We cook these meaty ribs using indirect heat, meaning not directly over the coals. That way, the meat is infused with pure wood smoke rather than with smoke from fat dripping on the coals. Get the recipe for 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.
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.
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
Instructions
- 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.
