Feb 10, 2012 Deviled Baby Back Ribs A crunchy, mustard-laced bread crumb coating makes a particularly delectable contrast to the sweet and tender meat on pork baby backs. This recipe first appeared in our March 2012 issue, with Mei Chin's article Bone Gatherer. Main Course Bread Pork Rum American Southern/Soul Food Backyard BBQ Bake Marinate Easy Recipes Grilling 3 Reviews 3.0 3 Save Recipe Print Email Enlarge Credit: Todd Coleman SERVES 4–6Ingredients2 racks (3 lb.) pork baby back ribsKosher salt and freshly ground black pepper, to taste3 tbsp. heavy cream3 tbsp. cayenne pepper2 tbsp. Dijon mustard1/2 cup dried bread crumbs3 tbsp. unsalted butter, meltedInstructions1. Heat oven to 375°. Season ribs generously with salt and pepper, place in a shallow roasting pan, and bake until tender, about 40 minutes. Let cool.2. Meanwhile, stir together cream, cayenne, and mustard in a small bowl; spread evenly over ribs. Sprinkle ribs with bread crumbs, and then drizzle with butter.3. Heat broiler to high. Broil ribs until topping is browned and crusty, about 4 minutes. Flip ribs, and broil until browned on the bottom, about 3 minutes. Cut ribs into individual bones to serve. Save Recipe Print Email This article was first published in Saveur in Issue #145 Subscribe now More from Saveur.com Buttery Shortbread Recipes Classic Drinks from New Orleans 20 Ways to Use Lemon Roast Pork Recipes Gluten-Free Recipes For Thanksgiving Related Links Recipes Costillas Adobadas (Mexican Pork Spareribs) Chrong Chomnei Jrok Oeng (Cambodian-Style Ginger Lemongrass Baby Backs) Memphis-Style Dry Ribs St. Louis Country-Style Ribs Tuffy Stone's Competition Ribs Texas-Style Beef Ribs Braised Ribs With Dark Ale and Brown Sugar Ginger-Glazed Baby Back Ribs Coffee and Chocolate Braised Short Ribs Articles Bone Gatherer Ratings & Reviews (3) by MANGYVARMIT on 2012-03-19 Wow, is 3 tbsp of cayenne right? I love some heat but even that seems like a lot. by MATTB108 on 2012-03-20 Yeah, I made it and it was inedible. Had to rinse the ribs off and even then it was very very spicy. I hesitate to suggest it, but maybe they meant paprika? That would be more in line with "deviled" ribs. 3by MOGUL on 2012-08-27 My husband thought the flavor was fine. My only issue is with the cooking instructions. There is no way ribs are done and tender after only 40 min. of cooking. I cooked them for about 90 minutes! Next time I'd cook them at about 300 degrees for at least 2 hours. Your Comments Please log in to leave a comment. Not a member yet? Sign up here. User Name * Password * Forgot your user name or password?