iron casserole, heat 2 inches of oil to 350.
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18
Add half of the ribs to the hot oil and fry over moderately high heat, turning occasionally, until golden and crispy, 5 minutes.
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19
Transfer the ribs to a clean rack and season lightly with salt.
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20
Repeat with the remaining ribs.
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21
Spoon some red eye gravy onto plates.
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22
Top with the ribs and poached eggs, if using.
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23
Garnish with arugula and sliced scallions and serve.
