Wow, is 3 tbsp of cayenne right? I love some heat but even that seems like a lot.
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.
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Credit: Todd Coleman
Ingredients
2 racks (3 lb.) pork baby back ribsKosher salt and freshly ground black pepper, to taste
3 tbsp. heavy cream
3 tbsp. cayenne pepper
2 tbsp. Dijon mustard
1/2 cup dried bread crumbs
3 tbsp. unsalted butter, melted
Instructions
1. 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.
Ratings & Reviews (3)
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.
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.
Deviled Baby Back Ribs
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