Deviled Baby Back Ribs

Name: Deviled Baby Back Ribs
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 2 racks (3 lb.) pork baby back ribs; Kosher 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

Serves
serves 4-6

TODD COLEMAN

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.

Ingredients

2 racks (3 lb.) pork baby back ribs
Kosher 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

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Instructions

Step 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.

Step 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.

Step 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.