My idea for these Deviled Pork Ribs was to have the tender meat crusted in crunchy Panko crust similar to a restaurant-style rack of lamb.
What’s special: These baby back ribs have a crunchy, mustard-laced Panko crumb coating in a particularly delectable contrast to the sweet and tender meat underneath.
The fresh herbs in the panko crumbs remind me of the crusted racks of lamb. Yummm.
Low and slow is the way to go to achieve the succulent, tender meat.
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Deviled Pork Ribs
Yield 4 servings
These Deviled Pork Ribs have a crunchy, mustard-laced Panko crumb coating in a particularly delectable contrast to the sweet and tender meat underneath.
- 1 racks pork baby back ribs
- Kosher salt
- ground black pepper, to taste
- 1 tbsp red wine vinegar
- 2 tbsp Dijon mustard
- 1 tbsp paprika
- 1/2 tsp cayenne pepper, more or less to taste
- 1 tbsp fresh chopped parsley
- 1⁄2 cup dried bread crumbs
- 3 tbsp unsalted butter, melted
- Heat oven to 225°.
- Cut ribs into individual servings of 2-3 ribs each.
- Season ribs generously with salt and pepper, place in a shallow roasting pan, and bake until tender, about 3 hours. Remove from oven and set aside.
- Increase oven temperature to 500 degrees F (Broil).
- Stir together vinegar, paprika, cayenne, and mustard in a small bowl; brush evenly over ribs.
- Mix butter with bread crumbs, and then sprinkle onto mustard coated ribs.
- Broil ribs until topping is browned and crusty, about 4 minutes. Serve immediately.