Deviled Baby Back Ribs

February 10, 2012

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. See the recipe for Deviled Baby Back Ribs »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.

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