Remove the ribs from the package and shake off excess sauce. Reserve 2 tablespoons of the sauce.

Microwave the sauce for 1 minute and allow to cool.

Mix the mayo, sour cream garlic, parsley, chives, lemon, and banana peppers in a bowl and add in the sauce. Stir to combine. Store in fridge until ready to use.

Preheat oil to 375.

Cut the ribs into individual rib pieces and add them to a bowl. Toss so there is a light coating of sauce on all sides.

Add the flour and toss to combine until the flour is coating all the sides of the ribs. Season with a little salt.

Fry the ribs in batches of 3 or 4 for about 3-5 minutes until brown and crispy. The oil will drop about 25 degrees when you add them, so start at 375 and fry at 350 or so.

Remove from oil on to a rack or plate lined with paper towels to dry. Lightly season with salt. Serve with the ranch.