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