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
- 1⁄2 cup dried bread crumbs
- 3 tbsp. unsalted butter, melted
- 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.
- 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.
- 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.