Deviled (but Divine) Baby Back Ribs

Adapted from Saveur’s Deviled Baby Back Ribs

Serves 4

The original recipe is already amazing, but we’ve added our own touches to it that take these ribs to the next level and make cooking them even easier. The juicy pork is smothered in a rich, slightly spicy and slightly tangy sauce, and the crisp decadence of the butter-soaked and broiled breadcrumbs is the perfect counterpart to the tender, succulent meat. Did I mention that the recipe is also a snap to throw together?


1 (3 lb.)rack of pork baby back ribs

Salt and freshly ground black pepper, to taste

3 TBSP heavy cream

3 TBSP paprika

2 TBSP Dijon mustard

1 TBSP dried parsley

1TBSP garlic powder, plus more to sprinkle over the ribs

½ cup dried breadcrumbs

3 TBSP unsalted butter, melted

Preheat the oven to 300F. Sprinkle the ribs with a generous amount of salt, pepper, and garlic powder on both sides and place on a parchment-lined baking sheet. Roast in the oven for 2 hours, until tender.

Meanwhile, in a small bowl combine the heavy cream, paprika, Dijon mustard, parsley, and garlic powder. Add a little more heavy cream if necessary—the mixture should be thick but easy to stir, about the same consistency as mustard.

Once the ribs have cooled slightly, brush on a generous helping of the paprika mixture and spread evenly over both sides of the ribs. Sprinkle the top side of the ribs with the breadcrumbs, then drizzle with the melted butter.

Set the broiler on high and return the ribs to the oven; broil for 2-3 minutes, until the breadcrumbs are golden-brown. Cut into individual ribs and serve immediately.

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