Deviled Baby Back Ribs

  • Serves

    serves 4-6


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.


  • 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
  • 12 cup dried bread crumbs
  • 3 tbsp. unsalted butter, melted


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.

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